Riccardo Scalvinoni

The Climb

At Il Colmetto, the butter service does more than open a meal: goats’ milk butter, served soft and fluffy with bread and focaccia, shows a kitchen built around texture, restraint, and the handling of ingredients without unnecessary handling. Riccardo Scalvinoni makes that method explicit in the room and on the plate. The aim is self-production where possible, and selection of raw materials from places that make sense where it is not. Riccardo Scalvinoni began in Italy as an intern at Osteria Povero Diavolo, where the work was shaped by service, prep, and observation. He later worked as chef at Osteria della Zia Gabri in Brescia, Italy. The path is straightforward, but it shows a clear shift toward a cooking style anchored in sourcing, technique, and a disciplined sense of purpose. Since 2020, Riccardo Scalvinoni has been chef at Il Colmetto. That role sits at the center of a kitchen that treats self-production and sourcing as working principles rather than decorative language. The point is precision, not excess, so the product can still read clearly once it reaches the table.

Today

At Il Colmetto, Riccardo Scalvinoni’s cooking stays close to process. The restaurant’s attention to product processing is part of the method: dishes are built to be considered and specific, with enough structure to hold interest without losing the ingredient underneath. The craft is present in the sequencing as much as the final plate. The goats’ milk butter says the most in the fewest moves. Soft, fluffy, and served with bread and focaccia, it relies on timing, texture, and temperature to land correctly. It functions as hospitality, but also as technique: a small service detail that reveals a kitchen calibrated to exactness.

Signature

Riccardo’s signature dishes include goats’ milk butter, Torta verde, Ferratella di grano saraceno e orto, La nostra Focaccia, and Passatella in brodo di ristoro. Taken together, they show a kitchen working across bread, broth, and produce with the same focus on clarity and composition. The range is distinct, but the throughline is consistent: each dish carries the mark of careful selection and deliberate construction.

In Their Words “Our goal at Il Colmetto is to make space for self-production and, where that is not possible, to select raw materials from places that make sense.” “Il Colmetto is a restaurant where we pay a lot of attention to product processing, with interesting and non-trivial dishes.”

Recognition

Riccardo Scalvinoni has received MICHELIN Guide | Macaron (2022).