“In the kitchen, I usually step back to move forward. I turn around to see what I did, where I am in that moment, for asking myself where I’m going. Then, I move towards the future that has already passed. I leave with the baggage of culinary tradition of my land, and with unique raw materials.
I carry with me technique, passion, personality, and the journey are always unexpected. I see places where tradition becomes contemporary. I see an oxtail turned into a Rocher. I see salted codfish coming from Iceland to cheer themselves up. I meet people who speak my language: cooking. And when they listen, they open their mouths. And so, I improve myself, with the precious brigade de cuisine by my side.”
Join us on the trip and do not pack. Where we are going only need the essentials: just a little of curiosity and appetite.”

Chef Patron

Riccardo Di Giacinto