Chef Vittorio Carrozza, originally from Calabria but an adopted Milanese for more than 30 years, has cooking in his DNA. Growing up in a family of restaurateurs, he soon realized, while experimenting with first courses, that cooking was his innate passion, to be cultivated with commitment and dedication. The first glimpse of his talent manifested itself in the preparation of a risotto alla pescatora, perhaps what began his predilection for risotto. For Chef Vittorio, cooking is more than a profession, it is an intrinsic truth.

Defining cooking as "truth," the Chef wants every dish he creates to be an authentic expression, a testimony to his personal truth. That is why, in plating, each ingredient is a calculated element in the composition of a work of culinary art that speaks for itself and presents itself through flavors, textures and refined techniques.

Chef Vittorio's cooking is innovative and passionate, which he defines as a continuous search for perfection and truth, a daily challenge that stimulates his creativity and fuels his desire to perfect and make his dishes authentic and unique. His definition of cooking includes research and instinct: the pursuit of perfection through the careful selection of ingredients and the harmonious combination of tastes and textures, but also the instinct and intuition that only experience can provide.

An iconic example of his creativity is his famous Codfish Meatball, accompanied by a creamy Parmesan fondue, black truffle and a balsamic vinegar reduction. This dish, born by chance and fueled by intuition, evolved from a dough left over from a Ligurian recipe. The chef combined flavors from different regions (Liguria and Emilia Romagna), creating a marriage of textures and flavors, represented by the fragrance of the meatball and the bold flavors of the Parmesan fondue and truffle.