Caterina Ceraudo is a chief of the family restaurant’s kitchen. She is motivated by an endless pas-sion for cooking and a degree in Oenology gained in Pisa in 2011.
She is shy but stubborn and with an iron will. In 2012, before taking over as chef and getting com-pletely involved in the family’s kitchen, she attended the Scuola di Alta Formazione of chef Niko Romito in Castel di Sangro, Abruzzo.
Most importantly, she learned respect for food and its natural origins, from the blossoming and nurturing of each single ingredient to the final presentation of the dish. Although this might sound contradictory at first glance in a region like Calabria, she does use few ingredients, trying to en-hance simple flavours for a balanced and light cuisine. That is true for all her dishes, the savoury as well as for the sweet ones.