Suggestions
Carlotta DELICATO
Chef DELICATO | Ristorante
Carlotta Delicato is a talented young chef who has made a significant impact in the culinary world. Here's what we know about her:
Background and Career
Carlotta Delicato was born in 1994 and showed a passion for cooking from a young age.1 Her culinary journey has been impressive:
Early Career:: She began her career in Cassino, Italy, gaining valuable experience in local restaurants.1
Hell's Kitchen Italia:: In 2016, Carlotta participated in the TV show "Hell's Kitchen Italia" with renowned chef Carlo Cracco, which opened doors to prestigious restaurants.1
International Experience:: She worked at the JW Marriott Venice, where she refined her culinary skills and met her future husband, Gabriele.1
Recognition:: In 2020, the lifestyle magazine La Vanguardia included her among the most influential women in Spanish cuisine.1
Culinary Style
Carlotta's cooking philosophy is characterized by:
- Emphasis on essential, impactful cuisine
- Focus on highlighting raw materials and enhancing their flavors
- Use of marinades and direct cooking techniques
- A product-driven approach strongly linked to local artisanal businesses1
Delicato Restaurant
In recent years, Carlotta and her husband Gabriele opened Delicato restaurant in Contigliano, a small village in the Lazio region of Italy:
- Located in an ancient building that once housed various commercial activities
- Offers a dynamic, seasonally-dependent menu
- Recognized by the Michelin Guide for its country cooking style
- Described as serving cuisine influenced by different regions and traditions2
The restaurant has gained visibility through word of mouth and mentions in major gastronomic guides.1 It features minimalist-style dining rooms with exposed stone walls and a charming outdoor space.2
Carlotta's approach at Delicato is to create simple, unfussy dishes that are full of flavor, bringing out the best in local ingredients.2 The restaurant is also known for accommodating guests with specific dietary preferences, allergies, or intolerances.1