Errico Recanati in Taipei

A new cooperation between Convention Bureau Terre Ducali and Taipei Garden Hotel: Michelin Errico Recanati performing a special menù in Taiwan.

Michelin Star Chef Errico Recanati, the youngest Chef of Central Italy who have gained the Michelin Star award in 2012, features a new concept of cookery taking inspiration from his local tradition. He brings memories and gastronomic culture in every dishes: typical ingredients of his land such as “visciole cherries” (with their sour and sweet flavour), the ancient spit (his favourite cooking tool that is the peculiarity of his restaurant’s offer), the hand made “pasta” with meat sauce (the traditional recipe learned from his Grandmother Andreina) and the soft rabbit meat stuffed with scent of herbs. These are milestones of Marche Region cooking tradition and the basis of his culinary training and education, but at the same time the starting point of challenging experimentations.

Errico explains his philosophy behind the kitchen: "My dishes are made of taste and nature. In my vision the only way to express simplicity is by using a few selected ingredients. There is no deceit, but only good or bad food. Besides a dish must be able to thrill all generations in order to build a memory. If you don’t create memory you won’t succeed in your culinary mission. For this reason I am seeking an ageless cookery, who strips the latest trends off and stays closer to the heart of common people."