i. Biography
Nicola Portinari, chef of La Peca in Lonigo, Italy, was born in Vicenza in 1964. The work reads as an accumulation of place and method: a kitchen built at home, tested through travel, and brought back into focus. A month-long stage at Arzak in San Sebastián, Spain, in 2002 sits inside that pattern as a brief but useful expansion of range.
The Path
A stage at Arzak in San Sebastián, Spain (2002) placed Nicola Portinari inside a kitchen with a strong identity and a demanding rhythm. The period was short, but it sharpened the line of his work rather than interrupting it. La Peca, founded by Nicola Portinari in Lonigo, Italy (since 1987), remains the main frame for that work: a restaurant shaped over time, not by declaration.
The Work Today
At La Peca in Lonigo, the cooking is defined by creative and sustainable cuisine, with technique tied directly to use. Nicola Portinari says it plainly: "We use raw materials in their entirety to avoid waste, using jus and cooking stocks to get the best from the product." That approach puts yield, extraction, and restraint at the centre of the plate. Minestrone di Verdure shows that method in practice: each ingredient is cooked separately so its flavor stays distinct. Essenza di Baccalà with Mozzarella di Bufala, Babà al Pomodoro, and Liquorice Powder works from simple components, arranged through contrast and precision. The result is not complexity for its own sake, but controlled separation and recombination. Risotto primaverile brings in carletti pesto wafer and herbs picked on the hills, tying the dish to season and terrain. The preparation keeps the spring note clear without losing structure. Toasted onion with potato foam, mugwort oil, burnt onion powder, strawberry, and onion wafer stays close to one ingredient while pushing its texture and surface in several directions at once.
Signature
Nicola's signature dishes include Minestrone di Verdure, Risotto primaverile, and Cipolla tostata.
Acclaim
Nicola Portinari's honors include Michelin two-star recognition and Young Chef of the Year (1999).
Profile updated August 2026
FAQ
Asked of Nicola
Where did Nicola Portinari work before?
Earlier in their career, Nicola Portinari worked at Arzak.
What recognition has Nicola Portinari received?
Michelin two-star recognition.
