The son of a chef, Riccardo Zanni started working very early on in his family’s restaurants, where he trained as a chef, eagerly learning all the secrets to the trade.
His inquisitiveness and passion led him to travel and get an all-round cooking education, learning many different and innovative techniques and bringing home with him a wealth of experience that contributed to form his own idea of cooking. Between trips, he would manage the family restaurants while completing various internships, including one at the “Vissani” restaurant in Baschi (Orvieto).
He teaches at Cordon Bleu, Florence; Coquis-Ateneo della Cucina Italiana, Rome; and Gambero Rosso, Rome.
Take a dip into his world and ours, accompanied by a glass of good wine!