iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

About Relais & Châteaux
Discover gourmet restaurant and luxury hotels all around the world.
Discover all our Chefs
Relais & Châteaux Chef

Enrico & Roberto Cerea

Relais & Châteaux Chef

Enrico & Roberto Cerea
Da Vittorio
Member Relais & Châteaux from 2002
Via Cantalupa 17
I-24060 Brusaporto
Italy

HOTEL

Da Vittorio

4 rooms: 400 EUR s.i.
6 suites: 450 EUR s.i.



RESTAURANT

Da Vittorio

Menus 70-260 EUR s.i. Carte 90-260 EUR s.i.

Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

Enrico: My parents instilled in me a love for gastronomy and taught me how to be serious, to be professional and how to truly love the profession.I learnt the trade in the family restaurant. Once I gained a qualification in languages, I started to work and dine in the finest restaurants in the world. That allowed me to master modern techniques.My main training was with Heinz Winkler in Munich, Sirio Maccioni in New York, Georges Blanc in Vonnas and Ferran Adria in Roses. Not to mention the family restaurant and then the opening of our Relais & Châteaux out in the country. This constant development has brought me great satisfaction and joy. Every day is a challenge and an opportunity to get better and better.Troisgros and Vergé as well as in a number of professional schools such as Richemont and Lenôtre has allowed me to acquire considerable professional knowhow. I am inquisitive and open to new experiences. My main objective is to please my guests. What you have to do is make sure that your guests enjoy themselves so that they will want to come back and repeat the experience. Because without guests there’s no restaurant.Since we finished our studies my brother and I have worked as a team. Our cuisine is based on fresh, top-quality produce prepared in a traditional fashion but drawing on the latest techniques.

Tell us about your star ingredient.

I have been eating mozzarella since my earliest childhood, for lunch, for dinner or as a snack. When I was a child, I used to put a little olive oil and black pepper on the pieces before gobbling them down.

 

How do you go about selecting your ingredients?

For the past ten years or so, we have been loyal to a producer in Monza Brianza. Their cheeses are made at night and delivered to us the next morning by plane.

 

What is your Chef’s secret to preparing your star ingredient?

There are thousands of ways to use mozzarella. It can go with vegetables like tomatoes, turnips or eggplant, or with focaccia or any type of bread. I’m especially fond of lobster linguine with mozzarella, basil and fresh tomatoes…

 

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges