Vitantonio Lombardo

Chef Vitantonio Lombardo's culinary philosophy is profoundly connected to his Lucanian heritage, a sentiment encapsulated by his powerful motto: "Heart, Head, Guts." This tripartite ethos permeates every aspect of his work, from the thoughtful transformation of a Matera cave into his acclaimed restaurant to the innovative dishes that grace its tables. His cooking is described as a "polychrome" expression, originating from a robust territorial core yet fearlessly embracing global influences. This approach allows his cuisine to transcend geographic, cultural, and sensorial boundaries, acquiring a distinctive global identity while remaining deeply rooted in his origins. His upbringing as the son of farmers in Savoia di Lucania instilled in him a profound respect for the land's bounty and a deep affection for local ingredients. This reverence for raw materials was further refined through apprenticeships with renowned masters such as Succi Silver, who taught him respect for ingredients, and Gianfranco Vissani, who imparted an acute awareness of his surroundings. Lombardo's dedication to "striving for the best possible in every dish," rather than singling out a signature creation, highlights his unwavering commitment to consistent excellence. He sees himself primarily as a cook who must never cease to engage hands-on, emphasizing constant presence and vigilance as indispensable qualities of his profession. The structure of his tasting menus—Heart, Mind, Gut—directly mirrors his overarching philosophy: "Heart" dishes evoke childhood emotions and love; "Mind" dishes are born from rigorous experimentation and a desire to transcend culinary boundaries; and "Gut" dishes are driven by instinct and a primal connection to earth and air. Chef Vitantonio Lombardo's technical style is a masterful blend of precision and creativity, honed through apprenticeships with luminaries like Fabio Barbagliani (for cooking techniques) and Davide Scabin (for creativity). His approach to flavor and plating is characterized by a "polychrome" kitchen that starts with a strong territorial core and courageously extends to embrace distant cultures, geographies, and senses. This daring methodology results in surprising and harmonious combinations, such as Murgia asparagus with culatello infused with distant vanilla, horse steak paired with blueberries, mussels alongside liquorice, and even the bold integration of 'nduja, olives, capers, wasabi, urchins, and parsley into desserts, creating a "reasoned game" of unexpected sensations. Plating is an art form, with amuse-bouche often presented on displays that echo Matera's unique architecture, and passion and theatricality woven into every dish. His most legendary signature dishes include: * "Pizza in Black": A culinary tribute to Davide Scabin, this dish features a deep-fried pizza with vegetable charcoal, ricotta mousse, truffle cream, and truffle spherification. * "Cappuccino Materano alla Moda di Ducasse": A unique interpretation combining mixed pasta in Crapiata soup, mussels, and coffee foam. * "Spoon-style pork cheek in Amaro Lucano sauce": Served with pumpkin, Cruschi peppers, and pistachios. * "L’ultimo Bacio" (The Last Kiss) dessert: A lemon semifreddo with toasted almonds, caramelized capers, and pomegranate glaze, artfully shaped like a kiss, and designed to be savored with headphones playing a specific song for an immersive emotional journey. * "Tagliolini del PastoRe" (The Shepherd's Tagliolini): A delicate composition of milk, lime, chives, and Oscietra caviar, elegantly presented on an artwork-like plate. * "Mi è caduto l'uovo nell'orto" (I dropped the egg in the garden): A timeless classic featuring a low-temperature egg served on a vibrant bed of seasonal vegetables, reflecting the vitality of Matera's surrounding fields. * "Risotto con tartufo, arachidi e caramello salato": A dish that has continuously evolved since its creation in 2014, showcasing black Phoenix truffle, peanuts, and salted caramel.

Career

• Chef/Owner at Locanda Severino, Caggiano
• Chef/Patron at Vitantonio Lombardo, Matera

Mentored by Paolo Teverini, Gianfranco Vissani, Fabio Barbaglini, Davide Scabin.