Lucia De Prai

Credits Brambilla-Serrani

Credits Brambilla-Serrani

«You can’t connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something — your gut, destiny, life, karma, whatever. This approach has never let me down, and it has made all the difference in my life». This beautiful woman born in 1990 makes the words of Steve Jobs her own. 

Lucia De Prai is Roman, elegant and slim. She approached cooking out of need (she was studying Law in London, and had to make ends meet) and pastry-making by chance. Lucia was predestined. Precise, direct, clear, never overexposed, a rare taste for beauty, partly innate, and partly thanks to her many and good teachers: Roy Caceres from Metamorfosi and Heinz Beck from La Pergola in Rome, then Paco Torreblanca at the International School of Pastry Arts, and Quique Dacosta who promoted her as head pastry-chef of his restaurant Dénia.

Lucia refined her skills, which became first craft, and then art. She stole whatever she could from her teachers, and then decided to return to Italy, to the best restaurant in Genoa, The Cook with Ivano Ricchebono. The experience didn’t last long but allowed Lucia to return to Italy where Italian critics notice her. So she immediately wins the award for the Best Pastry-Chef of the Year for the Guida Identità Golose 2019 (here is the motivation). Meanwhile her heart starts to beat for chef and business partner Marco Primiceri. Love makes you brave. So she leaves The Cookin search for a half savoury, half sweet future together.

Has participated in

IdentitĂ  Milano


by

Andrea Cuomo

Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years