Discover the story of Lucia De Luca who, along with Valerio Serino, has revolutionized Italian cuisine in Copenhagen with the restaurant Tèrra, known for its commitment to sustainability and culinary innovation.
Biography
Originally from Rome, Lucia De Luca began her professional career in fields other than gastronomy, training in graphic and design. However, her path took a significant turn when she moved to Copenhagen in 2011 for a master's in landscape architecture.
It was this experience that helped her discover the potential of food as a tool to raise awareness about respect for nature. Subsequently, she convinced her partner, Valerio Serino, to join her in the Danish capital, where they first established Il Mattarello, an artisanal and organic pasta shop, before opening the restaurant Tèrra.
Tèrra stands out for its cuisine that weaves together sustainability, seasonality, and zero waste, with dishes that enhance humble ingredients and reclaim parts of food that are normally discarded. The cuisine, characterized by a minimal aesthetic but intense flavors, reflects their Italian roots while being deeply rooted in the principles of the new Nordic cuisine.
