Rossella Cerea is the daughter of Vittorio and Bruna founders of the three-Michelin-star restaurant Da Vittorio who passed on the art of hospitality to her While her brothers Enrico and Roberto dedicated themselves to cooking she decided to follow a complementary path carefully studying every detail of service When she moved to the Dimora Da Vittorio in Brusaporto she also took over the management of the rooms working hard to offer a luxury experience that combines elegance and intimacy Her attention to quality is also reflected in the famous cheese cart which she personally curates and guides guests through the tasting she is responsible for the selection of Da Vittorio's signature gift boxes and gift wrapping including the internationally renowned Christmas baskets Her passion and dedication to excellence help maintain the restaurant's reputation Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy On the other hand, the team that has been chasing the final play-offs all season long is Villa Valle, which currently occupies the fifth position, the last one that allows for the playoffs, with a four-point advantage over Mestre. Sgrò's team will receive the visit of a tough rival like Luparense, but can find the strength and conviction to win the victory that could decisively bring the post-season play-offs closer. Sign up for our daily Newsletter and stay up to date with all the latest news You are receiving this pop-up because this is the first time you are visiting our site You are using software which is blocking our advertisements (adblocker) we are relying on revenues from our banners So please disable your adblocker and reload the page to continue using this site.Thanks have partnered with Italian vertical farm company Planet Farms to grow indoors and experiment with vegetables in their restaurant the company is preparing 'to conquer the rest of Europe' The Cerea brothers are chefs of the famous Da Vittorio restaurant in Brusaporto (province of Bergamo) the two chefs had launched a solidarity initiative: running a cafeteria at the Alpini Hospital in Bergamo founder and co-CEO with Daniele Benatoff of Planet Farms once decided to donate their salads and basil to the restaurant Chicco Cerea was so surprised by the quality that he asked where it was grown "When they told me they grew it in Cinisello Balsamo I didn't believe it and wanted to see for myself," he recalls Since that day Planet Farms and Da Vittorio have not stopped working and experimenting together.  Collaboration with star chefsThe farm display was presented on 11 October which is located inside the restaurant "We started with growing different types of basil: limoncello basil with Planet Farm's agronomist who works here we do a lot of testing and experimentation," the chefs recount We have made an important investment that allows Chicco and Bobo Cerea to experiment with new flavors and to have zero-kilometer products and for us to have their valuable opinion It was an investment of about one million euros for a plant equipped with technology and automation: at night a robot goes to collect data to understand if everything is working as it should Click here to view the inauguration of the farm (in Italian) Source: Tecnologia Innovazione Scienza FreshPublishers © 2005-2025 VerticalFarmDaily.com which is a summer football school that addresses children aged 6 to 14 It's a unique occasion to try out the training methods of the Nerazzurri's Academy together with Atalanta's youth teams' coaches 2.350 children have already chosen Atalanta Football Camp but registration for the camps that are still to kick off is open. You can only register online on the website www.atalantacamp.it where you can also find all the useful information regarding available locations and dates 12 camps took place in 11 different locations this first week One of the special offers is the camp located at the Centro Bortolotti in Zingonia that gives you the opportunity to train on the pitches of the Nerazzurri's Academy both at the traditional camp and the one that is dedicated to women's football Atalanta Football Camps have kicked off not only in Zingonia but also in other locations in the Province of Bergamo in particular in Antegnate (participants from U.S Seriate (participants from Aurora Seriate) and Villa d'Adda (participants from U.S The First Lombardy camps that were held outside the province of Bergamo kicked off as well It was the turn of Bussero this week (participants from Atletico Bussero) as well as Milan (participants from Scarioni) Rovellasca (participants from Rovellasca) and Siziano (participants from Siziano Lanterna) There are also Atalanta Football Camp outside Lombardy such as the one that took place in Parma (participants from Unione Polisportiva Virtus) this week The activities will continue in other locations next week including the camp which is dedicated to the goalkeepers and which is to take place at the Centro Bortolotti in Zingonia Please upgrade your browser to improve your experience Uliassi is the newest restaurant to receive the three-star accolade The MICHELIN Guide Italy 2019 launched today, featuring a whopping 367 starred restaurants, confirming Italy as the second richest individual guide selection in the world.Catia and Mauro Uliassi’s eponymous restaurant in Senigallia on Italy’s East Coast is the newest three-starred restaurant for the country Technique and technology with a tradition in constant movement coexist within the kitchen and this is fueled by the brothers’ travels and their coastal surroundings.