Antonella Ricci, a nationally renowned chef from Puglia, is one of the most respected figures in contemporary Italian cuisine. Born into a family where cooking was always at the heart of daily life, she grew up in Ceglie Messapica, immersed in culinary tradition. After earning a degree in Economics and Banking from the University of Lecce, she chose to follow her true passion: gastronomy. She trained at the prestigious École de Cuisine Paul Bocuse in Lyon, and later completed an internship at a two-Michelin-starred restaurant in Normandy. It was in France that she developed a deep sensitivity to aromas, raw ingredients, and seasonality—elements that would become the foundation of her culinary philosophy.
For over twenty years, she led the family’s historic restaurant, Il Fornello da Ricci, later renamed Antonella Ricci & Vinod Sookar, alongside her husband and fellow chef Vinod Sookar. The restaurant became a landmark of Italian cuisine, holding the longest-standing Michelin star in Italy for over fifty consecutive years.
In 1998, she joined the Jeunes Restaurateurs d’Europe, a prestigious association of Europe’s top young chefs. In 2004, she was invited to teach at ALMA, the International School of Italian Cuisine founded by Gualtiero Marchesi, who in 2010 awarded her the “Arts and Crafts – Quality of Education” prize, recognizing her pivotal role in training the next generation of chefs.
Today, Antonella Ricci leads Ricci Osteria in Milan, a project that brings her vision of Mediterranean cuisine to the heart of the city: elegant, authentic, and deeply rooted in her Puglian heritage. At Ricci Osteria, she offers dishes that tell her story, blending tradition with modern techniques and a strong focus on lightness and ingredient quality.
In parallel, she continues her commitment to education as director of the Mediterranean Cooking School in Ceglie Messapica, where she passionately and rigorously shares the values of Italian cuisine with students from around the world.
Ricci Osteria – Milano
The Cooking Shows offer a unique opportunity to experience haute cuisine up close, thanks to the presence of talented chefs who present original and refined dishes that reflect their personal gastronomic vision.
The experience includes:
- The dish prepared by the chef
- A glass of Alta Langa DOCG
- S.Bernardo mineral water
- A 100g mini Panettone by Galup
- Tartufo Regale, an exclusive artisanal dessert that faithfully replicates the shape and color of the famous Alba Truffle created by Michelin-starred chef Ugo Alciati.
The experience lasts approximately one and a half hours. To ensure the quality and organization of the event, no menu changes are available in case of allergies, intolerances, or specific dietary requirements.
Please note that Alba White Truffle shavings are not included, but may be added to the dish based on the daily quotation from the Stock Market.
Children who wish to take part in the tasting must have a valid ticket. If children will be present in the room without participating in the tasting, please notify us by email at info@fieradeltartufo.org at least 72 hours before the event, so that a seat can be arranged next to their parents.
