Brothers Enrico and Roberto Cerea

Their mother, Signora Bruna Cerea, currently manages Da Vittorio, a three-Michelin-starred restaurant, with Enrico and Roberto serving as chefs alongside their three siblings.

Enrico and Roberto Cerea

Brothers Enrico and Roberto Cerea were deeply engaged in the culinary arts from an early age. They were up assisting in their parents' restaurant, Da Vittorio, in Bergamo, near Milan, and subsequently pursued professional culinary education before rejoining the family enterprise. Over the years, they have converted it into a prestigious, three-Michelin-starred restaurant with several accolades.

What do you cherish most about the profession of a chef?

Enrico: What is the most exquisite aspect? Facilitating the happiness of individuals! This has consistently been our family's objective since the restaurant's establishment in 1966. For nearly 60 years, we have endeavored to ensure that people who dine at our tables experience pleasure through delightful, enjoyable, and, most importantly, delectable cuisine that evokes joyous memories. We acquired this knowledge from our parents and we diligently uphold the standards they established. All who enter Da Vittorio become integral members of our extended family.

Is there significant pressure to perpetuate the familial narrative of affection?

Roberto: We refer to it not as pressure, but as an aspiration for continuous enhancement, to discover the optimal combination of flavors that gratifies our patrons' tastes. Ensuring their contentment is our primary objective.

You advocate for Mediterranean cuisine by utilizing the highest quality local and seasonal ingredients. What is the significance of emphasizing and assisting our farmers and fishermen?

Roberto: We utilize only the finest raw materials to provide our customers with an authentic experience of local and seasonal items, which we interpret in our cuisine by accentuating the distinctive qualities of each ingredient. We advocate for the efforts of experienced and recognized producers, since they possess the expertise to optimize product quality.

You have partnered with Planet Farms, a vertical farming enterprise established by Luca Travaglini and Daniele Benatoff. What prompted your decision to undertake this action?

Enrico: We were persuaded to collaborate on the Planet Farms project when Luca Travaglini and Daniele Benatoff presented it to us, as vertical farming is a method that enables the efficient use of resources in agriculture, ensuring 95 percent water conservation, and the complete absence of herbicides, pesticides, and soil impact. Our bespoke vertical farm enables us to cultivate baby leaves and veggies that enhance our recipes and ensure our diners receive a zero-metre product.

Da Vittorio thus serves as an envoy of a novel culinary culture founded on an integrated supply chain, zero waste, minimal transport, and the appropriate utilization of available raw materials. Currently, we recognize the critical importance of nourishing the global population while preserving its resources, and we assert that haute cuisine plays a pivotal role in communicating this message. This is why the established vertical farm serves as an exemplary model.

In what manner have you integrated the locally cultivated veggies and salads into your menu?

Roberto: We have also created new recipes utilizing ingredients from our proprietary short supply chain, including amberjack tacos with citrus fruits and herbs.

Who or what serves as your inspiration?

Roberto: Primarily, life. We are fortunate to travel extensively for work, encountering diverse cultures, culinary techniques, and novel foods. We fundamentally thrive on curiosity regarding our surroundings: each moment and every facet of the universe might provide us with an enlightening perspective. Primarily, it is our mother Bruna who inspires us daily with her fervor and dedication to this remarkable and demanding world.

Da Vittorio

What is your vision for yourself and Da Vittorio in a decade?

We aspire to remain perpetually present at the core of our realm characterized by cookware, hospitality, joy, and aesthetics. May a new generation of Da Vittorio adeptly guide our restaurant into the future.