Caterina Ceraudo, chef of the Dattilo restaurant in Calabria, stands out as one of the most significant figures in Southern Italy's food scene. Raised in a family deeply rooted in the agricultural and wine traditions of the area, her cuisine is an authentic expression of local excellence, enhanced with grace and balance.
Biography
Born in 1987 and graduated in oenology in 2011, Caterina Ceraudo began to express her passion for cooking in 2006, working in the dining room and managing the wine list at her family's restaurant. Her culinary training includes a significant stint at the Niko Romito high training school in Castel di Sangro, which reinforced her decision to dedicate herself to cooking.
Since 2013, Caterina has been leading the kitchen of the Dattilo restaurant, part of Tenuta Ceraudo, her family's organic farm established in 1973. Her approach is characterized by a constant commitment to quality and the authentic flavors of Calabria, with dishes that balance simplicity and sophistication. Her work was recognized with the title of Best Female Chef by the Italian Michelin Guide in 2017 and the awarding of a Michelin Star to the Dattilo restaurant.
Set in the beautiful Calabrian countryside, Dattilo is a place where Caterina's cuisine merges with the environment, offering culinary experiences inspired by the estate, where each dish is a celebration of local traditions revisited with elegance and modernity.
