I’m a Chef from Pordenone in Italy.

I made a culinary high school and after the diploma I decided to go in London to learn from the best chef.

I made an experience for 3 months in private house in cote d’azure for a billionaire family.

Been to Noma te best restaurant in the world for an internship.

I was in charge of a Selma restaurant in Copenhagen with a big gourmand for the Michelin.

For me, cooking is...

Passion, minimal and finesse.

I learned to cook at...

Noma Alain Ducasse at Dochester Club Gascon Selma Bauer Hotel

A cooking secret...

The best product source from people taking care about it

My menus

Vegetarian Twist

STARTER

Choose 1 dish

Fresh sourdough bread • Whipped lemon–dill butter • Garda DOP olive oil & smoked salt • Winter pickles (pumpkin, cauliflower, red onion) done in Nordic style

Roasted Delica Pumpkin, Stracciatella & Herbs • Slow-roasted Delica pumpkin • Stracciatella cheese, pine oil • Toasted seeds, fresh dill, lemon zest

Charred Treviso Radicchio & Citrus • Lightly flamed Treviso radicchio • Oranges, pomegranate, toasted walnuts • Honey, Nordic mustard & apple-cider dressing

FIRST COURSE

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Garganelli with Radicchio, Gorgonzola & Toasted Hazelnuts Comforting, wintery, creamy, deeply Venetian • Garganelli or caserecce • Gorgonzola dolce cream • Softly wilted Treviso radicchio • Toasted Piedmont hazelnuts

Fusilli pasta with blackcurrant cream, pecorino and Madagascar pepper

Risotto alla barbabietola, fonduta di formaggio d'Alpago e erbette (foraged)

MAIN COURSE

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Grilled artichoke, pesto and Parmesan foam

Celeriac, cep, pistacchio and ume kosho

DESSERT

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Home made tiramisu

Tarte Tatin, sabayon, tonka bean

Land escape menu

STARTER

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Tartare of Chianina beef, preserved chanterelle, fresh cep, beet

Veal carpaccio, Parmesan, rocket mayo, pickled onion

Texture of different carrots, cocoa, Parmesan miso

FIRST COURSE

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Fusilli pasta with blackcurrant cream, pecorino and Madagascar pepper

Risotto with lemon, rosemary and ox tail Vacinara sauce

Tagliatelle with beef ragout, Asiago cheese and basil

MAIN COURSE

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Braised beef cheek with soft polenta and demi-glace

Roasted lamb rack, smoked onion, Grenoble sauce

Celeriac, cep, pistacchio and ume kosho

DESSERT

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Tarte Tatin, sabayon, tonka bean

Basque cheesecake, lemon verbena, vanilla

Fall panettone with traditional cream and fruit salad

Family Style Menu

STARTER

Choose 2 dishes

Warm octopus’ salad with new potatoes, basil pesto and Taggiasca olives

Heirloom tomato in different texture with fresh basil and creamy burrata

Pissaladière with caramelized onions and Collioure anchovies

Barley salad with raw red prawns, candied lemon, and wild herbs

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Ligurian-style sea bream fillets with lemon, pine nuts & capers

Slow-roasted Provençal ratatouille

Rosemary-roasted baby potatoes with fleur de se

French beans with hazelnuts praline and quail eggs

Pan fried beef entrecote with lemon thyme and light demi-glace

DESSERT

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Fig and almond cake, panna cotta and vanilla

Goat’s milk yogurt with lavender honey and watermelon

Dark chocolate mousse with sea salt and extra virgin olive oil

Mediterranean Feeling

STARTER

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Pink shrimps, hazelnuts praline, pickled wild rose

Scallops, sea weed different variation, jasmine tea

FIRST COURSE

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Risotto with grey lobster, bisque and nettle puree (or rocket)

Home made tagliolini, langoustine and tomato season with brown butter and fig leaves oil

MAIN COURSE

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Sea bass cook in salt crust with sage sauce and crushed new potatoes

Amberjack, caponata and bisque sauce

DESSERT

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Basque cheese cake, vanilla e compote of blueberries

Chocolate ganache, amaretto and mascarpone cream

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Chef Lorenzo's reviews

4.17

•

6 services

Lorenzo and his team were incredible! We had a New Year's Day lunch for four adults and lots of children. They managed the chaos of the children while making the meal relaxing, enjoyable and fun for the adults. The food was delicious, the presentation fantastic and the service impeccable (even accommodating last-minute picky eaters). When we are in Venice again, we will use Lorenzo. Thank you!