Errico Recanati

The Path

At Andreina in Loreto, the family restaurant marks the starting point in Errico Recanati’s work, and the house style has grown from that fixed address into a language built on flame, smoke, charcoal, grill, and spit. In this kind of cooking, the fire is not an accent; it is the method, the structure, and the means by which the food is shaped. Early experience as an intern at Gianfranco Vissani's restaurant, followed by the move into the role of head chef at Andreina in Loreto, Ancona, Italy from 1997, set the terms of that discipline. The line runs back to the same kitchen, but it does so by way of control, repetition, and a tighter command of heat. Andreina remains the working center of Errico Recanati’s practice. That continuity matters in fire-led cuisine, where memory, technique, and timing are repeatedly tested against embers and smoke.

The Work Today

At Andreina in Loreto, Recanati’s cooking is built on fire-cooking, charcoal, grill, and spit, with fire and smoke used to slow cook, smoke, and spit-roast dishes. The pace is deliberate, with heat used to build texture, deepen color, and concentrate flavor rather than cover it. The cuisine is framed as a balance of surprising emotions, where nothing is discarded and everything is interpreted. That approach keeps the work grounded in ingredient logic while leaving room for heat to change the terms of the dish. The result is a style that relies on restraint in the handling and force in the finish. “Embers and fire are natural elements that represent life, freedom, and a source of inspiration for my recipes.” In Recanati’s own terms, that places the technique at the center: flame is not presentation, but the working principle that links Andreina’s identity to the way the plates are built.

Signature

Errico's signature dishes include Grilled Gnocchi, Verdure grigliate, La Lattuga bruciata, and Il Finocchio e la cenere. The common thread is clear: ingredient-led cooking, heat applied with intent, and smoke used to shift familiar produce into a different register without losing its outline.

In Their Words “Today we will talk about my idea of grilled vegetables and we will try to understand new solutions with techniques, ways and combinations to value them.”

Acclaim

Errico Recanati has received Michelin Guide — Michelin star (2013). Errico's honors include Michelin star (2013).