Franco Bergamino, an Italian Restaurant Owner: Building a Cultural Bridge Through Cuisines

In a city where hotpot is found on every corner, what is it like to run an authentic Italian restaurant?

Franco Bergamino, from Turin, Italy — affectionately called “Lao Bei” by the locals — has taken root in Chongqing for nine years. He started with a dessert shop, adding a touch of Italian sweetness to the city’s spicy flavors, and then later founded a restaurant under the same name as the dessert shop, presenting the full spectrum of Italian flavors “from north to south”. By doing so, he has built a cultural bridge between China and Italy through cuisine.

Staying True to Authentic Italian Flavors

In Ren’an N+ Commercial Block of Chongqing’s Liangjiang New Area, an Italian restaurant called MIMOSA glows under warm yellow lighting that filters through its panoramic floor-to-ceiling windows, illuminating flowers and meticulously arranged tableware on the table. The restaurant owner, Franco, who was born in the 1960s, moves among diners, checking dishes and attending to service details.

Nine years ago, Franco opened a dessert shop named MIMOSA in Chongqing. Today, the new restaurant continues under the same name but carries Franco’s broader vision: showcasing Italian culinary culture “from north to south” through traditional dishes, and offering simple yet authentic traditional Italian flavors at accessible prices to a wider audience.

When asked about the shift from desserts to proper meals, Franco, who comes from a family of restaurateurs, was clear about his motivation: “I want to be a promoter of Italian culinary culture.” In Italy, he managed several chain fast-food outlets, pastry shops, Pastry shops and coffee shops. During the Turin 2006 Winter Olympics, he led a Michelin-star chef team to run a temporary restaurant in the Parliament building. In 2007, on behalf of Italy, he led a delegation to the United Nations Food Festival in New York. After years of experience in Chongqing, he realized, “Young people are increasingly open to international cultures. It’s time to present the full, authentic flavors of Italy.”

Behind the cuisine lies the city’s character and cultural codes. Handmade Italian pasta and Roman-style pizzas take center stage on MIMOSA’s menu. Franco believes authentic cuisines from another country are bridges for mutual understanding, “For example, in Turin, I would choose an authentic Chinese restaurant, as only that can evoke a genuine emotional resonance and help me better understand Chinese culture.”

Franco’s Chongqing journey began with the MIMOSA dessert shop. In the early days, he faced challenges adapting to local tastes, “Customers said the desserts were too sweet,” he recalled. Boldly adjusting the sugar levels and recipes, he infused jasmine into mousses to create a fresh and delicate flavor and combined local peaches to craft layered Peach Oolong cakes. Among his most surprising creations is the Sichuan pepper chocolate — using the numbing aroma of Sichuan pepper to enhance the richness of chocolate — which has become highly popular among customers. He also developed locally inspired desserts such as the “Tiramisu Crepes” and the Sichuan pepper snack collection to suit local palates.

Beyond experimenting with flavors, Franco also brings the culinary culture of his hometown, Turin, into his creations with the innovative “Mi-Box mini boxes.” Twelve sweet and savory Italian bite-sized treats are carefully crafted and presented in a blind-box style. Franco explains that the idea is inspired by Turin’s traditional small-pastry culture, giving customers the chance to enjoy a diverse range of flavors all at once.

In terms of business model, MIMOSA has shifted from a purely brick-and-mortar to primarily delivery, blending online and offline channels. The restaurant also provides customized products and culinary masterclasses for Italy, Hungary, Canada, and other countries’ Consulates-General in Chongqing.

Franco’s dedication to quality and sincere commitment to cultural exchange have earned him widespread recognition. In 2017, during Italian President Sergio Mattarella’s visit to Chongqing, he met Franco and offered words of encouragement.

Experiencing the Open and Pioneering Spirit of Dynamic Chongqing

“If I hadn’t come to Chongqing, my life wouldn’t be complete.” This is what Franco often repeats. Nine years in the city have transformed him from Franco into the warmly nicknamed “Lao Bei,” and Chongqing has become his second home. He fondly calls Chongqing the “City of Inspiration” and the “City of Hope.”

“The speed of decision-making and execution here is unbelievably fast!” Franco has witnessed how new urban districts rose from the ground and old neighborhoods were renovated. The city’s landscape and its residents’ habits — especially the openness of young people — have evolved at remarkable speed. Franco reflects, “Italians value leisure and spending time with family and friends after work. In contrast, the hardworking spirit of the Chongqing people has inspired me, and now I’ve become a ‘Chongqing resident’ who can’t stop going!”

Today, Franco is deeply immersed in local life: celebrating the lively Spring Festival, learning the Chongqing dialect, and consulting traditional Chinese medicine to maintain good health. In his free time, he enjoys strolling through the streets to admire and shoot flowers, hunting for hidden culinary gems, and sharing snapshots of daily life on social media, which has earned him a devoted following.

The Italian word “Ciao,” meaning “hello,” sounds similar to the Chinese word “桥” for “bridge,” a metaphor Franco embraces. He says, “Chongqing is famous as the city of bridges, and my goal is to build a cultural bridge through cuisine. Here, I’ve started my business, found love, and made friends — I’m half a Chongqing local. Life here is, well, just perfect!”