L’alta cucina e la sapienza di un palato gourmet rappresentato da Chef pluristellati, attraverso una blind tasting, sceglierà fra una rosa di 12 oli con punteggio superiore a 90/100 selezionati nell’edizione 2022/2023, l’olio che si aggiudicherà tale prestigioso riconoscimento.
Chicco per gli amici ed estimatori.
Figlio «d’arte», fin dall’infanzia curioso e fervido seguace dell’attività paterna, nel ristorante «da Vittorio» di Bergamo e, poi a Brusaporto (nuova sede dal 26/08/2005) in cui l’intera famiglia Cerea – i genitori Vittorio e Bruna e gli altri figli Francesco, Barbara, Roberto e Rossella – è al servizio degli amanti della buona tavola.
Seppur giovanissimo, già lavora con colta e raffinata padronanza dei suoi mezzi, forte di una sicura professionalità. Sotto l’esperta guida paterna è maturato rapidamente nel suo mestiere ed ora affianca Vittorio nella gestione del ristorante.
Appassionato ed entusiasta, ha per anni trascorso le proprie vacanze ed il proprio tempo libero girando per i ristoranti d’Europa e degli Stati Uniti. Attento indagatore del lavoro altrui, a tutti i livelli, ma segnatamente dell’attività e del genio dei «maestri» della sua professione (Jacques Cagna a Parigi; Roger Verger sulla Costa Azzurra; Maccioni di Le Cinque a New York; Heinz Winkler a Monaco; El Bulli a Rosas; Jean George Vongherichten a New York;) ne ha distillato la sapienza e carpito i «segreti».
Ma la vera, quasi segreta, passione di Chicco sono da sempre i dessert.
Oggetto di esaltanti elaborazioni e di occulti furori, il dessert ha costantemente rappresentato per lui un intimo impegno, puntuale e stimolante. E le 36 ricette di desserts, che costituiscono l’oggetto del suo libro «Peccati di Gola», sono un dolcissimo esempio di tale appassionata ricerca.
Roberto Cerea, Bobo per gli amici.
Figlio «d’arte», fin dall’infanzia seguace dell’attività paterna, nel ristorante «da Vittorio» di Bergamo, in cui l’intera famiglia Cerea – i genitori Vittorio e Bruna e gli altri figli Francesco, Barbara, Roberto e Rossella –è al servizio degli amanti della buona tavola.
Seppur giovanissimo, già lavora con passione e professionalità sotto l’esperta guida paterna imparando rapidamente le tecniche e le basi della cucina di alta qualità.
Ha partecipato a corsi presso la scuola Richemont di Lucerna e presso l’Ecole Lenotre di Parigi.
Ha effettuato uno stage presso il ristorante Troisgros di Roane e presso Roger Verger in Costa Azzurra.
Ha partecipato al festival della cucina italiana al Hotel Madarin Oriental di Bangkok
Ma la vera passione di Bobo sono i primi piatti, da sempre oggetto di stuzzicanti variazioni di sapori.
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