CHEF LUCA MARCHINI AND HIS “PARKOUR” CUISINE
I approached the world of cuisine to enjoy the pleasure of good food, then I learned to cook so that I could rediscover and safeguard our traditions. Now it has become a way of sharing and of expressing myself.
I have always believed in experimenting, it’s the best way to improve!
During my years as a student, from high school up to the University of Economics, my passion grew, it became strong and tenacious, pushing me towards intense and enriching experiences, both in Italy and abroad, until the moment I felt ready to take the big step: getting a space of my very own.
I "venerate" food, I am fascinated by its different forms of expression, so much so that since 2003 up to today, my cuisine can be compared to that of a parkour performer, who firmly lands on his feet on all kinds of different surfaces.
Year after year my passion has led me to mature, progress and shape my culinary personality ever more distinctly.
I made my first big leap in 2003, with the opening of the Erba del Re Restaurant. Thereafter I continued with the Erba del Re Catering, the Amaltea Cooking School and the Trattoria Pomposa al Re gras.
And today, here we are, with another project that has become a reality: the Bottega Da Re.
What more can I say, except that this is what I have always wanted to do, this is my path, and this is what represents me best.
I AM LUCA MARCHINI, I AM A COOK AND A CRAFTSMAN, I CREATE FOR THE PALATE, I TAP INTO THE MIND, I RELY ON EXPERIENCE AND COMMUNICATE WITH THE HEART... AND IN EVERY JAR, AS IN ALL OTHER CULINARY EXPRESSIONS, I CONSERVE AN EXCEPTIONAL AND SIMPLE QUALITY.
PROCESSING AND PRODUCTION, THE TECHNIQUE THAT GUARANTEES QUALITY.
Creativity, technique and experience takes their place in the story after the selection of excellent raw material. Now the time has come for a delicate process, which requires time and great care to ensure the safety and verification of each step and for each type of product.