“It is a place full of energy which is exceptionally beautiful,” says Sergio Lovrinovich “Diners are always presented with a memorable experience and unique cuisine that is well worth making the special journey for Enrico Bartolini also adds a new star to his collection at the Locanda del Sant’Uffizio Enrico Bartolini with chef Gabriele Boffa in Cioccaro di Penango.In the south of Italy there is the return of Basilicata in Matera at restaurant Vitantonio Lombardo and a new star in Calabria at chef “Nino” Rossi’s Quafiz.And in the islands Heinz Beck achieved a star with chef Giovanni Solofra at St while Italo Bassi regains a star at the ConFusion Lounge in Arzachena Sardinia.The MICHELIN Guide Italy 2019 also includes 257 Bib Gourmand eateries.Congratulations to all restaurants View the newly-starred restaurants below.  The Mexican capital takes center stage alongside the culinary world's top talents The Golden State's capital welcomes the culinary world's top talents Six states join the illustrious selection with the region's signature flair and flavors Explore the just-revealed full list of 654 MICHELIN-Star restaurants in France 2025 The 68 new Stars for the 2025 edition appear in red these splurge-worthy hotels have the design and prestige to rival even that most historic of city landmarks The first hotel on this list is just 20 minutes from Florence From vineyards to infinity pools and farm-to-table restaurants every one of these 14 Tuscan classics is within two hours of the city Whether it’s your first time in a fine dining restaurant or your fiftieth these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way explore some of its best MICHELIN Guide dining spots and uncover its hidden gems From exquisite cuisine to artisan treasures get to know the Tuscan city like a local with our handy guide for a curated taste of Florence’s finest A hub of cultures that look to the sea and the land Croatia is a place where tradition (including the culinary tradition) is still very much alive Find Tuscan tranquility in a Florentine hotel: no more than 30-minutes from the Duomo As you stroll down the long tree-lined avenue leading to the Baroque Novo Celje palace you know that the dining experience awaiting you will be very special indeed Explore the just-revealed full list of MICHELIN-Star restaurants in Paris 2025 Chef Martin Gimenez Castro has found his new home and career much further north where he treats his guests to the finest seafood produce The MICHELIN Guide unveils its 2025 Jiangsu Province selection in Nanjing a historic yet modern culinary powerhouse along the Yangtze River With its unique character and dreamy appeal Venice and its highly Instagrammable landmarks are usually high on any traveler's checklist we step away from its main thoroughfares to take a look at its less-explored districts and its most peaceful places to stay The fourth edition of the Serbia Michelin Guide has been published with good news for the country – a new Michelin star for two restaurants among the 23 listed in the world’s most famous “red” guide Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels The MICHELIN Guide Italy 2019 launched today, featuring a whopping 367 starred restaurants, confirming Italy as the second richest individual guide selection in the world.Catia and Mauro Uliassi\u2019s eponymous restaurant in Senigallia on Italy\u2019s East Coast is the newest three-starred restaurant for the country and this is fueled by the brothers\u2019 travels and their coastal surroundings.\u201cIt is a place full of energy which is exceptionally beautiful,\u201d says Sergio Lovrinovich \u201cDiners are always presented with a memorable experience and unique cuisine as the three Michelin stars signify.\u201d Enrico Bartolini also adds a new star to his collection at the Locanda del Sant\u2019Uffizio Enrico Bartolini with chef Gabriele Boffa in Cioccaro di Penango.In the south of Italy and a new star in Calabria at chef \u201cNino\u201d Rossi\u2019s Quafiz.And in the islands Cerea was born in Bergamo in 1964 and grew up surrounded by the wonders of cooking and gastronomy in the family restaurant "Da Vittorio," founded by his father in 1966 The restaurant earned its first MICHELIN Star in 1978 but it wasn't until 1996 that it received its second star After spending five years at a language high school doing homework hastily to experiment in the kitchen aware that staying at home would limit his knowledge and experience as a future chef he worked with Jacques Cagna and Roger Vergé before definitively returning home – as he would come back to impart new knowledge learned to the brigade between jobs around the world – he went to the Costa Brava to work with Ferran Adrià and to New York with Jean George Vongerichten and Sirio Maccioni Now part of the Relais & Chateaux circuit in 2005 "Da Vittorio" was moved from the center of Bergamo to its current location in Brusaporto and in 2010 the restaurant finally achieved its third MICHELIN Star in addition to the Platinum King of Catering award.But the five siblings they launched "Da Vittorio Shanghai"; now both restaurants hold Two MICHELIN Stars each.During the pandemic the Cerea family actively participated in the construction and organization of the field hospital erected in the Bergamo Fair area and collaborated in fundraising for donations to intensive care units in hospitals in Bergamo and Rome Foodservice Equipment Journal Sketch in London has been crowned as the most beautiful Michelin restaurant in the world The Luxury Travel Book analysis of social media data from 100 Michelin-starred restaurants across the world identified the most visually appealing dining destinations It also highlighted the best global cities for fine dining experiences.  Over 1.5 million Google searches for ‘fine dining’ were made in the past month alone Sketch in London is renowned for its artistic avant-garde interiors that elevate the dining experience to an immersive art gallery.  With 95,100 Instagram posts under the hashtag #SketchLondon its design and bold aesthetic continue to captivate visitors from around the globe Eleven Madison Park in New York is celebrated for its refined and sophisticated atmosphere.  