Pierluigi Portinari, co-founder and pastry chef of La Peca in Lonigo, Vicenza, is a renowned chef who has elevated the restaurant to the pinnacle of Italian gastronomy. La Peca, run alongside his brother Nicola, has earned two Michelin stars due to their dedication to quality, innovation, and the enhancement of local ingredients. Pierluigi is known for his distinctive pastry creations and his commitment to maintaining a welcoming yet refined atmosphere.
The Biography
Pierluigi Portinari began his culinary journey within the family environment, working in the butcher shop and rotisserie managed by his father. Together with his brother Nicola, he founded La Peca in 1987, transforming the restaurant into a benchmark for creative cuisine in Italy. Their culinary philosophy is rooted in the use of local and seasonal ingredients, blending traditional flavors with modern techniques.
In 1996, La Peca received its first Michelin star, followed by a second in 2009. In addition to being a pastry chef, Pierluigi also oversees the restaurant's wine cellar, which boasts a selection of over 1,900 Italian and international labels and was awarded "Wine Cellar of the Year" by the L’Espresso guide in 2008.
Pierluigi was recognized as "Pastry Chef of the Year" by the L’Espresso Guide in 2004 and began teaching pastry at the Alma school in Colorno. His passion for experimentation and innovation is reflected in his pastry creations, which combine aesthetics and flavor in unique ways. Among his most famous desserts are the "Tomato Baba" and the "Vegetable Minestrone," showcasing his skill in transforming simple ingredients into extraordinary culinary experiences.
