COMPANY PROFILE

Welcome

A name: Vittorio. A talent, handed down from generation to generation, capable of charting new paths in the world of catering and hospitality. A devotion rewarded by the guides - like the Three Michelin Stars - and by the loyalty of a constantly growing clientele. A unique culinary style, alive and vital of over 50 years, thanks to the intuition of the founder - father Vittorio - and the evolution accomplished by his sons, who over the years have integrated tradition with the most modern techniques. A harmony that translates into the maximum valorization of raw materials of absolute quality, originating from the best areas of production. Today “Da Vittorio” is taken care of and managed by Mrs. Bruna Cerea and her five children. Enrico, known as Chicco, and Roberto, known as Bobo, are both chefs, Francesco has the responsibility of the wine cellar and external catering, Rossella is in charge of the hospitality in the restaurant and in the residence as well as being the creator and promoter of their gift line, while Barbara manages Pasticceria Cavour, the pastry café of Bergamo Alta.

The Cerea Family

“Da Vittorio”: the story of a talent. That of Vittorio Cerea who, in 1966, together with his wife Bruna opened their first restaurant in the center of Bergamo. A young couple in love and passionate about their work, who with professionalism, tenacity and a pinch of audacity took on a challenge and successfully won: introduce a fish cuisine (which later became one of the flagships of the restaurant), which still struggled to find space in the menus, obscured by the primacy of meat.

1966 “Da Vittorio” Restaurant opens in the center of Bergamo.

1978 “Da Vittorio” Restaurant acquires the first Michelin Star.

1996 “Da Vittorio” Restaurant adds a second Michelin Star.

2002 “Da Vittorio” Restaurant becomes Relais Gourmand.

2005 “Da Vittorio” Restaurant moves to Cantalupa in Brusaporto and inaugurates the new location, becoming the first restaurant of the Relais & Chateaux circuit of the area.

2010 “Da Vittorio” Restaurant acquires the third Michelin Star and the Platinum King of Catering.

2012 “Da Vittorio St. Moritz” opens at the Carlton Hotel in St. Moritz.

2014 “Da Vittorio St. Moritz” acquires the first Michelin Star.

2016 “Da Vittorio” turns 50 years old.

2019 “Da Vittorio Shanghai” opens.

2020 Work in progress of the opening of “Da Vittorio Macao”

2020 Work in progress of the opening of “Locanda Cavour”

The History

ENRICO CEREA (Chicco) the eldest son of Bruna and Vittorio, fell into the family pots and pans as a child... The passion had infected him to such an extent that every free moment he had, starting with the school holidays, had become a pretext to follow, browse, and study the secrets of cuisines from all over the world (from Paris to Monaco, from Spain to the United States). His wanderings around the planet had made him an expert and careful connoisseur of the most varied raw materials. Supported by a talent that is never self-congratulatory, he has acquired a very personal style, blending the skills and recipes learned in the kitchen of his father Vittorio with the sensitivity and technique he acquired over the years. Innate curiosity and the desire to always push himself to the test are the secret ingredients of his kitchen.

Chicco Cerea- ExECuTIvE CHEF -

Francesco, with his welcoming smile and great professionalism, is responsible for external catering and takes care of public relations, development, coordination, and supervision of all events branded “Da Vittorio”. He is also the manager of external personnel, carefully selected by him. He is the creator of the “Da Vittorio” Wine List, a superb selection of excellent labels from all over the world including “Faber”, a red of particular value, originating from the grapes of the Cerea family vine orchards.

Francesco Cerea- CATERING AND PuBLIC RELATIONS MANAGER -

BARBARA had left the Da Vittorio stoves to support the management of Pasticceria Cavour, historic Italian location, coffee-pastry shop in Bergamo Alta, and historic haven for gourmets, where in 2020 the Locanda Cavour, with its eight rooms, will also be inaugurated, which will bring style and warmth from the Cerea family. She is also entrusted with the management of Bistrot Vicook, located at the Orio al Serio Airport.

