Isabella Osteria Creativa

Errico has a double r in his name. You say it the way you light a fire: the tongue rolls, the wood crackles, something catches.

Those two r’s come from Loreto in Le Marche Region, from a kitchen that smelled of embers long before he knew how to cook. The restaurant, Andreina, was opened in 1959 by his grandmother, and he, born in 1973, took on the spits, the game, the live fire, with his mother Ave in the dining room setting the rhythm of the evenings.

Then he left. Scuola Etoile, apprenticeships with Gianfranco Vissani, with Pietro Leemann at Joya, with Martin Dalsass at Talvo. And when he came back to Loreto, he brought the whole world home with him.

In 2013 came the Michelin star, and with it a cuisine he calls neo-rural: the family garden on the table, embers as a mother tongue, pasta cooked over the fire. Theatrical, curious, impossible to put in a box.

In Ferrara he arrives with his red fire and finds a court that takes off his jacket and leaves his hands free. Here, the fire writes the script.

At the table of the Este, Cristoforo di Messisbugo turned a meal into a marvel, with sugar and spices, sweet and savory in the same bite. Errico inherits that imagination and brings it into an osteria, with the eye of a chef of today. Dishes that make you feel good, recognizable at the first taste and surprising at the second, with fire lending character. Neo-Renaissance in its own way: the freedom of a court, the warmth of a table where you feel at ease.