With 46,300 Instagram posts highlighting its timeless elegance the three Michelin-starred restaurant combines impeccable service with a sleek Another UK spot completes the ranking at tenth place Dinner by Heston is celebrated for its innovative approach to historic British cuisine and elegant design.  With 23,500 Instagram posts under the hashtag #DinnerbyHeston the restaurant combines theatrical presentation with a contemporary setting London ranks fourth globally for fine dining home to 78 Michelin-starred restaurants with 103 stars.  With 82% of its 658 fine dining establishments highly rated Lyles in London is also the second most in-demand Michelin-starred restaurant in the world and website in this browser for the next time I comment The Cerea family has been bringing the sea to Bergamo for more than 50 years: an idea at the time visionary on which they have built knowledge and success implanting a spin-off of Da Vittorio at the sea a region where they have always spent their vacations in the family home in the little square teeming with tourists where the latest talent from the Bergamo nursery officiates: Davide Galbiati Galbiati chose cooking because of the enthusiasm of family Sundays when his grandfather cooked a slew of shared appetizers Then the hotelier school in Ponte di Legno then from age 16 to 18 his first major experience in Paris at the trattoria Bocconi followed by another of his restaurants in London It was the Lombard chef himself who sent him to Robuchon's Atelier in Saint Germain a good 7 years in Australia with Neil Perry "It was for the covid that I returned to Italy and met the Cerea family; after a move to Brusaporto they asked me in 2022 to take over the Portofino restaurant which had been started by Paolo Rota in June 2021." Perry passed on to him the mastery of the grill and Bombana the contaminations between cuisines subjected to processing that is never exaggerated in a more informal environment marked by sharing with the intention of promoting as much as possible the product of the territory in which case we make up for it with other national materials." especially the amazing shellfish from the Santa Margherita pits "But here we serve ourselves from local fishmongers in the morning they tell us what they have and we baste a special or supplement the menu." Not to be outdone are the vegetables Pra basil or herbs from the Portofino promontory the dialogue is constant: we consult almost every day about the progress of the menu we try the dishes all together." The cellar itself passes through the lens of Fabrizio Sartorato In Portofino it is followed by Walter Tartaglia A few dishes echo the parent company: for example whether it is risotto with mortar pesto and shellfish mix like the wind that blows from the land to the sea The Antipasto Portofino in its generous conviviality fully represents the restaurant seafood or vegetable: steamed langoustine with candied lemon tuna spaghetti with bagna cauda and Monterosso anchovies (signature of the house) tomato with stracciatella and marinated anchovy Delicious then is the linguina alle vongole with cream of trombetta zucchini and caviar designed to vary the classic Italian pasta dish with a territorial twist But around the tables also goes the mortar for the pesto of the trofie excellent thanks to the calibration of Pra basil The same pesto is whisked in a risotto finished with tomato emulsion It is an important main course the grilled tuna belly "veined" by the katsuobushi-infused bottom prepared like a classic steak and served with the ritual toppings: polenta bitter preboggion composed of sautéed promontory herbs Very fresh desserts by pastry chef Giorgia Compagnoni modeled after the fruit at the end of the meal with its first fruits and varieties of the day in different elaborations plus a very natural herb sorbet that recreates the defatiguing feeling of a fruit salad Da V Marec/o Hotel Splendido Mare A Belmond Hotel PortofinoMartiri dell'Olivetta Square - PortofinoPhone: +39 0185 267 8531Reservations.davmare@belmond.comWebsite he worked at the Morelli restaurant in Seregno where he began to develop his technical skills and creativity moving first to Monza and then to Brusaporto as a pastry chef at the Da Vittorio restaurant he had the opportunity to further refine his skills learning the importance of precision and innovation in pastry A decisive moment in his career came when he met Jordi Roca he was called to Girona to work at the renowned El Celler de Can Roca initially as a pastry chef and later in the bakery he improved his technical skills and developed a deep passion for pastry arts He opened up a world of flavor details and a different philosophy of plated desserts," Villa recounts Luca Villa arrived at Imàgo in 2023 after a brief stint in Piedmont at Antica Corona Reale His friendship with Chef Antonini was crucial for his arrival at Imàgo as the Wirth family invested in Antonini's vision of having a dedicated high-level pastry department "Pastry remains the most challenging aspect of a kitchen where few invest in both materials and people without realizing that dessert is a crucial part of a restaurant's menu," explains Antonini Although Villa may appear shy and reserved where dessert must be a complete experience "There must always be a philosophy and thought behind a dessert An example of his creativity is the dessert "Peach and Amaretto," a classic from Piedmont transformed into a fake peach filled with different textures with panna cotta and amaretto ice cream at the base classic Italian cuisine into fine dining dishes where the centrality of the ingredient emerges including the title of Best Young Pastry Chef from Identità Golose and being listed among the 16 Italian Pastry Chefs in the Gambero Rosso Guide