Nicola Somma

Chef Nicola Somma's culinary philosophy is profoundly rooted in the authentic flavors of his native Campania, particularly drawing inspiration from his childhood in Gragnano and his family's traditional cooking. His ethos centers on a "sincere and genuine cuisine" where the paramount quality of the ingredients dictates the gastronomic narrative. This commitment to primary produce is exemplified by his direct sourcing from the on-site garden and orchard at Cannavacciuolo Countryside, alongside a network of carefully selected local producers. Somma's overarching vision is to transform these exceptional raw materials into "unique and unforgettable gastronomic experiences," marrying the profound heritage of Italian culinary traditions with a forward-thinking, innovative perspective. While leading the kitchens at Cannavacciuolo Countryside, he interprets and reanimates the cherished childhood memories and culinary history of Chef Antonino Cannavacciuolo, making these roots the cornerstone of his own acclaimed cuisine. His "cucina d’autore" artfully orchestrates an "Itinerary from North to South Italy" of flavors, demonstrating a deep respect for regional diversity while constantly striving to elevate and refine classic palates through his inherent passion and dedication. Chef Nicola Somma's technical mastery is characterized by a sophisticated blend of traditional reverence and experimental innovation. His approach to flavor and plating is meticulously crafted, focusing on enhancing the inherent quality of pristine ingredients while introducing unexpected, textural, and aromatic complements. He exhibits a keen ability to deconstruct classic dishes and reassemble them with contemporary flair, often integrating surprising elements through a process of rigorous "trials and attempts." This methodical experimentation allows him to achieve harmonious, yet dynamic, flavor profiles and intriguing textural contrasts within his preparations. His most iconic signature dish, "Spaghetti, sea urchins, almonds and cardamom quinoa," perfectly encapsulates this approach. It reimagines a cherished Campanian tradition—spaghetti with sea urchins—by introducing the crunchy, nutty dimension of almonds and the aromatic, subtly exotic warmth of cardamom quinoa. This demonstrates Somma's prowess in balancing the briny bitterness of the sea urchins with the sweetness of dried fruit and the unexpected spice, creating a dish that is both deeply comforting and refreshingly avant-garde.

Career

• Student at Istituto Alberghiero, Gragnano
• Chef at Villa Crespi, Orta San Giulio
• Head Chef at Cannavacciuolo Bistrot, Torino
• Head Chef at Cannavacciuolo Countryside, Ticciano

Mentored by Antonino Cannavacciuolo.