i. Biography
Riccato’s work is defined by continuity: one kitchen, one dining room, one Friulian address where service sets the tempo and the house style is made visible through repetition. At Antica Trattoria da Miculan in Tricesimo, Italy, the craft is not presented as movement for its own sake. It is built through the daily discipline of cooking, tasting, adjusting, and sending food out again, with Riccato’s name tied to that rhythm as proof of who holds the line in the room.
The Climb
Today, Riccato is chef of Antica Trattoria da Miculan. The result is a career measured by stewardship: a professional identity shaped by remaining close to one address and one kitchen language, where authority comes from consistency and from the accumulated knowledge of service after service.
Today
He serves as chef at Antica Trattoria da Miculan. The significance of that post is its clarity: the cooking is anchored to Tricesimo, Italy, and to a house that gives the work a fixed frame. Riccato’s position there keeps the focus on place, on repetition, and on the practical demands of a kitchen that is known by name. His reputation is built in that setting, where the room, the menu, and the pace of service all reinforce each other.
Recognition
The awards attached to Riccato point to a chef whose work has been read as both faithful and adaptable. Eccellenza 2014 (2014) marks one point of recognition in the record. So does the title for the ability to innovate without changing tradition, which names the central tension in his cooking without softening it: how to make something current while keeping its inherited structure intact. Read together, these honors place Riccato within a practice that values refinement inside tradition, not around it.
Profile updated July 2026
FAQ
Asked of Riccato
What is Riccato's current role?
As of 2026, Riccato is chef.
What recognition has Riccato received?
Eccellenza 2014 (2014).
