Gennaro Amitrano 

For Gennaro Amitrano, cooking was love at first sight. He was still a child when, thanks to his father’s passion, he began to discover dishes and stoves. That world fascinated him straight away: his destiny was somehow already written. A destiny bound tightly to Italian cuisine, expressed in all its most irresistible nuances in every one of his dishes.

Trained in the school of multi-starred master Gianfranco Vissani, Chef Gennaro Amitrano went on to work with master Alain Ducasse at the Louis XV in Monte Carlo. Two extraordinary experiences of training and inspiration, from which he learned technique and organisation, always with full respect for the raw ingredient.

Gianfranco Vissani was Chef Amitrano’s point of reference: he worked alongside him at the openings of the ‘L’Altro Vissani’ restaurants in Baschi, and then in Todi, Orvieto, Cortina and Capri. Again with Vissani, Gennaro Amitrano took part in more than 200 television programmes.

For Gennaro Amitrano, innovation is a daily practice that blends perfectly with the traditions of the land where he grew up. Every dish is crafted down to the smallest detail and tells the story, passion and love of a Chef able to create unique, unrepeatable dishes.

Amitrano’s personal touch, the quality of his ingredients and his extraordinary skill in working them turn a seemingly simple dish such as spaghetti al pomodoro into a true tasting experience, sophisticated and elegant.