Francesco Brutto, a talented chef and tireless “researcher” in the food realm, has had a career full of significant culinary experiences. After leaving his Psychobiology studies to dedicate himself to his passion for cooking, he spent foundational years at Povero Diavolo in Torriana, later establishing himself as the chef at Venissa in Mazzorbo.
Biography
Francesco Brutto, born in 1980, began his culinary adventure with an unconventional path. After abandoning his university studies, he dedicated himself to cooking, working at Povero Diavolo in Torriana under the guidance of Piergiorgio Parini. During this period, Brutto developed a profound analysis of land products in relation to seasonality, giving an ethical sense to each dish and advancing his green creed.
His current journey at Venissa, where he had previously gained experience during the period the restaurant was led by Antonia Klugman, has further enriched his culinary philosophy focused on sustainability and environmental awareness. The cuisine of Brutto (and his current life and work partner Chiara Pavan) is characterized by a constantly evolving menu that generates deep reflection on current themes.
The dishes at Venissa are a blend of research, ideas, and experiences, drawing from his cultural and professional background, created with fresh, local ingredients, including meat from small breeders, fish from the Upper Adriatic, and vegetables from his garden. A great hand and an eye always looking to the future.
