Enrico & Roberto Cerea

Monday 26 January 2015

DaVittorio
Brusaporto, Italy
3 Michelin Stars

View Enrico & Roberto's Menu

Vittorio Cerea opened Da Vittorio in Bergamo’s town centre with his wife, Bruna, in 1966. At the time it was unusual to find fish on the menu anywhere, obscured by the huge popularity of meat. Although a risky venture at the time the fish dishes helped the restaurant grow in esteem and it was this decision that went on to reap dividends thanks to daily supplies and the creation of exquisite dishes.

Bergamo soon became an essential visit for lovers of haute cuisine and success also brought with it the first Michelin star in 1970, which, matched by the wealth of accolades and glowing write ups by leading food critics from Italy and abroad, was doubled in 1996. The restaurant then moved to a new location, a gorgeous villa nestling in the Cantalupa hills in Brusaporto and in 2010 was awarded the highly soughtafter third Michelin star.

Today, the business remains a family affair. Da Vittorio is run by Signora Bruna Cerea and her five children. Enrico and Roberto are both chefs, Francesco manages the wine cellar and catering services, Rossella is head of hospitality at the Restaurant and Dimora, while Barbara runs Cavour 1880, the café-patisserie in Bergamo Alta.

Enrico Cerea, or Chicco, is the eldest son of Bruna and Vittorio. It was clear that he was destined to follow in the family footsteps when a young boy. He was imbibed with their enthusiasm to the point that he spent all of his free time, starting with the school holidays, watching, nosing around and studying the secrets of recipes from all around the world. Backed by a talent that has never been an end in itself, he developed his own, very personal style that combines Vittorio’s recipes with his sensitivity and the technique he has perfected over the years. He has never stopped learning.

Roberto (Bobo) works alongside Enrico: he is the little brother with the same affliction as his big brother – a passion for good food. He also spent a period of study and practice, taking part in many workshops to perfect his technique and skills. His passion for “first courses” has led to a succession of tempting, mouth-watering recipes, whose roots are based in the finest traditions of Mediterranean cuisine.

 

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