Da Vittorio

The story of a talent. The talent of Vittorio Cerea who opened a restaurant in Bergamo with his wife, Bruna, in 1966. Bruna and Vittorio Cerea were young and in love, and shared the same passion for food when they opened Da Vittorio restaurant in Bergamo’s town centre. It was the year 1966 and at the time it was unusual to find fish on the menu anywhere, obscured by the huge popularity of meat. Fish dishes helped the restaurant grow in esteem but it was a huge risk at the time; a decision that went on to reap dividends thanks to daily supplies and the creation of exquisite dishes. Bergamo soon became an essential visit for lovers of haute cuisine and success also brought the first Michelin star (1978), which, matched by the wealth of accolades and glowing write ups by leading food critics from Italy and abroad, was doubled in 1996. In the second millennium, the dream of joining the ranks of the Best Restaurants in the World also became true. Firstly by becoming a "Relais Gourmand" (in the restaurants section) and then becoming part of the Relais&Chateaux and Les Grandes Tables du Monde circuits just a few months after moving to a gorgeous villa with accommodations at Brusaporto, nestling in the green Cantalupa hills. 2010 finally brought the highly sought-after, third Michelin star.

A passion that comes from afar. Since he was a child, Enrico Cerea’s true, private passion has always been confectionary. He has experimented freely with it, creating exciting recipes, and has always found stimulation in his personal, exacting commitment to patisserie, so that it has become a mainstay of his work, in which he both creates new trends and reinterprets the great classic desserts. Each day, the patisserie bakes wonderful specialties that accompany each taste-filled moment of the day, from breakfast through to dinner.

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