Enrico and Roberto Cerea
Enrico Cerea
The eldest of five children, Enrico, known as Chicco, was born and raised in the kitchens of the first Da Vittorio restaurant in Bergamo. It was under the expert guidance of his father, Vittorio, and his mother, Bruna, that he discovered the passion for cooking that still drives him today. After these foundational steps, he gained experience in some of the most renowned restaurants in the world: in France, with Jacques Cagna in Paris and Roger Vergé on the French Riviera; in Monaco, with the legendary Heinz Winkler; in Spain, at the iconic El Bulli in Roses; and in New York, with Jean-Georges Vongerichten and Sirio Maccioni. Working alongside these great chefs allowed him to refine his own taste and aesthetic sense, which later evolved, thanks also to the collaboration with his brother Roberto, into the unique and distinctive culinary style that today defines the three Michelin-starred restaurant Da Vittorio, a pinnacle of fine dining since 2010. The search for the finest local seasonal ingredients and the contemporary reinterpretation of Italy’s rich gastronomic tradition.
Roberto Cerea
His destiny was to become a chef, a destiny he loves, one that makes him feel good, in the right place. Roberto, known to everyone as Bobo, grew up alongside his brothers in the Da Vittorio restaurant in Bergamo. First courses were his passion, a love that has stayed with him throughout the years. Bobo has a fondness for bold, full-bodied flavors, particularly those found in risotto. Dad Vittorio immediately recognized his talent and paired him with Vittorio Bendotti, another of his great mentors. Experiences in France and around the world followed, helping him refine the technique and flair that today define Bobo’s cooking style. Like Chicco, Bobo is also an executive chef. He explains that the creation of recipes always starts with intuition, an inspiration that evolves into a first draft. However, the final dish takes shape more gradually. We consult, taste several times, analyze the flaws, disharmonies, and imbalances, and then decide what should be excluded, added, or improved. A new dish comes to life only through teamwork. Together with his brother Chicco, he has developed a unique and recognizable culinary style, which led to the Da Vittorio restaurant being awarded the prestigious third Michelin star in 2010.
Portofino Risotto:
Creamed with gentle pesto, shrimp
and Piennolo del Vesuvio tomato emulsion.
Ingredients
RISOTTO
- 240 g Carnaroli Gran Riserva rice
- 2 L vegetable broth
- 1 tablespoon chopped onion
- 40 g butter
- Extra virgin olive oil, to taste
- 8 king prawns
- 100 g shallots
- 200 g Piennolo del Vesuvio tomatoes
- Dill, to taste
- Salmon roe, to taste
PESTO
- 100 g basil
- 20 g Parmigiano Reggiano
- 40 g extra virgin olive oil
- 15 g pine nuts
- Salt and pepper, to taste
Preparation
PESTO
Combine and chop all the pesto ingredients (basil, Parmigiano Reggiano, olive oil, pine nuts, salt, and pepper). Blend until smooth and homogeneous.
BISQUE
Brown the julienned shallot in a saucepan, then add the shrimp heads and toast them. Deglaze with brandy, then add the dill and Piennolo del Vesuvio tomatoes. Cover everything with ice and reduce the mixture by half, skimming off any fat. Strain and whip the bisque with cold butter.
RISOTTO
Brown the chopped onion in a saucepan with a drizzle of olive oil, then add the rice and begin to toast it. Deglaze with white wine and allow it to evaporate. Continue cooking the rice with the vegetable broth, adjusting with salt and pepper as needed. Once cooked, stir in the pesto and butter.
PRESENTAZIONE
Serve the risotto, arranging the chopped prawns randomly on top. Season with olive oil, lemon, salmon roe, and the bisque.
