Jacopo Ticchi

Chef Jacopo Ticchi's culinary philosophy is an authoritative and relentless pursuit of understanding and redefining the essence of marine ingredients. At its core lies a "childlike gaze"—an approach that actively strips away preconceived notions and culinary conventions to observe ingredients with fresh eyes, granting them new meaning. While profoundly respecting tradition as a fundamental tool that "allows us to move forward more quickly and provides us with important tools," Ticchi firmly believes it must never stifle continuous questioning or limit further exploration. This ethos fosters a cuisine that is constantly evolving, rather than adhering to a definitive, static method. A cornerstone of his vision is the dismantling of the generic "taste of the sea." Ticchi passionately argues against the reductive idea that the ocean possesses a singular flavor, often conventionally equated with oysters, sea urchins, and shrimp. Instead, his current research is dedicated to meticulously describing the distinct, individual flavor profile of *every single species of fish* in simple, accessible language. This nuanced appreciation extends to a deep gratitude towards the catch, manifesting in a rigorous "nose-to-tail" or "head-to-tail" methodology, where virtually no part of the fish is discarded. Every segment is thoughtfully processed and destined for a precise culinary application, honoring the ingredient in its entirety and maximizing its potential. Ticchi’s foundational technical innovation, born from observing meat maturation, is the pioneering application of aging (frollatura) techniques to fish. This involves meticulously controlled environments to dehydrate fish, concentrating its intrinsic flavors, refining its texture, and preserving its "true taste" by mitigating moisture and preventing bacterial spoilage through precise cleaning. This mastery of preservation and transformation, combined with a commitment to reinterpret classic Italian culinary codes through his unique, investigative lens, results in a "maximalist narrative." His cuisine at Da Lucio is thus a unified, dynamic gastronomic journey that continually pushes boundaries while remaining deeply respectful of its origins and the marine world it celebrates. Chef Jacopo Ticchi's artistry at Da Lucio is characterized by a distinctive technical mastery and a radical approach to flavor. His most renowned technical innovation is the **fish aging (frollatura)** process, inspired by traditional meat maturation. This technique involves carefully controlled conditions—from 3-4 up to 7-8 days depending on the fish's fat content and season—to dehydrate the fish, concentrate its umami, and enhance its texture, moving beyond the conventional "eat it fresh" paradigm. Integral to this is a meticulous cleaning process to remove moisture-retaining viscera and prevent bacterial development. This commitment extends to a **"nose-to-tail" utilization** of fish, ensuring every part, from head to tail and even internal organs, is thoughtfully transformed and integrated into dishes, embodying a profound respect and gratitude for the marine harvest. His cooking also embraces **grilling** and **wood-fired oven** techniques, adding depth and specific aromatic profiles. His approach to flavor and plating is fundamentally about **challenging culinary conventions**. Ticchi actively redefines expectations, whether it's by presenting pasta not merely as a "first course" but as a "preparation, a vehicle" for diverse interpretations, or by deconstructing the monolithic "taste of the sea" into the unique flavor profiles of individual species. He strives for a "maximalist narrative" in his menu, showcasing a wide array of possibilities rather than focusing on a single concept. This is evident in his re-imagination of **fried fish**, where he aims for a profoundly crispy exterior while maintaining a distinct "carnosity" within the fish, often complemented by unconventional bitter herbs and grapefruit granita to expand the aromatic spectrum beyond traditional fatty and acidic accompaniments. His cuisine consistently interprets **traditional Italian cooking codes** through his "childlike gaze," creating dishes that are both familiar and revolutionary. Among his most acclaimed **signature dishes** are: * **Crudo di cefalo con tuorlo d’uovo marinato e affumicato e colatura di alici** (Raw mullet with marinated and smoked egg yolk and anchovy colatura), a dish he considers his most iconic and a long-standing fixture. * **Rana pescatrice cruda in tre differenti maturazioni** (Raw monkfish in three different maturations), showcasing his aging technique. * **Patate al pesce** (Potatoes with fish), a surprising main course elevating the humble potato cooked in fish juices to the protagonist. * **Cefalo fritto, erbe amare e limoni di mare** (Fried mullet, bitter herbs and sea lemons), a testament to his reimagined frying approach. * **Razza cotta in crosta di pepe nero nel forno a legna, trippa di pesce al pomodoro** (Skate cooked in a black pepper crust in a wood-fired oven, fish tripe with tomato), highlighting regional aromatics and nose-to-tail philosophy. * **Pasta con salsa italiana e terrina di quinto quarto** (Pasta with Italian sauce and fish offal terrine), a dish that celebrates both the pasta's inherent taste and the richness of fish offal. * **Riso latte alla vaniglia, astice, gelato all’astice e Hampden** (Vanilla rice pudding, lobster, lobster ice cream and Hampden rum), an audacious integration of noble seafood into a dessert. * **Brodetto di pesci, molluschi e crostacei cotto nel forno a legna** (Fish, mollusk, and crustacean stew cooked in a wood-fired oven), served with crispy rice and seafood, a deeply flavored regional classic elevated by his technique.

Career

• Cook (during culinary school) at Various Restaurants, Riviera Romagnola
• Cook at Various Restaurants, Australia
• Part of Brigade at Joia, Milan
• Cook (Tapas focus) at Various Restaurants, Spain
• Collaborator/Researcher at Nécessaire Bistrot, Rimini
• Founder/Chef at Trattoria da Lucio, Rimini
• Founder/Chef at Da Lucio, Rimini

Mentored by Pietro Leemann, Josh Niland.