Errico Recanati, leading the Ristorante Andreina, is distinguished for his revolutionary charcoal-based cuisine. Trained at the Etoile Academy and enriched by experience with renowned chefs, he has led Ristorante Andreina to earn a MICHELIN star.
Biography
Errico Recanati, a third-generation chef at Ristorante Andreina in Loreto, is a master in the art of charcoal and grill cooking. Growing up in a family of restaurateurs, Errico has transformed the family tradition into innovative culinary research, combining traditional and modern techniques to explore new flavors and create memorable gastronomic experiences. His cuisine represents a perfect balance between past, present, and future, especially in the primal cooking methods of spit-roasting and grilling.
His educational journey was enriched by studies at the Etoile Academy and experiences with prominent chefs such as Gianfranco Vissani, Pietro Leeman of "Joya," and Martin Dalsass of Ristorante Talvo. Recanati's passion for cooking is expressed at Ristorante Andreina, where he worked alongside his mother Ave, renewing and elevating the family tradition.
Among his most iconic dishes are Spaghetti with cheese and 7 Peppers cooked on the grill, Cauliflower hung on the grill, and Oysters with a hint of grill. Recanati has also started a collaboration with Laphroaig, becoming the first Italian Chef Ambassador for the famous Scottish whisky brand, incorporating elements like marinated Foie Gras and Chocolate on the grill with smoked banana reduction and whisky ice cream into his dishes.
His innovative approach to grilling is distinguished by the use of selected woods from the Sibillini Mountains and customized kitchen equipment, such as aluminum hats used as cloches to dose smoking, adjustable grills, and nets for smaller ingredients. This attention to detail and quality of raw materials has led Ristorante Andreina to receive prestigious accolades, including a Michelin star in 2013, confirmed for the tenth consecutive year.
Errico Recanati represents an example of how tradition can evolve innovatively, creating a bridge between the past and future in the world of gastronomy.
