Biography of Carlo Cracco

The deep pursuit of taste

Year of birth: 1965
Carlo Cracco was founded in 1965 in Vicenza. After obtaining a diploma at the Institute hotelier named after Pellegrino Artusi di Recoaro Terme, in the province of Vicenza, just 21 years old, in 1986, he began working in Milan with Gualtiero Marchesi, one of the most important chefs of Italy. It is the beginning of a turnaround professional that takes him to work later in Garlenda, in the province of Savona (at the restaurant "La Meridiana"), and Ghandi, in the province of Bergamo, in the trattoria "Da Gerbione". Then you move to France for three years, where at the "Hotel Paris" learns the secrets of transalpine cuisine, thanks to the help of Alain Ducasse; then, still in Paris, he worked at Senderens for Lucas Carton. Back in Italy, becoming chef at "Enoteca Pinchiorri," in Florence, earning three Michelin stars.
At this point, his old mentor Gualtiero Marchesi chose him to inaugurate the restaurant "L'albereta" di Erbusco, near Brescia: Carlo remains here for three years, before opening in Piobesi d'Alba, province of Cuneo, "Le Clivie": the local earned him a Michelin star. This experience lasts a few years, because the family decides to follow the invitation flagship received Cracco Stoppani (one of the most important families of Milan, owner of the most famous Deli in the shadow of the Madonnina, open since 1883) to open the restaurant "Cracco Peck", where Charles serves as Executive Chef. The Club shortly became one of the most frequented of the Milanese, and won important awards: two forks by Gambero Rosso ", a mark of 18.5 out of 20 from the Espresso Guide" and "two Michelin stars.
In 2011, then, Cracco becomes, along with two other renowned chefs like Joe Bastianich and Bruno Barbieri, one of three jurors of "Masterchef Italy", culinary reality series broadcast on Sky, also for 2012. Keen to impress the client with a kitchen which he calls brain and heart at the same time, Cracco is the author of several books including "The white truffle utopia" (written for Folini Publisher in 2002 for the series "Omnes artes"), "the squareness of the egg" (written for the same necklace in 2004), "Chaudhary. Flavors in motion "(written in 2006 with Alessandra Meldolesi for the series" great chefs "edited by Giunti) and Panettone for two voices" (written in 2010 with Davide Oldani for necklace "gluttony", also by Giunti Editore). Over the years, Cracco has created a cuisine that intends to constantly surprise first guest thanks to new creations, including through reinterpretation of classic dishes, which with a few seemingly trivial inventions completely change look: just think of the coleslaw, which buy elegance at the time it is caramelized, or egg yolk subjected to marinade , to eat in one bite, but assumes a challenging and very long preparation. Chaudhary, in short, sometimes gives rise to real scientific experiments, the basis of which, however, is the love of food, so that the search, however exasperated, not back away from the taste.
Article contributed by the team of collaborators.