{"id":6059,"date":"2026-01-08T09:15:08","date_gmt":"2026-01-08T09:15:08","guid":{"rendered":"https:\/\/foodexp.cambia-marketing.it\/?p=6059"},"modified":"2026-01-08T09:15:57","modified_gmt":"2026-01-08T09:15:57","slug":"mattia-pecis-il-nuovo-lusso-sostenibile-e-nel-mare-e-nella-terra","status":"publish","type":"post","link":"https:\/\/foodexp.it\/en\/mattia-pecis-il-nuovo-lusso-sostenibile-e-nel-mare-e-nella-terra\/","title":{"rendered":"Mattia Pecis: \"The new sustainable luxury is in the sea and on land.\""},"content":{"rendered":"<p class=\"translation-block\">Born in 1996 and originally from Bergamo, <strong>Mattia Pecis<\/strong> is the chef who is revolutionizing the idea of luxury in Portofino. \n\n\nRecruited at a very young age by <strong>Carlo Cracco<\/strong>, with whom he immediately shared a spontaneous understanding, today he leads the restaurant <em>Cracco Portofino<\/em> with a personal vision and total freedom of expression. No more caviar and truffle clich\u00e9s: for him, true luxury is the essentiality of the territory. He has built deep ties with both elderly farmers and young biodynamic growers. \n\n\nThe restaurant's waste becomes compost, the fish arrives directly from Santa Margherita\u2014worked with techniques ranging from freshness to dry-aging\u2014and even the lamb comes from an ethical and direct supply chain. <strong>Pecis<\/strong>'s dishes tell stories: such as the raw-processed cuttlefish tagliatella, treated with ultrasound and seasoned with coriander berries, sea fennel, and savory flowers. Or the signature <strong>Cracco<\/strong> Russian salad, but reimagined in a Ligurian version with basil mayonnaise and fermented chinotto. No \u00e0 la carte menu, only a tasting experience: eleven courses to discover the authentic soul of Portofino. Far from the old luxury.<\/p>","protected":false},"excerpt":{"rendered":"<p>Classe 1996, bergamasco, Mattia Pecis \u00e8 lo chef che sta rivoluzionando l\u2019idea di lusso a Portofino. Chiamato giovanissimo da Carlo Cracco, con cui ha condiviso sin da subito un\u2019intesa spontanea, oggi guida il ristorante Cracco Portofino con una visione personale e una totale libert\u00e0 d\u2019espressione. Niente pi\u00f9 clich\u00e9 da caviale e tartufo: per lui il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6060,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ristorazione"],"_links":{"self":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/comments?post=6059"}],"version-history":[{"count":3,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6059\/revisions"}],"predecessor-version":[{"id":6063,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6059\/revisions\/6063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media\/6060"}],"wp:attachment":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media?parent=6059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/categories?post=6059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/tags?post=6059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}