BARBARA CEREA- HEAD OF PASTICCERIA CAvOuR -

ROBERTO (Bobo) works alongside Enrico and, like his brother, was struck by the same obsession for good food. Even for him, a course of study and application supported by many apprenticeships, even overseas, that allowed him to refine his technique and ability to perform. A passion for “first courses” had transformed into a series of mouth-watering and tempting recipes, inspired by the highest traditions of Mediterranean cuisine.

Bobo Cerea- ExECuTIvE CHEF -

Rossella had left the honor (and burden) of the kitchen to her brothers to learn the art of hospitality from the gestures of her parents, splendid patrons of the restaurant. It is up to her to coordinate the work of the two staffs, harmonizing the rhythms of the kitchen with those of the service from the waiters, as well as displaying an extraordinary trolley of cheeses that has very few rivals... Since the arrival at the new location, she has also dealt with the management of the Dimora hotel, curating the furnishing of the rooms and hospitality with taste and attention, perfectly blending professionalism and family warmth. Gift and food specialties are another of Rossella’s areas of expertise: her refined gift packages and famous “Da Vittorio” Christmas baskets had now reached every corner of the world.

Rossella Cerea- HOSPITALITy MANAGER -

Family passion.

RestaurantsDa VittorioDa Vittorio St. MoritzDa Vittorio Shanghai

HotelSDimoraLocanda Cavour

LocationSCantalupaC.C. Fondazione CariploTorre Allianz

External CateringCatering

CaféPasticceria Cavour

Collective CateringVicook

BistrotVicook Bistrot

ConsultanciesTerrazza Gallia (Milano)Resorts World Sentosa (Singapore)Pasticceria Elisenda Esselunga

ProductsGifts e Specialità Alimentari

SchoolsScuola di Cucina BrusaportoScuola di cucina Milano

BooksPeccati di gola, Crudo da Mare, RisoDa Vittorio - Storie e ricette della famiglia Cerea

HonorsPrincipali Riconoscimenti

RESTAURANTS

The raw materials are of the highest quality: scam-pi from Mazara del Vallo, Piedmontese meats, local mushrooms, truffles from Alba and an indescribable quantity of other ingredients that travel every day from the places of origin to the restaurant’s kitchen.

The concept of “Lombard tradition and creative ge-nius” perfectly represents the theme of the menus that are updated and revolutionized together with the de-velopment of the market and the seasons.Great care and attention in the deepening of the most diverse culinary themes in order not to insult any pa-late.

The evolution of culture in the kitchen has led to the in-depth and perfect knowledge of raw materials, the choice of sought-after techniques and absolute rigor in the handling. The freedom in combinations, small touches of color and vivacity of flavors create contra-sts that blend physically in a crescendo of harmony of taste.

The Kitchen

A love that comes from afar: the great, yet almost se-cret, passion of Enrico Cerea - since he was a child - are sweets. The subject of exciting elaborations and limitless experiments, to him pastries have constant-ly represented an intimate, punctual and stimulating commitment until it became a true point of reference both for the creation of new trends and for the rein-terpretation of great classic desserts. Every day the pa-stry workshop realizes scrumptious specialties, which accompany all the delicious moments of the day, from breakfast to dinner.

The Pastries

Among the thousands of bottles that rest, protected in a precious structure built brick by brick with ma-terials dating back over four centuries ago, including the “Rosso Faber”, a wine strongly desired and realized with the Da Vittorio brand in order to further estab-lish the roots of the sentiments and work of the Cerea family. Its grapes, in fact, come from the historic vine-yard managed by Francesco Cerea.

The “Rosso Faber” is a Bordeaux blend made from the Cabernet Sauvignon and Merlot grapes cultivated in the vineyard surrounding the Relais. Memories of a revitalized agricultural tradition thanks to the replant-ing using the most modern techniques.

