FILIPPO
CAMMARATA

I am a Bergamo-born Sicilian, brought up in Caprino Bergamasco, a small provincial town. I have always cooked, ever since my grandfather taught me how to dress pani cunzatu.

I cut my teeth at the San Pellegrino hotel and catering academy, to then gain experience in Mediterranean tuna fisheries and olive oil mills.

I began working in Bergamo and since I started my career in the restaurant Cece e Simo, eighteen years ago, I have never stopped.
I grew up in the kitchen, trying to find my own form of expression.
I have had the opportunity to work in the kitchens of great chefs, from Niko Romito to Massimo Bottura, observing, learning and drawing inspiration, adding aspects here and there to a journey that, in the end, has always been intimate, personal and challenging.
Romito taught me sensitivity and depth. Bottura gave me tenacity and the ability to work in a team. I was at the Osteria Francescana when it was considered the best restaurant in the world… and the whole world was there.

I have always cooked, ever since my grandfather taught me how to dress pani cunzatu.

I have understood that vegetables are an essential ingredient in my recipes, throughout the seasons. They are the cornerstone for the construction of the overall flavour.
I have understood that there is too much tradition and not enough innovation, but neither can be ignored if you want to express yourself. Creating cuisine nowadays, now that it is such a popular subject, requires effort and, at times, even courage, but stubbornness and audacity have always been characteristics of mine.