Photography Errico Recanti Chef Ambassador. Cook & Chef Institute
I am happy to be a part of the Cook and Chef Foundation and Bergner

Errico Recanti

Signature Chef

 "The rotisserie and the grill are the strong tradition of my restaurant, from which I start by combining new and original techniques, the fruit of my research, to discover other flavours and generate new memories. Because if we have not generated memories, we have not generated life".These are the words of Errico Recanati, third generation chef of...

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 "The rotisserie and the grill are the strong tradition of my restaurant, from which I start by combining new and original techniques, the fruit of my research, to discover other flavours and generate new memories. Because if we have not generated memories, we have not generated life".These are the words of Errico Recanati, third generation chef of Ristorante Andreina de Loreto, who has not limited himself to continuing the family tradition of grills, live fires and spits, but has expanded it through his personal research to recover those now distant senses of the origins of the cuisine of the Marche.

 
Cooking is a natural part of his life. 
Perhaps that is why he recognised his passion a little later: growing up in his grandmother Andreina's restaurant with his mother Ave.
 
His studies and work experience.
He attended courses at the prestigious Etoille School, then did internships with Gianfranco Vissani, Pietro Leeman of "Joya" (the first Michelin-starred vegetarian restaurant in Italy), Martin Dalsass of Ristorante Talvo. He works with constant passion in the kitchen of Ristorante Andreina, now replacing his grandmother and working alongside his mother Ave in the dining room.
 
"Cooking is flavour and nature, it is the truth of the ingredients. And the only way to express this truth is to work with a few elements".
 
 
 

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Chefs Ambassadors