Andrea Bertini is the chef-owner of Casa Bertini in Recanati, which opened in March 2022.
Trained at ALMA and in kitchens such as All’Enoteca and Uliassi, he serves a restrained, land-driven Marche cuisine. In 2025, he earned one Michelin star (MICHELIN Guide Italy 2026).
Chef-owner of Casa Bertini in Recanati, opened in March 2022, Andrea Bertini builds an understated, product-led cuisine with a clear focus on the Marche’s inland flavors. In 2025, the restaurant was awarded one Michelin star (MICHELIN Guide Italy 2026).
Growing up in Recanati, a short drive from the Conero Riviera, his earliest reference points were two grandmothers: one with a distinctly Marche repertoire, the other rooted in Milanese home cooking. That dual domestic archive still informs his idea of hospitality today—convivial, direct, “like the long lunches at grandma’s table,” as he has described it.
His training began at the Loreto hospitality school, followed by early work in local trattorias and banqueting kitchens, before moving into luxury-hotel environments. At La Posta Vecchia Hotel (Ladispoli, near Rome), he strengthened discipline and kitchen organization, working alongside chefs including Daniele Priori and Michelino Gioia.
A decisive step came with ALMA – The School of Italian Culinary Arts in Colorno, where he earned his diploma from the Advanced Course in Italian Cuisine, finishing as second best student in his cohort (sources report a class size between 77 and 80).
From there, he chose kitchens that could sharpen both pace and perspective: first All’Enoteca in Canale d’Alba under Davide Palluda, then Uliassi in Senigallia alongside Mauro Uliassi. Those years helped define a language of precision and restraint, with an evident pull toward land-based cooking.
In March 2022, he returned to the Marche and opened Casa Bertini with Matteo Ressico, creating a personal project designed to give full voice to his own work while remaining closely tied to Recanati and its landscape.
The MICHELIN Guide describes a restaurant just outside the historic center, offering surprise tasting menus alongside an à la carte option: seafood appears, but the menu’s center of gravity stays with the region’s inland ingredients. The approach is described as “light and simple,” avoiding needless structure, in a setting that keeps the focus on the plate.
Recognition arrived with one Michelin star: the guide highlights him as a “young and skilled cook” and lists Casa Bertini among the new starred entries of MICHELIN Guide Italy 2026. For him, the award carries a symbolic weight too—bringing Recanati into sharper focus within the region’s dining conversation—while remaining a prompt for daily growth rather than an endpoint.
