Matteo Metullio

The Climb

Craft was formed early at the I.P.S.S.A.R. Hospitality institute in Falcade, where Matteo Metullio built the technical base that later carried into fine dining. That training fed into the exacting pace of high-end kitchens, including his role as chef at La Siriola, Hotel Ciasa Salares in Alta Badia (2013–2017). In a setting where control, timing, and finish have to hold on every pass, he developed a working language that was precise without becoming rigid. Since 2013, Matteo has also been chef of Harry's Piccolo, a parallel line of work that has given continuity to his development. Across both kitchens, the throughline is control: the ability to keep pressure, detail, and restraint in balance. His career reads less like a sequence of jumps than a steady accumulation of technique, confidence, and refinement.

Today

Today, Matteo Metullio’s cooking is read as Contemporary Mediterranean cuisine, shaped by a clear sense of proportion. He describes the method himself: "Tradition is always the starting point for my dishes and my touch is reflected in modern techniques." The phrase gets to the core of the work — respect for inherited structure, then measured adjustment through contemporary tools. That approach shows up in the way the cooking links memory to technique without overworking either side. Contemporary Mediterranean cuisine, in Matteo’s hands, is not a style pasted on top of the plate; it is a method of ordering flavor. Clarity, restraint, and disciplined construction do the heavy lifting.

Recognition

Recognition for Matteo Metullio arrived through the work done in two separate kitchens: First Michelin star for Harry's Piccolo (2018) and second Michelin star for La Siriola (2017). Those marks track a career built on consistency, timing, and repetition executed cleanly. They also point to the range of his practice, with both restaurants serving as sites where the same standard was repeatedly made visible.

In Their Words “Tradition is always the starting point for my dishes and my touch is reflected in modern techniques.” “Since I love tomatoes I have conceived my signature dish “Spaghettino freddo a KM 4925”.”

Signature

Even the naming signals a kitchen that treats specificity as part of the work, where a dish can carry place, context, and intent in its title alone. The signatures function as markers of the kitchens where his voice has been most clearly articulated.