by Stefania Buscaglia
Over half a century of history for one of the most renowned three Michelin star Italian restaurants in the world. A family saga and a virtuous example of entrepreneurship, emblem of a Made in Italy of absolute quality
In Italy there are only eleven three-star Michelin restaurants. And among these, there is one that for over half a century, has carried on with honor a family tradition that with care and dedication has been able to keep its reputation high, innovating with elegance and offering refined cuisine that is never predictable and in continuous evolution. It is the Da Vittorio restaurant of the Cerea family. A restaurant that needs no introduction and that over time, has collected unparalleled numbers and awards: first Michelin star won in 1978, until reaching the third in 2010. Tre Forchette Gambero Rosso, Tre Cappelli de L’Espresso, the inevitable its presence in all the main world guides: from Taste the World, to Les Grandes Tables du Monde; from Relais & Châteaux to the French La Liste. A story that began in January 1966 when Vittorio Cerea and his wife Bruna decided, in a mixture of conviction and fear, to open their own restaurant in one of the main streets of Bergamo. An initially modest place with few seats, but with an evident innovative mission for the city: that of bringing and serving sea fish to the table, a subject still unknown in the Orobic capital, and paradoxically introduced and proposed by a young restaurateur who had took the first steps of his career in a butcher’s shop.