Davide Porcaccio

The Climb

Today, Davide Porcaccio is chef of Dōma. It is a role that suits a cook drawn to precision, rhythm, and the quiet authority of ingredients treated with care. The sentence is spare, but the image it suggests is vivid: a kitchen where timing matters, where texture and temperature are handled with the kind of exactness that turns a plate into a final, polished gesture.

Today

At Dōma, Porcaccio’s cooking reads as composed rather than cluttered, confident in the way it lets a few strong elements speak clearly. His style favors the elegance of restraint — the sort of cooking that feels considered from first glance to final bite, with each detail arranged to sharpen the whole.

Signature

Davide's signature dishes include Tagliolini al Tartufo Nero, Sea salt–crusted Branzino served table side, and house-made Pistachio Gelato. Together, they sketch a culinary language rooted in contrast and polish: the perfume and depth of Tagliolini al Tartufo Nero; the theatrical, still-unfussy drama of Sea salt–crusted Branzino served table side; and the cool, creamy finish of house-made Pistachio Gelato. Each dish suggests a kitchen attentive not only to flavor, but to atmosphere — to the moment a plate arrives, the way aroma rises, the way a room seems to lean in.

In Their Words “The pasta shapes and sauces developed in each area tell the story of that region’s culture, lifestyle and resources.” “It’s more than food — it’s a part of daily life, family and national pride.” Porcaccio’s words point to a deep respect for the narrative power of cuisine. In his view, pasta is never merely a format or a vehicle; it is a record of place, a map of local habits and conditions, a living expression of how communities have cooked, shared, and sustained themselves over time. The idea gives his cooking a wider frame: one in which a dish can carry memory as naturally as it carries sauce.