The Italian chef
The Italian chef
Vitantonio Lombardo was born in 1979 and started his appresticeship when he was 15. He trained with many important and renowned chefs: thanks to the experience gained with Paolo Teverini, Succi Silver, Gianfranco Vissani, Fabio Barbaglini and Davide Scabin, chef Vitantonio could improve his cooking techniques, his creativity and the correct use of raw materials. In January 2009 chef Vitantonio started working at Locanda Severino as head chef and in 2012 he became the owner of the restaurant. He focused on traditional recipe combined with modern techniques and seasonal ingredients. In 2011 Vitantonio was awarded with 2 “forks” by the popular guide Gambero Rosso, in 2012 he received 1 Michelin star and in 2013 1 chef’s hat by L’Espresso guide.
Cristoforo Trapani, 26 y.o., started his culinary experience in Italy. He completed an important apprenticeship in Rome at Ristorante la Pergola with chef Heinz Beck. He gained experience at Villa Crespi restaurant with chef Antonino Cannavacciuolo and later with chef Moreno Cedroni in Senigallia. He also trained with the ebullient chef Davide Scabin. Cristoforo is now working on the personal project of creating a gastronomic benchmark in Castellammare di Stabia, few kilometres from Naples, at Ristorante Piazzetta Milù. He was recently awarded as “Chef Emergente Sud”.
Christian Milone, born 1979, is executive chef at the Trattoria Zappatori. He attended the culinary institute in Pinerolo and he was shaped in the kitchen of Enrico Crippa, (Piazza Duomo di Alba). His cookery is strongly bound with the Piedmontese tradition, developed with creativity in the family restaurant. In the Gastronavicella (its laboratory for new recipes) Christian can experiment his creativity. In 2012, winner of the Birra Moretti Grand Cru Award, sponsored by Birra Moretti and Identità Golose. He is in the Jeunes Restaurateurs D’Europe group and was awarded asTop Chef di domani by the Touring Club Guide 2013.