The Wine Cellar

BRUSAPORTO

Faithful to the concept of the “Lombard tradition and creative genius”, the menus created by the Cerea brothers were designed to follow the changing seasons and what the market has to offer in a coherent and in-novative manner.The depth of the culinary themes was thought out in order to be able to satisfy the needs of taste and re-finement of the most diverse palates and different preferences and gastronomic needs: meats and fish, game and fruits de mer, truffles and mushrooms but also vegetable dishes, all implemented with an origi-nal, sensitive style, attentive to the new frontiers of the wellness cuisine.

The Restaurant

ST. MORITZ

The creativity, technique and unique flavours of the Cerea brothers meet the art of reception and style specific to Carlton Hotel St. Moritz. In 2014 Da Vittorio St. Moritz reached its First Michelin Star and in 2018 was assigned 18/20 points by the Gault Millau guide.

In a warm and cosy atmosphere, surrounded by breathtaking views, the restaurant offers the excellent menu that made the Cerea family famous all over the world.Da Vittorio St. Moritz features45 seats and a private room for 16 people.

Da vittorio St. Moritz

SHANGHAI

Da Vittorio Shanghai is the first restaurant of Cerea family outside Europe.Overlooking the Bund, one of the symbols of the biggest city in China, the restaurant keeps the style, elegance and attention to details that made Da Vittorio a worldwide point of reference talking about the art of catering and reception.Stefano Bacchelli, former resident chef of Da Vittorio St Moritz, leads a kitchen brigade of 25 people, including the sous chefs Francesco Bonvini and Tom Yuan, the pastry chef Frederic Jaros, baker Tony Tan, le maître Peter Tian and the sommelier Declan Tang who supervises a cellar of about 500 wine labels.The team is coordinated by the general manager Levi Fu and the restaurant manager Enrico Guarnieri, supported by Anna Rota, front office manager.

With its 80 seats, Da Vittorio Shanghai offers a menu where customerscan find the most famous signature dishes by the executive chefs Chicco and Bobo Cerea, such as the “Paccherialla Vittorio” and the “Uovo all’Uovo”.Next to the main dining room, customers can have access to 5 communicating private rooms for business lunches or intimate dinners.Our guests can also enjoy some of the signature cocktails from Da Vittorio’s drink list, such as the “Fifty”, or choose among liqueurs, whisky, gin, vodka and rum of the best labels. A selection of sake and aromatic teas is also available.

Da vittorio Shanghai

HOTEL

Dimora is the size of a charming inn, in line with the strict criteria that bind the status of Relais & Chateaux. Only ten rooms, each different, particular, full of comfort and romantic elegance, designed and created to offer guests a stay of warm relaxation.In the morning, in the hall in front of the glass wall or in the hall on the first floor with a view of the vineyard that is reflected in the park, you can enjoy a large and delicious breakfast. The Da Vittorio breakfast is new and unique: a true tasting menu served in micro-por-tions consisting of sweet and savory delicacies, accom-panied by the freshest juices, compotes, infusions and coffee blends.

LA DIMORA

LOCATIONS

CANTALUPA

A short distance from Bergamo - ten minutes by car - yet far from the hustle and bustle of traffic, “Da Vit-torio” Relais & Chateaux is tucked away and crowns the well-tended countryside, representing the green lung of the city. The estate’s ten hectares include a tennis court, mini football field, and two natural lakes, in an ideal pathway of relaxation.

Next to the restaurant but completely independent, including the kitchens, Cantalupa is the structure specialized for banquets and events both private and business, with the availability of halls with a hearth and gardens that can accommodate up to three hundred people. In the summer, the large patio by the pool is equipped with a barbecue and a wood-fired oven for appetizing “open air” menus. An elegant conference hall is also available for business meetings in an undis-turbed and private atmosphere.

