A Student with Marchesi and a teacher of so many, Carlo Cracco is one of the benchmarks of Italian gastronomy. He has mastered the white truffle like few others have: “the white gold of Italy”.
Carlo Cracco has currently turned out to be one of the most important representatives of the artistic and technological evolution that has occurred in Italian cuisine. After his early training, he began his professional career with the great Gualtiero Marchesi in Milan, in the first Italian restaurant with three Michelin stars. After other experiences in Italy, he went to France to learn with Alain Ducasse and he came back having matured a great deal.
Back in his homeland, he began working as head chef at the Enoteca Pinchiorri in Florence, where he obtained three Michelin stars. He has a great many top-level experiences and the results he obtained from these later led him to currently managing his restaurant in Milan, which he has run as the sole owner since 2007. He is one of the benchmark figures of Italian gastronomy in the XXI century.