The Coro restaurant, located inside an impressive church dating back to 1500, was born from the passion of the two chefs Ronald Bukri and Francesco Perali, who have put into it the maximum expression of their philosophy, developed over many years of work, to create a food and wine experience of great value for their customers, using high-quality fresh raw materials, combining a warm and never affected welcome.
The name Coro is made up of the names of the founders: Frances CO – RO nald and is the fruit of the synergy of two souls merging in a symphony of authentic and direct flavours.
Ronald Bukri is originally from Albania, grew up in Tuscany and was fortunate to live in contact with nature and the authentic flavours of Italy since childhood. This is where his passion for cooking was born, which led him to study with the best chefs in the world. His experience with different cultures and cuisines of the world has created a unique approach to gastronomy. His dishes show a passion for Italian taste combined with French and Japanese techniques.
Francesco Perali was born in Orvieto. Classically educated, he studied business economics at university. He began his restaurant business first locally and then in more structured locations in Umbria and Tuscany. In love with his city, he always dreamed of creating a significant project there.
Francesco and Ronald’s meeting was the beginning of a strong partnership and a strong friendship. Before creating Coro, they successfully ran the Osticcio restaurant in Montalcino, which received 2 Gambero Rosso ratings and 1 Cappello rating in the Espresso guide.
We met Francesco and Ronald and during our conversation we learned many interesting facts about the creation of a common project.
– Could you explain why this particular location was chosenfor the restaurant?
After all, it was once an abandoned church in a rathersecluded area. Now it has been transformed into a charmingboutique hotel and a fine dining restaurant, becoming a trulyspecial destination for travelers.
– As someone from Orvieto, I’ve always known this place: originally, it was the Church of San Giuseppe, the patron saint of the city — a symbolic space for the local community, — Francesco began. — Over time, partly due to the collapse of the façade and its deconsecration, the building took on different meanings, but it never lost thatmelancholic beauty that has always defined it. Thanks to the renovation project led by Raffaele Tysserand and the work of architect Giuliano Andrea Dell’Uva, the space wasfinally brought back to life. It was through our previousconnection with Raffaele that Ronald and I had the opportunity to step into these walls. From there, the desire to start a project in Orvieto took shape — transforming this place into what is now Coro.
– Could you share your thoughts on opening a restauranttogether? How did the idea come to life?
– It wasn’t a sudden decision. Our backgrounds are quite different, both professionally and personally, — continued Francesco. — We first met in 2015 ascolleagues, and reconnected three years later, this time asmanagers of Osticcio, a restaurant in Montalcino: I was managingthe dining room, and Ronald was the executive chef.
That journey came to an end due to the Covid pandemic, but in the meantime, a deep bond of trust, mutual respect, and harmony haddeveloped between us. We both felt we had a lot to offer – not just individually, but especially together.
– Aside from the fusion of your initials, what other factorsdid you consider when choosing the name of the restaurant?
– It’s hard to say which meaning came first. As soon as we starteddiscussing it, all possible interpretations emerged naturally. The most immediate one is linked to the space itself — a referenceto the old choir (“coro” in Italian) of the former church. But on a symbolic level, Coro also represents collaboration, unity, and reciprocity, — smiling, Francesco continued. — For us, the meaning is clear: the kind of experience we want to offer can’t be created by a single voice. Ronald alone in the kitchen can’t create it, nor can I alone in the dining room. And the two of us alone wouldn’t be enough either. It takes a collective of voices — each with its own role, tone, and timing — for true harmony to arise. That’s the hospitality we believe in.
The restaurant’s cuisine is fresh and very personal, with a distinct Italian touch, but not limited to classic and traditional cuisine. The dishes are the result of careful research and skillful craftsmanship, and are presented with understated elegance and apparent simplicity that highlights the authentic taste of the ingredients.
Coro has 3 different tasting menus: 4, 6, 10 courses, and also offers the option of choosing dishes from the menu.
They also take great care in choosing wine — authenticity and informality. The wine list, compiled by sommelier Valentina De Angelis, is constantly updated, with a special emphasis on Orvieto Classico.
Ronald Bukri: “Our menus change with the seasons. Ingredients — especially vegetables — are the real protagonists: using them when they’re attheir peak is the foundation of the cuisine I aim to represent. The creative process always begins there: with what the landoffers and what’s in season at the time I plan to use it. Only thendo I begin thinking about the techniques and pairings that can best enhance those ingredients. In my view, the two dishes that most embody Coro’s philosophyare the spaghetti and the prawn — and not by chance, they are the only two featured in every tasting menu.
As for the pairings, I work closely with Valentina De Angelis whenever a new dish is introduced. Not to steer her decisions, butto share my vision and explain the meaning and characteristics of what I’ve created. I truly value her sensitivity: she has the ability to find glasses that don’t just accompany the dish, but elevate it — turning the pairinginto a natural extension of the table experience.
I’ve never worked in France or Japan, but those cultures havedeeply influenced me as an observer and a student. I’ve alwaysbeen drawn to understanding the needs, methods, and philosophiesof different culinary traditions – translating them into techniques and ideas that I can apply in my own work. My inspiration comes from this exchange, from their discipline, their research, and their respect for raw ingredients. My goal isn’tto replicate, but to absorb everything I’ve learned and let it settleinto a cuisine that speaks of me, the place I’m in, and what I wishto express.”
– What are your future plans? Are you thinking of opening new venues or starting new collaborations or partnerships?
– Coro is still very young. Our priority is to take care of it and guide its growth so that it can become what we’ve imagined, — Francesco concluded our conversation. — For us, developing a project also means protecting its identity – letting it evolve without losing its essence. We don’t believe in expansion for its own sake: if something new comes one day, itwill be because it adds meaning to our journey, not just scale. And for now, we’re also focused on growing Gocce — our cocktail bar adjacent to Coro — which expands and completes the overall experience.
Coro Restaurant
Address: Via dei Gualtieri 1, Orvieto, Italy
Opening hours: Mon , Wed, Thu: 19.30 – 22.00
Fri – Sun: 12.30 – 14.15; 19.30 – 22.00
Instagram: @cororistorante
Text: Marina Timo
Photo courtesy: Coro Restaurant
