Wine Barrooms were typical wine bars in the ‘900 where customers met for a good glass of wine and salami meats, such as ham and “pista”, made with pigs raised at home.
This was the first work for the young Andreina in her husband Bruno’s parents business.
Via Buffolareccia, where the colonical house of Recanati’s family was located and still is nowadays, was a strategical point for many wayfares and hunters of the area that usually met in this barroom, popular for the high quality products and friendly atmosphere given by the owners.
It was exactly this warm and
friendly ambience that many
hunters started asking to
Andreina of cooking the daily hunt.
“We start from a strong traintion: Today with new techniques and modality.”
(Errico Recanati Chef)
The third generation of Ristorante Andreina began when Andreina’s nephew Errico arrived: he started side by side with his grandmother, learning the bases of local cuisine, hunt, skewer and grill.
Lunches and dinners quickly joined snacks with wild games and courtyard animals, mostly cooked with the extraordinary technique that will become the heart of this restaurant: the skewer and the grill.
The second generation arrived: Andreina and Bruno joined the daugther Ave, professional sommelier and maître de salle. With her support, the restaurant confirms to be one of the most strong and popular entity of Italy because of the quality and of the skewer and the grill.
Several interships with italian and international chefs, haute patisserie and japanese cuisine studies in prestigious schools, increased Errico Recanati’s passion and let him to bring new brave flavors to the restaurant always based to the heart of the original cooking:
the skewer and the grill.
A new era began, led by Errico Recanati Chef that, everyday with more intensity, embrace the tradition of his family and the territory adding new modern tecniques. The results are excellent dishes: “Lo scampo che rincorre la lepre”, that combine Marche’s hills and sea, and “L’ostrica si dà le arie di brace” that goes beyond the hunt.
The brigade is complete when Errico Recanati’s wife, Ramona Ragaini, join the team as maître and 2nd level sommelier.
Ristorante Andreina‘s new direction of was soon noted by the great guides and major gourmand: the “re-created” cooking of skewer&gril&new tecniques are a perfect and unlimited union of ideas that, thanks to the studies of Chef Errico Recanati, include tradition, italian and mediterranean cooking with a little of
spanish, french and oriental way.
In 2013 the first Michelin Star: a truly emotional moment and a promise made by the Chef to his grandparents that now is reality.
Soon after, in 2015, Le Soste asked to Ristorante Andreina to join to the prestigious association, symbol of the culture of Italian cooking in the world.
“I need months to do a new recipe and made it perfect. It is a long process, a journey in my knowledge, a comparison with myself, a full immersion on what I was and what I want to become.
I start from here and everything takes shape, basically, in cooking, you would say that it takes texture and flavor.”
(Errico Recanati Chef)
Wine Barrooms were typical wine bars in the ‘900 where customers met for a good glass of wine and salami meats, such as ham and “pista”, made with pigs raised at home.
This was the first work for the young Andreina in her husband Bruno’s parents business.
Via Buffolareccia, where the colonical house of Recanati’s family was located and still is nowadays, was a strategical point for many wayfares and hunters of the area that usually met in this barroom, popular for the high quality products and friendly atmosphere given by the owners.
It was exactly this warm and friendly ambience that many hunters started asking to Andreina of cooking the daily hunt.
Lunches and dinners quickly joined snacks with wild games and courtyard animals, mostly cooked with the extraordinary technique that will become the heart of this restaurant: the skewer and the grill.
The second generation arrived: Andreina and Bruno joined the daugther Ave, professional sommelier and maître de salle. With her support, the restaurant confirms to be one of the most strong and popular entity of Italy because of the quality and of the skewer and the grill.
“We start from a strong traintion: Today with new techniques and modality.”(Errico Recanati )
The third generation of Ristorante Andreina began when Andreina’s nephew Errico arrived: he started side by side with his grandmother, learning the bases of local cuisine, hunt, skewer and grill.
Several interships with italian and international chefs, haute patisserie and japanese cuisine studies in prestigious schools, increased Errico Recanati’s passion and let him to bring new brave flavors to the restaurant always based to the heart of the original cooking:
the skewer and the grill.
A new era began, led by Errico Recanati Chef that, everyday with more intensity, embrace the tradition of his family and the territory adding new modern tecniques. The results are excellent dishes: “Lo scampo che rincorre la lepre”, that combine Marche’s hills and sea, and “L’ostrica si dà le arie di brace” that goes beyond the hunt.
The brigade is complete when Errico Recanati’s wife, Ramona Ragaini, join the team as maître and 2nd level sommelier.
Ristorante Andreina ‘s new direction of was soon noted by the great guides and major gourmand: the “re-created” cooking of skewer&gril&new tecniques are a perfect and unlimited union of ideas that, thanks to the studies of Chef Errico Recanati, include tradition, italian and mediterranean cooking with a little of spanish, french and oriental way.
In 2013 the first Michelin Star: a truly emotional moment and a promise made by the Chef to his grandparents that now is reality.
Soon after, in 2015, Le Soste asked to Ristorante Andreina to join to the prestigious association, symbol of the culture of Italian cooking in the world.
“I need months to do a new recipe and made it perfect. It is a long process, a journey in my knowledge, a comparison with myself, a full immersion on what I was and what I want to become. I start from here and everything takes shape, basically, in cooking, you would say that it takes texture and flavor.”
(Errico Recanati Chef)