CANTALuPA

CONvENTION CENTER

CARIPLO FOuNDATION

The 17th century Palazzo Confalonieri, in the center of historical Milan, is the headquarters of the Cariplo Foundation Convention Center. Capable of blending the elegance and quality of an environment in which one can breathe in the taste for art and the antique, with the use of new technologies for guaranteeing clients maximum satisfaction based on their needs at the moment.

CONvENTION CENTERCARIPLO FOuNDATION

TORREALLIANZ

Located in the Shopping District of CityLife, Torre Isozaki or Torre Allianz is the tallest building in Italy, as well as the third most beautiful skyscraper in the world as was declared in 2015. It presents itself as the ideal location for events or banquets. The management of the company cafeteria is also entrusted to Vicook.

TORRE ALLIANZ

ExTERNAL CATERING

From Bergamo to Los Angeles, the Cerea have brought their delicious gastronomic pret-à-porter all around the world. Since the beginning of their activity, the “Da Vittorio” selection has become distinct for its “live” preparations. Thanks to a specially designed “export” kitchen structure, the dishes are prepared and cooked directly on site.

A technical approach that allows for the realization of the recipes away from the parent company without any duties to be paid. Settings and mise en place (tablecloths, place settings, service) all of the highest level for unforgettable parties and weddings.

catering

CAfé

Cafè - Pasticceria Cavour, in Bergamo Alta, is part of an honorable chain of historic places in Italy. It has always been a meeting point for Bergamo poets gathe-red in the ancient “Ducato di Pontida” and, thanks to the Bergamo Alta around the Social Theater, a histo-rical reference point for artists such as Tieri, Lionello, De Filippo, and maestro Gavazzeni, to name a few of the most recent. A café with a Viennese flavor, with ancient frescoes and friezes from the late 19th century, and a buffet that reigns from the traditions of the Ma-ster Confectioners of Da Vittorio. Every day croissan-ts, cookies, and viennois are served for unforgettable breakfasts.

Superb pastries, various cakes and mignon, spoon des-serts, homemade gelato, and the sweet and savory Da Vittorio specialties, to give as gifts and to treat your-self. In addition, for lunch, delicious snacks and buf-fets can also be prepared to order for business lunches and tasty aperitifs. Don’t miss the famous and indi-spensable Sunday brunches. In 2020, there will be the opening of the Locanda Cavour that will include eight new rooms.

Pasticceria Cavour

COLLECTIVE CATERING

Established in 2005, VI.CO.OK is a relatively young company in the field of collective catering but which in a short time has proven to satisfy the needs of an ever-increasing number of clients with commitment and professionalism.

The primary goal of VI.CO.OK is to provide services that ensure customer satisfaction, based on ethical-working cornerstones such as reliability, commitment, and correctness, emerging from the ultra-competitive logic of the collective catering market that is often geared towards cost containment. Guarantees of the quality of the services offered are the experience and professionalism gained through years of business activity, supported by the use of trained and competent personnel.

Convinced that excellence is a path to be followed with daily rigor and consistency, the company has set itself fundamental guidelines to be followed in order to guarantee a quality service: contentment and satisfaction of the client as a fundamental objective, the professionalism of the personnel, constantly monitored and updated, the careful selection of excellent raw materials, compliance with hygiene and health standards and safety in the workplace.

Confirming its high-quality standards, VI.CO.OK boasts an important partnership with the Da Vittorio restaurant. The consolidated relationship with the Cerea Family offers the company first-rate support at an organizational, operational and gastronomic level.

vicook RELIABILITy, COMPETENCE, AND ExCELLENCE

BISTROT

A new concept of a bistro.A fine restaurant, modern and traditional at the same time. This is Vicook Bistrot at the Orio al Serio International Airport.A modern and metropolitan style, where the imagination of the chefs encounters the excellence of Italian and international cuisine.Vicook Bistrot is the new gourmet space at the Orio al Serio International Airport.

vicook Bistrot

PRODOTTI

Products for connoisseurs, for oneself or for a pres-tigious gift, are another example of the culinary tal-ents of the “Da Vittorio” chefs who produce and se-lect, even for the most demanding clientele, the best national and international gastronomic specialties.

