Errico Recanati

Chef Errico Recanati's core ethos is rooted in fire, a living heritage passed down through 70 years of family tradition and infused with a forward-thinking vision. His 'neo-rural cuisine' transforms simple ingredients from the Marche region into intense, contemporary experiences, guided by his driving forces of love and curiosity. This approach skillfully blends the ancient essence of his grandmother Andreina's cooking with the refined lessons learned from masters like Pietro Leeman and Gianfranco Vissani. Recanati's philosophy centers on a visceral respect for raw materials, emphasizing 'listening' to their inherent qualities rather than merely tasting them. He is committed to continuous research, eschewing 'photocopied dishes' in favor of unique creations that highlight ingredients specific to their season, territory, and cultivation. Innovation, for him, is a natural evolution that arises from deeply understanding the earth and its bounty, evidenced by his personal garden where he cultivates spices and 'visciola' cherries, and his unwavering pursuit of the finest Marche products. Sustainability is paramount, reflected in his ethical sourcing of wood and charcoal, which he regards as integral ingredients, not just heat sources. He sees himself as a 'paladin of fire,' positioning it as the gravitational center of his culinary creations. Beyond technical prowess, Recanati cherishes conviviality and a direct, human connection with his diners, considering these interactions—often shared around the restaurant's central grill—as fundamental to the meaning and joy of his work. His ultimate aim is to craft dining experiences that evoke profound emotions and lasting memories. Chef Recanati's technical mastery revolves around the ancient art of fire and embers, which he meticulously controls to reinterpret gastronomy as both primordial and avant-garde. His distinctive cloche technique is a cornerstone, trapping smoke to amplify the aromas of every ingredient, from delicate vegetables to robust meats. His precision extends to the grilling process itself, utilizing fixed grills set at varying heights (15 to 35 centimeters) to dictate cooking speed and temperature, ensuring slower cooking for exceptionally crispy skins and perfect internal doneness. He has honed a unique sensory skill, discerning the precise cooking degree of meats by the scent of smoke, which he expertly tames by adjusting grill heights. Recanati uses 5-6 types of ethically sourced wood (including carpino for heat retention and faggio), considering them active ingredients rather than mere fuel, and consciously rejects conventional grill plates for true ember-cooking. His repertoire features a reinterpretation of Marche's culinary heritage, transforming humble ingredients into complex, memorable dishes. Signature creations include: * **Spaghetto Cacio e 7 Pepi**: Uniquely cooked over embers, or rehydrated and finished on the brace under a cloche to achieve a distinct toastiness and compactness before being rendered creamy with cacio cheese and seven varieties of pepper. * **Ember-roasted hanging cauliflower**. * **Oyster cooked under the ashes with its marrow**: A testament to valuing every component, maximizing the flavors of the marrow, oyster water, and the oyster itself. * **Guinea hens 'cooked from a distance'**: Prepared at specific heights (e.g., 35cm above embers) for controlled, even cooking. * **Salted codfish cooked under ashes**. * **Mackerel with onions cooked under the ashes**: Often paired with wild grasses marinated in raspberry vinegar. * **Cappelletti in capon soup**: Featuring capon stuffed with local meats and soup infused with flakes of Acqualagna truffle. * **Pollo in potacchio**, **Salmì di lepre**, and **Gnocchi ripieni cotti sul fuoco**: Traditional Marche dishes reimagined with his signature fire-based techniques. * Desserts like **'Visciole' cherries custards** and **'Visciole' juice water-ice**, highlighting fruits from his own garden. Recanati's culinary mantra dictates that 'not a single ingredient is served without passing through the brace,' ensuring a pervasive smoky depth and unique character in every creation.

Career

• Stage/Training (under Pietro Lemann) at Ristorante Gioia, Milano
• Stage/Training (under Martin Dalsass) at Ristorante Santabbondio, Lugano, Svizzera
• Stage/Training (under Gianfranco Vissani) at Ristorante Vissani, Baschi (TN)
• Chef at Ristorante Andreina, Loreto (An)
• Member of Chef Gianfranco Vissani's Brigade at Biennale dei Giovani Artisti dell’Europa e del Mediterraneo (Ristorante allestito), Roma
• Member of Chef Gianfranco Vissani's Brigade at Hotel Hilton, Roma
• Member of Chef Gianfranco Vissani's Brigade at Hotel Hilton di Tokyo, Tokyo, Giappone
• Member of Chef Gianfranco Vissani's Brigade at Gianfranco Vissani (Operations in Rome), Roma
• Member of Chef Gianfranco Vissani's Brigade at Azienda vinicola Arnoldo Caprai, Verona

Mentored by Pietro Leeman, Gianfranco Vissani, Martin Dalsass.