Lorenzo Gangemi’s journey began early; by the age of thirteen, the culinary world had already become a serious commitment. While attending hotel management school, he began working in restaurant kitchens, complementing his formal education with the day-to-day experience of professional service. It was here, among the stoves, that he learned the value of organization, precision, and teamwork—laying the foundations for his craft.
At twenty-three, he opened La Ristobottega, a project through which he could express his own personal vision of cuisine. Just one year after opening, the restaurant was included in the Michelin Guide—a recognition maintained in the years that followed, marking a path of ongoing growth and constant exploration.
At the heart of his cooking lies the raw ingredient, examined for its inherent characteristics and the possibilities it offers. His connection to Calabria is expressed through the region’s ingredients, aromas, and flavors, all interpreted with a contemporary sensibility. The sea plays a central role, serving as a subject for deep study—from the selection of the catch to the techniques used to enhance its texture and flavor.
This approach includes the dry-aging of fish—a practice that demands deep knowledge, precision, and careful control. Time becomes an essential component of the preparation, allowing for the exploration of different facets of the same ingredient, revealing greater aromatic depth and novel textures.
Fermentation also plays a significant role in his kitchen. These preparations begin long before service and are integral to the construction of a dish: they introduce acidity, enrich flavor, and create a dialogue with richer, sweeter, or more savory elements. It is a process of discovery that requires experimentation, tasting, and patience—one in which every ingredient is studied through the lens of its own transformation.
The creation of the menu stems from this constant interplay between product, technique, and flavor. Every element must have a clear purpose within the dish, contributing to the overall balance of the composition. This focus on culinary technique goes hand in hand with a desire to offer food that is both delicious and accessible—intriguing, yet rooted in the immediate, straightforward pleasure of a good meal.
Today, Lorenzo continues to develop his own identity through his daily work at La Ristobottega. His cooking evolves alongside him, fueled by experience, curiosity, and a commitment to giving a personal voice to the region from which it springs.
