Riccardo Sculli

The Climb

Boscolo Academy in Chioggia gave Riccardo Sculli the technical base for a career defined by control, consistency, and ambition. That training matters less as a romantic starting point than as a working foundation: a place where the habits of precision were set early, then carried forward into a cuisine that values clarity over noise. From there, the trajectory remained focused on making territory visible through the work.

Today

At Gambero Rosso in Marina di Gioiosa Ionica, Italy, the role of chef/owner gives Riccardo Sculli direct responsibility for both kitchen rhythm and restaurant identity. The cooking follows the surrounding landscape closely, with attention to the textures, aromas, and character of the territory. “There are very few secrets; the one is to go in search, passionately, for the raw materials of the territory and for telling all the aspects that surround us.” In that view, sourcing is not a preliminary task but the first move in the dish itself: an act of selection that turns the local environment into flavor.

Signature

Calabrian Sushi and Carpaccio di Aragosta e verdure show the range of Riccardo Sculli’s hand without leaving the ground of place. The pairing suggests a kitchen that can work with contemporary form while keeping its bearings in local identity. Precision is the common thread: the dishes read as composed, pointed, and careful in how they balance familiarity with refinement.

In Their Words “Our goal is to make a story enter a dish, a story that is that of our land.”

Recognition

Michelin Star marks the consistency of Riccardo Sculli’s work at Gambero Rosso. The award sits behind a practice that has stayed focused on place, discipline, and the translation of territory into the plate, with no need for excess language to make the case.