Enrico Cerea of Da Vittorio, his three-Michelin-starred Relais & Châteaux restaurant in Brusaporto, in the province of Bergamo. Da Vittorio is a family affair: Opened by Enrico’s father Vittorio in 1996, over the years it has become place of pilgrimage for lovers of good food and authentically warm hospitality. A third Michelin star was awarded in 2010.
Enrico inherited his love of gastronomy and professionalism in the kitchen from his parents. After starting out at Da Vittorio, he then worked with some of the world’s best chefs and restaurateurs: Heinz Winkler in Bavaria, Sirio Maccioni in New York, Georges Blanc in France and Ferran Adrià in Spain. Like Cuttaia, he eventually returned home, where he now cooks with great respect for ingredients, refined technical skill and a very personal style.
For Pollenzo, on Thursday November 26, Enrico Cerea will be preparing an enticing menu with a Christmas spin: ricotta and potato gnocchetti with ragù, Vittorio’s salt cod with white polenta (made from durum wheat and corn) and panettone with gianduja chocolate and vanilla foam.
