White truffle utopia

The squaring of the egg

Omnes artes

Claudio Papola

Reviews

Carlo Cracco

Born in Vicenza in 1965, Carlo Cracco starts his professional training at the restaurant Gualtiero Marchesi in Milan.
1988 he works at the restaurant "La Meridiana of the Relais & Chateaux chain " at Garlenda (SV).
Since 1989 he has been drawing significantly on the heritage of the French gastronomic temples of Ducasse in Montecarlo and Senderens in Paris.
1992 he comes back to Italy and becomes chef at the Enoteca Pinchiorri in Florence.
1993 he collaborates again with Gualtiero Marchesi who opens his new restaurant Albereta at Erbusco (Bs).
1996 Carlo Cracco opens "Le Clivie" at Piobesi d'Alba (Cuneo).
2000 he is invited by Peck to come back to Milan to open the new Cracco-Peck restaurant.