Giuseppe Ricchebuono

Chef Giuseppe Ricchebuono's culinary philosophy is deeply rooted in his role as an ambassador for Liguria, driven by a mission to exalt and disseminate the unique flavors and aromas of his region. His core ethos centers on simplicity, which he considers his 'secret ingredient,' emphasizing fresh, high-quality products and using minimal ingredients to maximize their individual expression. He believes in 'removing rather than adding,' ensuring that each component on the plate is fully traceable and recognizable, allowing guests to clearly understand and appreciate what they are eating. Ingredient sourcing is strictly seasonal and hyper-local, with a strong focus on the Ligurian territory. Ricchebuono prioritizes a short supply chain, collaborating closely with local producers such as the Noli fishing cooperative for fresh catches, Cà da Cruxe for goat cheeses, and sourcing specific regional treasures like Taggiasca olive oil, Borgio Verezzi onions, and Manie truffles. His menus are structured around the four seasons and often inspired by symbolic Ligurian vegetables like artichoke, purple asparagus, trombetta zucchini, and scorzonera, ensuring peak flavor and authenticity. Basil, tomato, and olive oil are indispensable, forming the very essence of his Mediterranean identity. His overarching vision is to offer a light cuisine characterized by simple yet intense tastes that leave a lasting emotional imprint. Ricchebuono views his restaurant, Il Vescovado, as a welcoming 'home' for guests, aiming to provide an elegant yet informal sensory and communicative experience. He sees himself as a culinary conductor, orchestrating ingredients to tell a story of tradition and emotion, while also acting as a mentor to younger chefs. This 'territorial' approach, which he has successfully maintained for over 30 years and now sees embraced by a new generation of chefs, affirms his belief that it is the right path forward for authentic, impactful cuisine. Chef Ricchebuono's technical style is characterized by a refined simplicity, where his motto, 'removing rather than adding,' guides every preparation. He masters the art of using a few, often just two, primary ingredients, which he then expertly works in various ways to extract and showcase their diverse facets. This approach demands exceptional product research and a deep trust in the natural spontaneity of ingredients and the integrity of his producers, allowing him to make complex culinary achievements appear effortless. His approach to flavor and plating is about creating intense, pure tastes that resonate emotionally and remain memorable. Plating is elegant yet unpretentious, mirroring the warm, 'home-like' atmosphere of Il Vescovado. Menus are strictly seasonal, changing four times a year to reflect the rhythm of nature, often highlighting a central ingredient, such as the violet asparagus in spring, which may feature across multiple courses from appetizers to desserts to create a cohesive gustatory narrative. Among his legendary signature dishes that embody this philosophy are: - Spago Ricchebuono 2.3 di Casa Fiorini, mandarini, cavolo nero e bottarga - Sgombro affumicato, mela, rapa rossa, rafano e machetto di acciughe sotto sale - Coniglio alla ligure senza olive - Stoccafisso accomodato - Cima alla genovese (with an essential filling of vegetables and herbs) - Ravioli con il tuccu - Pansotti alle noci - Lumache al timo selvatico - Salsiccia di seppia, cipollotto rosato di Savona ed il suo quinto quarto - Triglia di scoglio alla brace, carciofo d’Albenga, olive taggiasche e ciuppin - Crudo di leccia stella pescata a Noli, cedri di Gabriele, nasturzio e fagioli grixini - Agnello di pecora brigasca, ortiche e amarene sciroppate - Bottoni farciti di coniglio, macchetto di acciughe e marò di fave - Asparago violetto d’Albenga, rose e capperi di Verezzi - Prescinseua, chinotto di Savona ed asparago violetto d’Albenga

Career

• Chef-Owner at Fornace di Barbablù, Sant’Ermete
• Chef at Vescovado, Noli