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Titolo<\/p>\n
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I have always been strongly attracted to cooking, since I was a kid. I observed every gesture and every process, anxious to taste the recipe. I felt a real urge, stronger every year. <\/p>\n
Cooking wasn’t just a hobby for me. I felt it creep into my days as a teenager, I ignored it, it was just something to do but it continued to make space for itself in a \u201cme\u201d who just came of age. I continued to ignore it, it was just a fun pastime.
It insisted more decisively when I was a young man. I ignored it once again, it was just a way to pay for my studies and a hobby. And then\u2026then I could no longer pretend nothing was happening. There it was, my urge wanted to become my path, it wanted its place. At 31, I dedicated a restaurant to this \u201curge\u201d that was for so long inside me and it was the result of years of \u201cschool\u201d, discoveries, sacrifices and passion.
Today cooking and catering are my whole world. In the dishes I propose, a necessary technical rigor and a
deep empathy with the Emilian territory coexist. I strongly believe in the connection with the tradition and gastronomic memory of my region, Emilia-Romagna, which I reinterpret with a personal and contemporary touch. This balance between the search for the new and tradition stands out in the valorization of local ingredients.
For me, cooking also has a high human value. It is art (or rather, for me, craftsmanship) but also a form of communication and sharing. In my dishes there is always a story to tell, an experience to convey\u2026the desire is to create a connection with my clients. Even the aesthetic form is a way to communicate the personality of our method.The meticulous attention to detail never leads to visual or stylistic excessive, but rather aims to enhance the purity and authenticity of the product. I believe in discreet, refined luxury that observes but does not necessarily follow fashions or trends. Cooking is also a form of education,culture and identity. I love sharing and transmitting what I have learned from this profession over the years. Substance rather than hype, dedication rather than passion and identity before creativity.
These are the values with which I approach the younger generations and those who wish to delve deeper into this world.<\/p>\n
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Chef Luca MarchiniTitoloI have always been strongly attracted to cooking, since I was a kid. I observed every gesture and every process, anxious to taste the recipe. I felt a real urge, stronger every year. Cooking wasn’t just a hobby for me. I felt it creep into my days as a teenager, I ignored it, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-883","page","type-page","status-publish","hentry"],"yoast_head":"\n