What’s the story? Opened in May 2019, Da Vittorio is the first restaurant outside Europe by the Italian Cerea family. It retains the style, elegance and unfaltering Italian hospitality that made the hometown Da Vittorio (located near Bergamo in northern Italy) a worldwide gastronomic sensation. Its astute blend of traditional, homely Italian flavours with an infallible fine dining experience has cemented its place as a worthy descendant of the gastronomic giant.
Who’s in the kitchen? Executive chef Stefano Bacchelli was born in Massa, Tuscany. He has been working with the Cerea family for over a decade and is renowned for his attentive ingredient research and leadership skills.
What’s the vibe? The space is decorated with warm tones of green and wood, contrasted with marble textures. Crystal chandeliers and beautiful stained-glass windows illuminate the dining room, alongside the floor-to-ceiling windows offering breath-taking views over the bustling Shanghai cityscape.
China meets Italy: Da Vittorio features a unique dish based on the original cod belly recipe invented by brothers Enrico and Roberto Cerea, which has become a signature at the original restaurant. To make his linguine “amatripesce” with yellow fish maw, Bacchelli selects ten-year-old maw from yellow croakers living in the pristine waters of Fujian province, which has a similar taste to cod belly but with a Chinese twist. For the chef, incorporating these ingredients into Western cuisine is a way of honouring tradition and showing respect for local communities.