Among these products, we find home-made foie gras and tuna in olive oil, fruit jams, rosolio drops, the Easter Colomba and the incomparable panettone, a true point of reference. All the specialties, in elegant

packaging, can be delivered to every corner of the world.

In celebration of the first 50 years of business, in 2016 the Cerea brothers decided to dedicate a spe-

cial cake to their mother: the Gioconda (Mona Lisa), inspired by the baptismal name of Mrs. Cerea, Gio-

conda, although known by all as Bruna.

The online Gift Shop has been available since 2013.

Gifts and Food Specialties

SCUOLA

There are no secrets in the kitchen, but technical knowledge and applications. And before that, there is the soul, commitment and passion of those who are involved. The “Da Vittorio” Cooking School aims to convey these values by involving the participants both in terms of teaching and emotions, with the blend of professionalism and familiarity that has always characterized the atmosphere in a restaurant. Side by side with the kitchen group, coordinated by the Cerea brothers and brothers-in-law Paolo Rota and Simone Finazzi, one will be able to attend basic and in-depth courses, monothematic appointments, excursions to markets and locations of production, tastings, and comparisons.

Each year, in conjunction with the school year, group and individual courses are organized at the restaurant in Brusaporto as well as at Hotel Gallia in Milan.

Cooking School

LIBRI

“PECCATI DI GOLA”Enrico Cerea

ELEMOND 1989

“CRUDO DA MARE” Enrico Cerea, Roberto Cerea and Paolo Rota

MONTAGUD 2009

“RISO”Enrico and Roberto Cerea

ITALIAN GOURMET 2012

“DA VITTORIO - STORIE E RICETTE DELLA FAMIGLIA CEREA”

MONDADORI ELECTA, 2017

COOKING BOOKS

RICONOSCIMENTI

• Bocuse d’Or, Europe 2010 – Italian selection ENRICO CEREA President of the Jury• Bocuse d’Or, Europe 2010 – Italian selection ROBERTO CEREA President of the Jury• 6 July 2010 Piazza De’Chavoli Award – PISA• March 2011 “King of Catering” Competition Winner• 29 April 2011 Cena delle Stelle, Kilometro rosso• 10 June 2011 Accademia del Tennis Vip• 3 July 2011 Les Etoiles de la Gastronomie, Venice• 28 August 2011 Best Hazelnut Dessert• 7 November 2011 Critica Golosa Guide – Best Restaurant 2012• 2014 Gambero Rosso 3 Forks• 2014 “Da Vittorio” St Moritz, 1° Michelin Star• 12 March 2014 XVIII International Award “Caterina De’Medici”, Enrico Cerea Master of National

Cuisine• 2016 Gaul Millau Svizzera Guide 18 points• 2016 Golosaria - Fraizzoli Ospitalità d’Eccellenza Award• 2016 L’Espresso Guide, Pommery Award for Best Dish: Spaghetti with garlic and oil with crispy squid

and pea caviar• 2016 Gambero Rosso 3 forks• 8 March 2016 Identità di Sala Award to Rossella Cerea• 8 March 2016 “L’Omaggio” delivered by Dom Pérignon to the Cerea family in occasion of the 50th

anniversary of the Da Vittorio restaurant• Florence, 1 April 2016: Italia a Tavola Award 2015• 6 April 2016: “Da Vittorio” restaurant celebrates 50 years of business• Bergamo, 21 January 2017: inauguration of the new hotel wing, named after Vittorio Cerea, inside

the Guido Galli Institute in Bergamo• 23 November 2017: Francesco Cerea enters the Altagamma Honorary Council• Bergamo, 5 December 2017: presentation of the book “Da Vittorio - Storie e ricette della Famiglia

