Giuseppe and Francesco offer a concept of taste that compares first of all the mind/body duality, not so much to overturn the hierarchy as to propose a thought of the supplement, eliminating any idea of separation. A de-anesthetization of the use of matter by contemporary man where everything is proposed, filtered and evaluated. The need for a sustainable sensoriality that focuses on a new format in which the concept of food meets that awareness that focuses on man as the key of sustainability therefore rises, which must itself be sustainable. The D'Errico Brothers investigate through the gaze of the sense and the heart themes of gastronomic ethical ecology, where in addition to the need to build a new relationship between the ecosystems of which they are part, they decline a shared critical thinking through new productions of dishes where “sustainable” includes the consequences that can derive from the choices made, how these interface with the economic sphere, how they impact on the environmental sphere and what are the social conditions of the subjects involved in the supply chain.
Giuseppe D'Errico, execuitive-chef, is at the helm of the kitchen, flanked by his brother Francesco, chef de Cuisine, and an extraordinary Brigade.
Giuseppe D'Errico has made his passion his profession.
Young Chef, born in 1987, is a professional with a great experience in the gastronomic sector. He trained at the International Academy of Italian Cuisine "ALMA" of Gualtiero Marchesi, graduating in 2009.
The precious teachings of the Great Master, who immediately recognized in him strong personal and culinary qualities, opened his mind to the journey and an insatiable curiosity. The "artistic" imprint of Marchesi's cuisine led him to choose, to continue his training, the kitchen of one of the most famous restaurants in the world, three Michelin stars since 1968: the prestigious Maison Troisgros. Here he stayed for six years, grew as a sous-chef alongside Michel Troisgros, his true mentor, and explored sustainable sensoriality and ethical perception of taste. The path taken between food as a form of language, the study of pleasure as a need and awareness linked to ingredients, led him to the Michelin Star in 2018 as Executive Chef of the Ornellaia Restaurant in Zurich and to the 17/20 points of the Gault-Millau. A complex, difficult path of senses to be discovered, developed towards a blossoming.
At the end of 2021, the meeting with Ivan Delpiano and Fabrizio Ventura co-founder of La Madernassa Ristorante & Resort brings him back to Italy, a place where the union of intent with the proprietor proves to be the fertile ground to grow and transmit his unique, complex path of senses, all to be discovered and developed.
CHEF DE CUISINE
Chef de cuisine, born in 1988, he favours the balance of flavours and emotions in the creation of a dish. The technique acquired lays its foundations in the studies at the ALMA of Gualtiero Marchesi, then perfected in Jacques Decoret MOF's Maison Decoret restaurant in Vichy, where he spent 5 years starting his experience as a commis until he became a chef de cuisine. In the same restaurant with the help of the chef he trained to participate in the MOF (Un des Meilleurs Ouvriers de France) competition until he reached the semifinals.
After this experience, the journey began alongside his brother Giuseppe D'Errico, becoming Chef de cuisine at the Ornellaia Restaurant in Zurich and at the end of 2021 the meeting with La Madernassa Ristorante & Resort brought them back to Italy.
The kitchen is a place of transition and knowledge as the youthful experience at Bottura has marked in his cuisine. A food can be considered expressive to the extent that it expresses properties by virtue of circumstances relating to their preparation.
Francesco privileges the rational part over that of sensory signals. A flavour is empirical, related to technique. For him the fundamental points for the creation of a dish are a 360° understanding of the technique, the chemistry, the taste, the creativity and the raw material of which it is essential to know the organoleptic, nutritional characteristics and above all the seasonality.