Mamma. Italians of all ages have an almost religious reverence for their mothers. Antonio Guida’s mother was also his model in the kitchen. With just a few ingredients, his mother would whip up Apulian dishes fit for a king, and desserts that rivalled those of any fine pastry chef.
After absorbing her teachings, Guida sought his future in fine cuisine. He developed an interest in sweets with Maître Pâtissier Raffaele Bello. He learned technique with Pierre Gagnaire in Paris, where he also discovered unusual combinations and new ways of presenting dishes. Then he spent time at the Enoteca Pinchiorri in Florence and at Don Alfonso 1890 on the Amalfi Coast. Since 2004, he has been the mastermind behind the gourmet cooking at Il Pellicano, a palette on which Chef Guida arranges his colours and flavours. His French experiences are expressed in the richness of his dishes, although they still have the clean style granted by an Italian touch.Chef at home >
There’s everything one would expect at the restaurant of a five-star hotel. Plus some unexpected surprises, like the Mortadella Pasquini produced in Bologna by one of the last craftsmen, or the bomboloni filled with cream that are served with a smile. And the quality and variety of breads fresh from the oven. Antonio Guida’s cuisine is surprising, highly creative and astounding for his geometric constructions and the combinations of colours. But, every preparation, reflecting Guida’s reserved nature, is presented in the menu with the name of its main ingredient written: Lobster, Prawns, Rabbit, Risotto, Risotto, Spaghetti, Ravioli along with a few words as an explanation. Without long and boring descriptions. Antonio Guida came to Il Pellicano as Executive Chef in 2002, and thanks to his attention to detail, his research into the raw materials comprising his dishes, the balance between presentation and flavour, he quickly earned his first Michelin star. This was followed by the second in 2010 and by three forks from Gambero Rosso in 2011.
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