Chicco Cerea Cucina Italiana

Enrico ‘Chicco’ Cerea on state of art italian cusine

Da Vittorio is a story of a talent. The talent of Vittorio Cerea – who opened a restaurant in Bergamo in 1966 – sharing with his wife Bruna the same passion for food. At the time in Italy, it was unusual to find fish on the menu anywhere, obscured by the huge popularity of meat. Fish dishes helped the restaurant’s reputation grow but it was a huge risk back then; a decision that went on to reap rewards thanks to daily, fresh supplies and to the creation of exquisite menu.

Bergamo soon became an essential visit for haute cuisine lovers and success also brought the first Michelin star (1978), which, highlighted by the wealth of accolades and glowing praise by leading food critics from Italy and abroad, was doubled in 1996. In the new millennium, the dream of joining the ranks of the Best Restaurants in the World also became true. First by becoming a “Relais Gourmand” (in the restaurants section) and then becoming part of the Relais&ChateauxLes Grandes Tables du Monde, Le Soste circuits just a few months after moving to a gorgeous villa with accommodation at Brusaporto, nested in the green Cantalupa hills. 2010 finally brought the highly sought-after, third Michelin star.
Enrico Cerea, aka Chicco, is the eldest son of Bruna and Vittorio. It was clear that he was destined to follow in the family footsteps already as a young boy … He was imbibed with their enthusiasm to the point that he spent all of his free time, starting with the school holidays, watching, nosing around and studying the secrets of recipes from all around the world. Backed by a talent that has never been an end in itself, he developed his own, very personal style that combines Vittorio’s recipes with his own sensitivity and the technique he has perfected over the years. He has never stopped learning.

Interview made by Ailén Gamberoni and Alice Sagornia during the international cooking convention Identità Golose.

Thanks to Dj Pandaj for the soundtrack, Wobbling Betty for the artwork, Stefano Bruno and Megan Rodgers for the translation.
Photo credits Brambilla-Serrani

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