Cooking is a natural element of his life.

Maybe that’s why he recognizes his passion later: he grew up in his grandmother Andreina’s restaurant, side by side with his mother Ave. Skewer and grill were so much into him that they became predictable, invisibles.

02
01
03
04

Just one “panna cotta” and the fire of the passion started to burn.

That was the first recipe that the young 22yo Errico Recanati tried to cook and since then he never left cooking, becoming soon Andreina’s official Sous Chef. He learned tecniques and basic knowledge of real traditional cooking of Marche region, both of meat and fish.

Studies and works experience began.

He attended courses at the “Etoile School” and got interships with Gianfranco Vissani, Pietro Leemann of the “Joya” (the first vegetarian restaurant in Italy with a Michelin Star) and Martin Dalsass of Ristorante Talvo.
During those years he worked hard with passion and tirelessly, taking the place of his grandmother and with the help of his mother Ave.

05
Gnocco_Viola-copia
07

“Past & future is like – & +, combining & canceling I would get to a real cooking. And I found the meeting point between past-present-future-truths in its primordial cooking skewer and grill: nothing more primitive and current. I’m working hard to re-evaluate this area yet so little explored.”
(Errico Recanati Chef )

CartoccioQuaglia-copia
ErbeDiCampo3-copia
ErricoRecanati_Oliva_01-copia

That’s how grew up the idea of a “neorural” cooking: where the tradition blends with new tecniques and modern research.

“A dish is taste and nature, where you talk about the truth of the ingredients. It’s the only way to express the simplicity and in fact I’m working more and more with just a few ingredients.”
(Errico Recanati Chef)

RicettaRavioli2
Lepre-ricotta-e-polline-copia
Michelin
09

Chef Errico Recanati selections for the raw materials quality, for producers and new tecniques, always supported by primordial way of cooking with skewer and grill, brought the old barroom to received prestigious award such as the first Michelin Star in 2013 guide. Moreover, in 2015, the restaurant joined to “Le Soste”, a prestigious association that represents the italian cooking in the world with a sever selection of the best restaurants in Italy.

soste

“A dish must excite all generations to generate a memory: if this doesn’t happen, we won’t generate LIFE! That’s why I’m looking for a cooking without age, who takes out from fads and close to the heart of each of us.”
(Errico Recanati Chef)

Tortello-PiccioneRaviolo_liquido
10
11
Nocciola-e-frutti-rossi
02

Cooking is a natural element of his life.

Maybe that’s why he recognizes his passion later: he grew up in his grandmother Andreina’s restaurant, side by side with his mother Ave. Skewer and grill were so much into him that they became predictable, invisibles.

0103

Just one “panna cotta” and the fire of the passion started to burn.

That was the first recipe that the young 22yo Errico Recanati tried to cook and since then he never left cooking, becoming soon Andreina’s official Sous Chef. He learned tecniques and basic knowledge of real traditional cooking of Marche region, both of meat and fish.

04

Studies and works experience began.

He attended courses at the “Etoile School” and got interships with Gianfranco Vissani, Pietro Leemann of the “Joya” (the first vegetarian restaurant in Italy with a Michelin Star) and Martin Dalsass of Ristorante Talvo.
During those years he worked hard with passion and tirelessly, taking the place of his grandmother and with the help of his mother Ave.

05Gnocco_Viola-copia

“Past & future is like – & +, combining & canceling I would get to a real cooking. And I found the meeting point between past-present-future-truths in its primordial cooking skewer and grill: nothing more primitive and current.
I’m working hard to re-evaluate this area yet so little explored.”
(Errico Recanati Chef)

CartoccioQuaglia-copia07

That’s how grew up the idea of a “neorural” cooking: where the tradition blends with new tecniques and modern research.

“A dish is taste and nature, where you talk about the truth of the ingredients. It’s the only way to express the simplicity and in fact I’m working more and more with just a few ingredients.”
(Errico Recanati Chef)

ErricoRecanati_Oliva_01-copiaErbeDiCampo3-copiaRicettaRavioli2Lepre-ricotta-e-polline-copia

Chef Errico Recanati selections for the raw materials quality, for producers and new tecniques, always supported by primordial way of cooking with skewer and grill, brought the old barroom to received prestigious award such as the first Michelin Star in 2013 guide. Moreover, in 2015, the restaurant joined to “Le Soste”, a prestigious association that represents the italian cooking in the world with a sever selection of the best restaurants in Italy.

Michelin09sosteRaviolo_liquido

“A dish must excite all generations to generate a memory: if this doesn’t happen, we won’t generate LIFE! That’s why I’m looking for a cooking without age, who takes out from fads and close to the heart of each of us.”
(Errico Recanati Chef)

Tortello-Piccione11Nocciola-e-frutti-rossi10