Fabrizio Gallina
Fabrizio Gallina is a hospitality and restaurant entrepreneur with over twenty years of experience operating venues in Italy and the United States.
He began his career in Rome in 2005, opening Cinecittà Café, an all-day bar and restaurant in Italy’s first shopping mall, and, at the same time, Trevi e Tritone, a luxury coffee shop, and Galleria, a fine dining restaurant, both located within the Galleria Alberto Sordi, in the city’s historic center. In 2007, he added Porta di Roma illy caffè, in partnership with illycaffè, in Italy’s most important shopping mall, until 2019.
From 2012 to 2019, he managed Café Montecitorio, an all-day café and wine bar in the center of Rome, featuring an exceptional selection of wines from artisanal producers practicing biodynamic and sustainable farming. It was during these years that he began traveling to discover wines and growers across Italy and abroad, building direct relationships with producers that still guide his selection today.
In 2019, he brought his entrepreneurial vision to Miami, opening Pastificio Propaganda, a Sicilian-inspired concept restaurant with a wine list of over 120 Sicilian labels, active until 2022. That same year, he served as consultant for the launch of Santovino, a natural wine bar pop-up.
In 2022, he founded Sospiro Wine Bar & Cucina in Coral Gables, Florida. Built around a carefully curated wine program (700+ different wines) and a philosophy centered on authenticity, hospitality, and storytelling, Sospiro became a destination for wine enthusiasts seeking genuine wines, meaningful experiences, and personal connections.
In 2026, drawing on twenty years of direct relationships with growers across Europe, he founded FILO Bespoke Wine Concierge. FILO works directly with small producers across Piemonte, Burgundy, Etna, Jura, Rhône, Rioja, and Champagne: growers who don’t export, don’t advertise, and keep their finest bottles for people they trust. Through FILO, a select circle of Miami residences gains private access to those wines, along with the tastings, dinners, and stories that turn neighbors into a community around the table. Every producer visit becomes a story, told through FILO’s journal STORIE, and soon through its documentary series Su Misura.
For those who want to go further, he works closely with a handful of people at a time: helping build a private cellar, shaping the wine program of a restaurant or club, or leading a small group to Europe to walk the vineyards and share the table of the growers themselves.
Across every venue, one belief has guided his work: hospitality is about more than food and wine. It is about creating places where culture, conversation, and human connection can flourish.