Enrico Bartolini. Classico contemporaneo

Chef Enrico Bartolini tells the story of his journey to excellence firsthand

“Experience is a fundamental part of the journey. Having tasted, studied, created, mistaken and corrected makes our culture. But it is what I taste that fuels my curiosity.” It is precisely curiosity, great talent, creativity and tireless daily work that are the ingredients behind the art of Enrico Bartolini, the youngest of the multi-starred chefs on the Italian scene. This volume tells its story through the key that emerges from its own cuisine: ‘contemporary classicism.’

In his dishes, in fact, tradition blends with innovation, research and relentless experimentation, resulting in new flavors that are at the same time loaded with memories and have a strong emotional impact. In the second part of the book, thirty recipes bring the general public closer to Bartolini’s culinary art, involving them within a unique gastronomic experience; from the first creations cooked at the dawn of his career, to those of the “latest generation” such as the famous Risotto with red turnips and gorgonzola sauce, the Chef’s icon dish.

The book is dedicated to all readers who love, yes, great cuisine, but also success stories and collectible books, thanks to its elegant format and Giò Martorana’s artistic photographs.

Edited by.

Enrico Bartolini – born in 1979, is the only chef in the history of the Michelin Guide to have won four stars at once, two of them at the restaurant that bears his name inside Mudec – Museum of Cultures in Milan. Bartolini leads five restaurants in Italy, two of which (Casual in Bergamo’s Città Alta and Trattoria Enrico Bartolini in Maremma) were awarded Michelin stars within months of opening. In 2016 he also landed in the Serenessima, where he opened Glam, in the splendid Venart Palace overlooking the Grand Canal; in 2017 he opened Cinque, a restaurant inside FICO, EatalyWorld’s ambitious project in Bologna, which will see the chef collaborate with the prestigious restaurant association “Le Soste.” In Hong Kong, in the heart of Central, he launched Spiga, his first overseas restaurant.