On a journey through seafood cuisine, Dario Picchiotti emerges as a culinary artist, an innovator who has skillfully reinterpreted traditional flavors in a contemporary way. His story is a path of passion, creativity, and dedication that has led him to become one of the most respected names in the Italian gastronomic landscape.
Biography
Born in Chiusi, in the province of Siena, in 1980, Dario Picchiotti has roots deeply embedded in Italian culinary culture. His passion for cooking indeed originated in his family, influenced by his grandmother Leda and great-grandmother Piera, both cooks. His training at the Bartolomeo Scappi Hotel Institute in Castel San Pietro marks the beginning of a journey that would take him to work in some of the most prestigious restaurants, including L’antica Colonna di Tossignano, Makia, Ristorante Cru Sala Borsa in Bologna, and Franceschetta58 in Modena.
Picchiotti describes his cuisine as "emotional-popular," a balance between instinct and the pursuit of perfection, where each dish is an expression of sensations and flavors. L'Antica Trattoria di Sacerno, managed with his wife Giada Berri, is his canvas, where seafood cuisine transforms into a unique sensory experience. Here, the passion for the sea merges with an in-depth knowledge of Champagne and Italian bubbles, creating an atmosphere where each dish tells a story.
Picchiotti's philosophy in the kitchen is characterized by a continuous search for quality and bold experimentation. His dishes, like Polpo alla Luciana and Croque madame di triglia, are perfect examples of how the past and contemporary can coexist, elevating gastronomic excellence to new levels.
With L'Antica Trattoria di Sacerno, Picchiotti has not only created a restaurant but a place where the art of taste and experimentation meet, offering his guests a unique culinary experience. His story is that of a taste artist, a chef who continues to redefine the boundaries of Italian cuisine with every dish that comes out of his kitchen.
Picchiotti is also dedicated to projects promoting food culture and safety, particularly concerning children.
