Luca Morroto, originally from Sorano in Grosseto, has been leading the kitchen of La Terrazza at La Dogana by Enoteca La Torre since 2023. His cuisine enhances the flavors of the Maremma with straightforward and recognizable dishes.
Luca Morroto, hailing from Sorano, a medieval village in the heart of the Maremma, has made his homeland the key inspiration for his cooking. His professional path reached a turning point in 2023, when he was appointed head of the kitchen at La Terrazza, the restaurant of La Dogana, a beach club located in Chiarone Scalo, Capalbio, part of the Enoteca La Torre group.
Here, Morroto helped shape a well-defined gastronomic concept. “La Terrazza” – with its relaxed “slow living” atmosphere, white and wood interiors, and sea views – was conceived as a place where comfort meets the authentic flavors of the territory.
His cuisine is based on essentiality: few ingredients, flavors that are recognizable and rooted in memory. Signature dishes include multi-grain bread with anchovy butter, tuna tartare with buffalo mozzarella and truffle, tempura shrimp and sweetbreads, lobster salad with fruit and lime-basil mayonnaise, and saffron risotto with red shrimp and burrata – a dish praised for its balance and perfectly suited to the summer context of La Terrazza.
Morroto works with a strongly seasonal approach: menus are kept short and change daily, depending on the catch of the day and the produce available from local suppliers. “I enjoy it more this way,” says the chef, underlining the playful spirit of his cuisine.
Through this vision, he brings out the essence of the Maremma, building meaningful connections between land and sea and crafting a cuisine of clarity, lightness, and territorial identity.
