Born in Salerno in 1981, Ludovico has worked at restaurants and hotels such as the Santa Caterina Hotel in Amalfi, the Capri Palace Hotel in Anacapri (with chef Oliver Glowig), the Mont Cervin Palace in Zermatt (voted by the Gault-Millau guide “Best Italian restaurant in Switzerland”), at Fat Duck owned by chef Heston Blumenthal in Bray, UK, and at Noma in Copenhagen with chef René Redzepi. In 2012, 2015 and 2016 he was the executive Chef at Capo- faro Malvasia & Resort in Sicily.

Ludovico’s food is a reflection of his experiences in internationally awarded restaurants and his intimate knowledge of Palermo’s iconic street markets, combining the deep and rich gastronomic history of the “monsù” (cooks for the Sicilian and Neapolitan aristocrats) with the knowledge of the medieval farmers, passed on for generations. The menu revolves around the flavors enhanced by the sun, the sea and by the volcanic soil of Salina, based on the concept of “Chilometro Corto”, which means locally sourced organic products, such as fish from the Aeolian sea and wheat for the pizza and pasta sourced from the Regaleali estate.

Ludovico de Vivo

Italian Cooking Class

 © 2019 by Issaya Cooking Studio

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