CHEF LUCA MARCHINI AND HIS “PARKOUR” CUISINE

Originally from Tuscany, I grew up in Modena. I have made of Emilian culture and experimentation a lifestyle and my path in Cuisine. A path that has been constantly evolving for over 20 years, it began in 2003 with the opening of L’Erba del Re Restaurant, which received a Michelin star in 2008.

I approached cuisine as a young boy, to enjoy the pleasure of good food. From my family I learned the essential techniques and recipes to preserve our traditions. Now, it is my whole world, the way I express myself and share my emotions.

I dedicate myself to the rediscovery of Emilian traditions, to the revisitation of Italian gastronomy and to the development of new food concepts based on balance, respect for raw materials, valorisation of personal expression and selection of processing techniques.

Experimentation in my belief, has always been a way to improve! I have a sort of “veneration” for cuisine in its various ramifications. I could metaphorically compare my professional path to that of a “parkour” performer, who lands firmly on different surfaces.

Today, in fact, the LM Group’s cuisine concepts are six. After the first big leap in 2003 with the opening of L’Erba del Re Restaurant, I continued to offer my cuisine through Catering L’Erba del Re, Amaltea cooking School, Trattoria Pomposa al Re Gras, Bottega DA RE and Pizzeria Tre in Pomposa.

What can I say, except that this is what I have always wanted to do, this is my path, this is what represents me the best.

Originally from Tuscany, I grew up in Modena. I have made of Emilian culture and experimentation a lifestyle and my path in Cuisine. A path that has been constantly evolving for over 20 years, it began in 2003 with the opening of L’Erba del Re Restaurant, which received a Michelin star in 2008.

I approached cuisine as a young boy, to enjoy the pleasure of good food. From my family I learned the essential techniques and recipes to preserve our traditions. Now, it is my whole world, the way I express myself and share my emotions.

I dedicate myself to the rediscovery of Emilian traditions, to the revisitation of Italian gastronomy and to the development of new food concepts based on balance, respect for raw materials, valorisation of personal expression and selection of processing techniques.

Experimentation in my belief, has always been a way to improve! I have a sort of “veneration” for cuisine in its various ramifications. I could metaphorically compare my professional path to that of a “parkour” performer, who lands firmly on different surfaces.

Today, in fact, the LM Group’s cuisine concepts are six. After the first big leap in 2003 with the opening of L’Erba del Re Restaurant, I continued to offer my cuisine through Catering L’Erba del Re, Amaltea cooking School, Trattoria Pomposa al Re Gras, Bottega DA RE and Pizzeria Tre in Pomposa.

What can I say, except that this is what I have always wanted to do, this is my path, this is what represents me the best.

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