Enrico Bellino, an emerging young chef, has brought a breath of innovation and freshness to the Italian culinary landscape with his unique approach to sustainable and biodynamic cooking. As the head chef at Osteria La Cerreta, Bellino has skillfully blended his love for Tuscany with international experiences, creating dishes that tell stories of nature and passion.
Biography
Born in Tavarnelle Val di Pesa, Enrico Bellino embarked on a culinary journey that led him to prestigious Michelin-starred restaurants in Italy and Europe, including Noma in Copenhagen and Aimsir in Ireland. His experience at Terra the magic place in Val Sarentino, South Tyrol, further enriched his professional skills. In 2023, Bellino took the helm at Osteria La Cerreta in Tuscany, transforming it into a hub of experimental fine dining that explores Nordic culinary trends within an authentic Tuscan context.
His cuisine focuses on using products from the biodynamic farm La Cerreta, ranging from meat to cheeses, vegetables, and honey, to create dishes that embody the philosophy of an extremely short supply chain. Bellino stands out for his expertise in fermentation, extraction, and foraging, key elements in creating dishes that enhance simplicity and the essence of ingredients.
With a culinary vision that emphasizes showcasing a single element per dish, Bellino aims to elevate each ingredient, avoiding the use of products like foie gras and caviar. His menu offers surprising and innovative pairings, presenting the pure ingredient in various interpretations. His cooking is an expression of respect for nature and biodiversity, underscoring the importance of ethical and sustainable cuisine.
