Salvatore Tassa, who prefers to identify himself as a "cook" rather than a chef, represents the true essence of cooking with humility and creativity. Since 1988, he has been at the helm of the restaurant “Colline Ciociare”, where, since 1995, he has maintained a Michelin star, earned through his ability to enhance local ingredients in cutting-edge dishes.
Salvatore Tassa, born in Bradford, England, in 1956 to an Italian restaurateur family, has forged a unique path in the culinary world. After studying architecture and later communication sciences in Rome, he developed a passion for gastronomy, initially collecting cookbooks and then venturing into the kitchen.
His career has taken him across Europe and Latin America, where he has earned prestigious awards, especially in Mexico. He was also mentored by Swiss chef Fredy Girardet, an emblematic figure of elite French cuisine.
Since 1988, Tassa has been at the helm of “Colline ciociare,” which he transformed from a tavern run by his mother in 1960 into a renowned restaurant. In 1995, he earned a MICHELIN Star, which he still retains.
His cuisine blends contrasting and complementary elements: game and freshwater fish, the garden and the forest, roots, resins, berries, barks. Tassa is renowned for his skill in innovatively using these ingredients to create iconic dishes. Among them, the melting onion stands out, now incredibly famous.
