Riccardo Camanini

«Discreet. Erudite. Underappreciated. Three adjectives that perfectly suit Riccardo Camanini. And perhaps explain why of all the Marchesi Boys he’s the only one to be almost never under the spotlight», is what journalist Andrea Petrini wrote about him on our pages, when this guy cooked barricaded behind the silence of Villa Fiordaliso, «Still there’s something poetic in Camanini, in his wise respect for products, in his never conceited use of technique which, on top of sparkling, keeps a mysterious component in the dish. And what freshness, what neat flavours are to be found in his dishes».

This is an effective way of summing up the work of a top professional who reached greater visibility in 2015, when he calmly took office at Lido 84, with the peaceful waves of lake Garda outside (and a Michelin star immediately shining above). This arrival followed a journey that began over twenty years ago when he completed his studies as cook at Istituto Tecnico Alberghiero in Darfo Boario Terme (Brescia). «But my experience», he explained, always modestly, «began with the meeting of two masters who directed my journey in life».

Late Nineties, the 2 and a half years experience at Albereta in Erbusco: «With Gualtiero Marchesi I experimented a new way of cooking. A cooking that becomes art, an art that reinterprets time and space, catalysing material and spiritual elements, always starting from the ingredients». This was followed by an important experience at Le Manoir aux Quat Saison, 2 Michelin stars for Raimond Blanc, («I wanted to better research the rules of classic French cuisine) and a second «and more important period» at La Grande Cascade in Paris, spying chef Jean Louis, the armed branch of Alain Ducasse, at work.

From 24 to 40, as we said, the great experience as chef at Villa Fiordaliso («Here I learnt organisation and what it means to have direct responsibility of a kitchen team»), with short training periods in great European establishments: Lucas Carton (3 stars, chef Alain Senderens), Hélène Darroze (2 stars), Taillevent (3, with Michel Delburgo); Mugaritz in the Basque Country, 2 with Andoni), Hotel Vernet (2, Alain Solivares) and Potel et Chabot too, where he learnt the secrets of great banquet catering.