Andrea Incerti Vezzani

Chef Andrea Incerti Vezzani's culinary philosophy is rooted in a profound personal connection to his land and experiences, manifesting in a cuisine that is a "conscious gesture, a fragment of memory, a way to tell the story of my homeland." His overarching vision is one of deep respect, continuous evolution, and clear communication through food. This ethos is inextricably linked to sustainability, making his kitchen a living extension of the biodynamic vegetable garden surrounding Ca' Matilde. The one-hectare biodynamic garden is not merely a source of ingredients but the very heart of his culinary practice. Vezzani adheres strictly to its seasonal rhythms, embracing the "authentic, sincere, human imperfections" of nature. For him, the garden embodies his philosophy: sustainable, essential, and deeply authentic, valuing simplicity above all. This connection to the Emilian countryside provides an inexhaustible source of inspiration, with local ingredients and the untouched landscape shaping every creation. His cooking is described as listening to the "breath of mother earth," carefully and respectfully narrating the cycles of seasons in his dishes. A testament to this philosophy is his bold decision to abandon the traditional à la carte menu. This choice, driven by a commitment to "millimetrically" manage waste and embrace true sustainability, means his daily offerings are dictated by what the garden yields. It fosters a unique relationship of trust with his guests, who, by choosing Ca' Matilde, implicitly agree to embark on a culinary journey guided by the day's harvest and the chef's inspiration. His approach ensures that every ingredient is valued, waste is minimized, and each dish becomes a sustainable gesture, reinterpreting the rich Reggiana tradition with a profound respect for its "contadina" (peasant) culinary culture. Chef Andrea Incerti Vezzani's technical mastery is characterized by a "dialogue with raw ingredients" that begins with an acute awareness of their seasonality. He crafts dishes by skillfully "playing on contrasts, juxtapositions, and emotions," aiming to highlight the inherent qualities of each component. His innovation lies in experimenting with precise techniques and cooking methods designed to preserve and amplify the "lightness and purity of aromas and flavors," ensuring an authentic expression of the ingredients. This approach allows him to offer a sophisticated yet grounded gastronomic experience, blending traditional Emilian roots with contemporary culinary sensibility. His commitment to celebrating his homeland and its produce is exemplified in his legendary dishes. The "Parmigiano Reggiano Ragù," a vegetable reinterpretation of a classic Emilian staple, stands out as a testament to his inventive and waste-reducing philosophy. Other acclaimed creations that showcase his artistry include the "Cappellacci ripieni di cappone, cavolo nero, emulsione di scalogno e cavoletti di Bruxelles," praised for their excellence, and the iconic "Bomba di riso con ragù di parmigiano reggiano e spuma di piselli." The menu also features robust traditional flavors like the "Tortelli di erbetta e di zucca mantecati al burro" and the "Maialino da latte con crema di patate, scalogno e saba," alongside refined savory dishes such as "Crocchette di baccalà con insalatina di legumi, cavolo riccio viola e crema di scarola" and the "golosa" (delicious) "Crema di tuorlo d’uovo, ripieno di erbazzone, cipolla croccante, spuma di cavolo fiolaro e tartufo nero." His desserts, such as the elegant "Nocciola, cioccolato e gelato alla vaniglia," provide a fitting conclusion, demonstrating his holistic approach to the dining experience.

Career

• Chef at Ristorante Delle Notarie, Reggio Emilia
• Chef at Hotel President, Cattolica
• Chef at Le Maison de Soussurre, Cervinia
• Chef/Owner at La Cantina, Puianello (RE)
• Chef Patron/Chef-Owner at Ristorante Locanda Ca’ Matilde, Rubbianino di Quattro Castella (RE)