Roberto – Bobo Cerea & Enricom – Chiccom Cerea 05. July 2022

Exclusively at the 10th Taste the Mediterranean Festival

Italian chef Roberto Cerea, 3 Michelin stars, will prepare dinner in Split

The Italian chef Roberto – Bobo Cerea, who together with his brother Enrico – Chicco Cerea, runs the Da Vittorio restaurant in Bergamo (3 Michelin stars), will be a guest at the 10th International Taste the Mediterranean Festival in Split, which will take place from October 4 to 9, 2022. The Chef will prepare an exclusive dinner together with his team in Split and this will be a unique opportunity for the local and foreign gourmets to taste his signature dishes. He will also hold a masterclass for hospitality school students and local chefs. It will be a unique opportunity for them to get to know the culinary art of one of the most respected Italian chefs, whose restaurant has been awarded 3 Michelin stars for more than ten years, the highest award in world gastronomy.

Da Vittorio is a family restaurant started by Roberto and Enrico’s parents. The brothers helped in the restaurant from a young age, where their love for cooking was born. The elder Enrico studied English so that he could travel around the world and get to know the secrets of different gastronomic cultures. He has worked in the world’s top restaurants alongside great chefs such as Jacques Cagne in France and Heinz Winkler in Spain and perfected his culinary style and aesthetics. However, confectionary is still his greatest love.

Roberto spent more time in the restaurant kitchen where his father taught him to cook. From the beginning, he knew that “primo piatto”, pasta and especially risottos, were his greatest passion. He also got to know world cuisines, starting with French, and absorbed various techniques in order to improve his way of working. Roberto likes strong and rounded flavors. He says that to come up with a new recipe, an initial impulse is needed, an inspiration that turns into a working sketch. But the final result, i.e. the final dish, is reached slowly. It is necessary to consult, taste, analyze shortcomings, imbalances in order to understand what needs to be removed, added, improved. In the restaurant, each new dish in its final version is an expression of teamwork. The forms are small, precise, the colors are strong, and some dishes resemble artistic paintings. Because the beauty of food gives a hint of its taste. At Da Vittorio restaurant, they always look for the best ingredients, seasonal and local products. They offer a contemporary reinterpretation of the great Italian gastronomic tradition. These are the backbones of their unique and recognizable culinary style, which in 2010 led them to 3 Michelin stars.