Il gambero rosso
Gambero Rosso restaurant arose from a homecoming, from the desire to create a future, the future of Giuseppe Sculli and Anna Maria, who had gone abroad to seek their fortune.
It was the end of the ‘70s, when the bet of the spouses comes alive under the name of Gambero Rosso in order to enhance their homeland. That concept became a reason for living of an entire family and today its history continues with the sons Riccardo e Francesco.
From the beginning the restaurant has based its culinary idea on strong connection between sea and fishing tradition. The new chapter, written by the two brothers, reinforces that concept and focus a carefully attention on the products of the territory, cooperating with local suppliers and making use of skill and research in favor of the raw material and not the opposite
Riccardo Sculli, today chef of Gambero Rosso, was born in Toronto in 1975. When Riccardo was child, he started from the bottom his work experience in the kitchen of his family restaurant. With the time Riccardo feels growing the passion for this job and the desire to know more about this world, so that he decided to enrol at the Boscolo Accademy of Chioggia. Today his aim is to be constantly involved in new daily experience of searching and comparison between the traditions and the great culinary heritage of Calabria. His strength and ability allowed him to stand out on the national culinary scene and then getting a coveted and excellent recognition such as Michelin star.