Career changes and the start of new businesses after age 50 mark the trajectories of Erica Porru and Alessandro Pavoncelli. These two Italians have inspiring stories. They chose Portugal. to transform family passions into successful gastronomic ventures, proving that a fresh start is possible at any stage of life.
Erica Porru, 54, from Rome, worked for three decades as a makeup artist in film. In 2021, she decided to change course and opened Clube de Vídeo, in Beato, Lisbon. The restaurant operates in a former video club and serves dishes inspired by her mother's recipes.
“The recipes are mine, but inspired by my mother’s. I try to have a comfort kitchen,” explains Erica. The businesswoman leads an exclusively female team. She says she taught everything she knew to make the environment more welcoming for customers.
Roman tradition and memory
Erica's restaurant menu is decided daily based on products found at the market. Among the most popular options are the porcini mushroom lasagna and the ricotta and spinach lasagna. The space accommodates 30 people and features a decor full of antiques.
The name of the place still generates curious situations. "I've had calls asking if we had a certain movie. Then I explain that, despite the name, we don't have movies, but rather food," says the owner. Next door, a grocery store sells products such as Abruzzo pasta and grappa.
A fresh start at 72 years old in Cascais
Alessandro Pavoncelli moved to Cascais After the end of a 30-year marriage. Originally from Verona, the 72-year-old Italian had never traveled outside his country of origin until his divorce. In Portugal, he founded Mr. Nonno in 2024.
“After 30 years of a relationship that eventually comes to an end, it’s very easy to feel lost,” explains his daughter, Ilaria Pavoncelli. According to her, the suggestion that her father find a new purpose was the starting point for the lasagna business.
The connection to cooking is a direct inheritance from her mother, who was a pastry chef in Italy. "My father always enjoyed cooking, but with his busy life he only did it on weekends," says his daughter, Ilaria Pavoncelli. According to her, gastronomy has always been the central pillar of the family.
It was in this domestic setting that Alessandro perfected traditional Italian recipes. “Cooking has always been a part of our family. That's where he learned traditional Italian recipes and started making them for friends,” recalls Ilaria. What began as a weekend hobby soon took on a professional dimension.
The business, named Mr. Nonno, emerged organically during dinners at home. Lasagna, the favorite dish of Alessandro's grandson, was always the star of the table. "The idea of creating a business was born precisely from those dinners. Everyone loved my father's dishes and started asking for more," explains his daughter.
Although planning began in late 2025, the project only gained official traction in 2026, after the kitchen was licensed. Since the business took off consistently, the numbers prove its public acceptance. "Every month we grow by about 20 percent," reveals Ilaria.
The secret of artisanal pasta
Approximately 90 percent of the ingredients used in production are imported from Italy to maintain authenticity.
The menu includes classic lasagna, beef meatballs, and ricotta ravioli. At Mr. Nonno, technical precision is a priority. "Making the pasta from scratch is healthier and less caloric," emphasizes Ilaria.
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