Simone De Lucca

Chef Simone De Lucca, helming the kitchen at Agli Amici Rovinj under Emanuele Scarello's guiding vision, embodies a culinary philosophy deeply rooted in the confluence of Istrian produce and Friulian technique. This ethos prioritizes a profound respect for the land, its producers, and the inherent quality of raw materials. The team, guided by Scarello's principles, meticulously selects small-scale cultivators, artisans, farmers, and fishermen who guarantee not only excellence but also economic and environmental sustainability through short supply chains and integral use of ingredients. The overarching vision is one of "honesty and beauty" in cooking, where each dish serves as a vibrant echo of nature. De Lucca's kitchen translates this into a "horizontal" menu approach, emphasizing the entirety of each ingredient and celebrating the unique gastronomic dialect of the Adriatic Sea intertwined with Friulian tradition. The focus is always on letting the primary ingredient take center stage, allowing its true essence to surprise and delight, while maintaining a keen awareness of sustainability as a concrete, daily practice. Chef Simone De Lucca's technical mastery at Agli Amici Rovinj is characterized by a precise and thoughtful preparation that bridges Istrian ingredients with Friulian techniques. His plating is an artful reflection of nature, utilizing vibrant colors and considered arrangements to create dishes that are both aesthetically compelling and deeply flavorful. A distinctive element of the culinary experience is the "omnipresent side dish," where each main course is accompanied by a smaller, comforting complement, enriching the overall balance of textures and flavors. His most celebrated signature dishes include: A hand-rolled cjarson filled with smoked ricotta, fig, and pine; langoustine tartare with Istrian olive oil and sea buckthorn; a Boškarin ox dry-aged forty days, served with a rich reduction built on the bone; a creative reinterpretation of scampo alla busara, presented as a raw tartare with grilled peas, while the crustacean's cooked claws are hidden within pods, accompanied by traditional and creamy sauces; pennoni with sea herbs gathered from the Rovinj coast, egg yolk marinated in soy sauce, fennel powder sautéed in dairy butter, and Rovinj anchovies; "Seppia d'oro," featuring raw cuttlefish cut with a knife, a hint of aloe vera lard, and cooked in sea water; and Istrian scampi with grilled peas and risotto (strictly al dente) accented with lemon curd, mussels, sea foam, and coffee powder. This approach underscores a commitment to elevating local products through refined execution, ensuring that the food remains central to the dining experience.

Career

• Resident Chef at Agli Amici Rovinj, Rovinj

Mentored by Emanuele Scarello.