Cerea” (Mondadori Electa) to celebrate the 50th anniversary of the Da Vittorio restaurant, with the chief of staff Christophe Sanchez at the Galmozzi Hall of the Municipality of Bergamo

• 2017 Gli Oscar delle cucine 2017: best chef to Enrico Cerea• 2018 The top of the Guide Ristoranti 2018• 2018 Le Guide de l’Espresso - Restaurants of Italy, 4 hats• 2018 Gambero Rosso Guide – Confirmation of 3 forks• 2018 Gault Millau Guide Da Vittorio St. Moritz 18/20 points• 2018 Gambero Rosso Award for Best Chocolate Panettone• 2019 Michelin Guide - Confirmation of 3 stars• 2019 Le Soste Guide - Experience Pommery Award for the best Champagne selections

• Club del buongustaio “collana della gastronomia europea“. Affiliation diploma awarded to the “Da Vittorio” Bergamo restaurant for the effective work of enhancing Italian gastronomy. (1968)

• 2 June 1972; Vittorio Cerea is awarded the honor of Cavaliere• 1° Michelin Star (1978)• Italian award for restaurants awarded to Vittorio Cerea. Most renowned certificate of merit for

the exquisite elaboration of the menus, the characteristic style of the restaurant, the impeccable service and the hospitality and affability shown towards selected clientele. From the initiative of the International Academy for Economic and Social Sciences. December 5, 1985.

• 2° Michelin Star (1996)• Chamber of Commerce, Industry, Crafts and Agriculture of Bergamo: Recognition of Meritorious

Persons for Provincial Economic Development, 1997, awarded to Vittorio Cerea• Sole di Veronelli (1999)• Touring Club Italiano – Recommended restaurant 2002• Da Vittorio becomes Relais Gourmand in 2002• Certificate that declared that restaurant “Da Vittorio” in Bergamo was the winner of the prize “Best

grappa list 2003”• All seafood guide to Italian seafood restaurants 2003/2004. Special award “Cavicchioli” “Frantoio

Mancianti”: Best Mixed Fried Seafood To Enrico Cerea “Da Vittorio” Bergamo• Italian Guide 2004: Best cheese cart of the year - Vittorio di Bergamo - the guides of l’Espresso• Municipality of Bergamo to the memory of Vittorio Cerea: Certificate of civic merit, Bergamo 17

December 2005• Becomes Relais Chateaux in 2005• En ce Grand Chapitre de Venice de l’ordre des Coteaux de Champagne to Francesco Cerea• International Welcome Trophy 2007 Relais Chateaux offert par la Maison Moët & Chandon to

Restaurant “Da Vittorio” Brusaporto, Italy. Monaco,14 November 2006• Parma 20 March 2006, The Michelin stars meet at Academia Barilla• Relais & Chateaux: Welcome Trophy 2007, Restaurant Da Vittorio• Guido Berlucchi Award, L’Espresso for the best selection of bubbles. To the restaurant “Da Vittorio”

in Bergamo• Remembering Vittorio Cerea: Successful entrepreneur for his high professionalism and great

humanity. Confesercenti restaurants. Brusaporto, 25 June 2007• Award “Il Golosario Club di Papillon” 9 November 2008 – Milan• 2008 December 27; Gritti Gioconda is awarded the honor of Cavaliere• ENTRY INTO THE GUIDE “Les Grandes Tables du Monde“• 2009 June 2; Francesco Cerea is awarded the honor of Cavaliere• Enrico Cerea, Chef & Branzi - FTB BRANZI Rotary club Bergamo Ovest - Professional awards at

Gioconda Gritti “Da Vittorio” Restaurant 2009/2010• 3° Michelin Star (2010)

Most Important Honors

DO

NAT

I AD

VE

RTI

SIN

G

Via Cantalupa, 17 24060 Brusaporto (BG)T. +39 035 681024 F. +39 035 680849

davittorio.com