Chef under the Stars 2025 | November 11 - Chef Luca Abbruzzino

Evening Menu

One-Michelin-star Chef Luca Abbruzzino

👨🏼‍🍳 The 5-course tasting itinerary includes:

Starters:

Shrimp, sea urchins, black cabbage and mushrooms
Octopus, pumpkin and licorice

First course:

Rice, almond, sardella (Calabrian fish sauce), ginger and charred spring onion

Main course:

Sea bass, ’nduja, turmeric, orange and endive

Dessert:

Ricotta, bergamot, sesame and buckwheat

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Wine Pairing

The evening’s wine journey has been curated by Alessandra Molinaro, regional curator of the Slow Wine guide for Calabria.

Each pairing reflects a deep connection with the Calabrian territory: an exploration of ethical wines born from passion, craftsmanship and authenticity.

The selection celebrates the many expressions of the Greco Bianco grape, from the ancestral method by Casa Comerci to the unique passito from Ceratti Winery, the region’s only sweet wine with denomination. Completing the tasting are the Mantonico from Cantina Aspromone and the Cirò Rosato by Tenute del Conte, offering a perfect harmony of balance, identity and emotion.

The wines:

Fantasia – IGP Calabria Bianco Metodo Ancestrale – Casa Comerci
Mantonico (100% Mantonico) – Aspromonte Vini
Mani Contadine – (100% Gaglioppo) Cirò Rosato DOC – Tenuta del Conte
Rùdina Igt Calabria Bianco – Ceratti
Greco di Bianco DOP Passito – Ceratti

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About the Chef

Born in 1989 in Calabria, Luca Abbruzzino is one of Southern Italy’s most promising and creative chefs, known for his refined interpretation of local tradition and his bold, contemporary vision.

He began his career in the family restaurant Abbruzzino in Catanzaro, which earned a Michelin star in 2016, quickly establishing his reputation as a chef capable of transforming Calabria’s rich culinary heritage into fine dining.

In 2024, he opened Oltre in Lamezia Terme, located inside Palazzo Greco Stella—a space dedicated to contemporary art and home to a luxurious boutique hotel. Here, Abbruzzino expresses what he calls “Alta cucina locale” (high local cuisine): a meeting point between land and sea, intuition and technique, where traditional ingredients such as ’nduja, sardella, and bergamot become the foundation for new and unexpected flavors.

With Oltre, which was awarded one Michelin star in 2025, Luca Abbruzzino continues to redefine Calabrian cuisine through creativity, elegance and an ever-evolving dialogue between memory and innovation.

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Details

📍 Date and Location

Tuesday, November 11 from 8:00 PM
Mamalia Restaurant
DoubleTree by Hilton Rome Monti, Piazza dell’Esquilino 1, Rome

💶Prices:

€90 without wine pairing
€120 with wine pairing

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Chef under the Stars 2025 | November 11 – Chef Luca Abbruzzino