Il gambero rosso
The gastronomic vision of the modern Gambero Rosso, run by Riccardo and Francesco, explores lightness and balance, extrapolating cultural dictates from traditional cuisine and reworking them for innovative tasting opportunities.
The dishes proposed by chef Riccardo are his way of restoring dignity to a unique and beautiful land, revealing its purest essence, far from the stereotypes, recovering the meaning and values of its heritage in simple yet surprising combinations.
This is a story of Calabria that turns into an unexpected experience.
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.