{"id":11325,"date":"2026-02-13T11:15:29","date_gmt":"2026-02-13T10:15:29","guid":{"rendered":"https:\/\/www.ortoilristorante.com\/chef-and-cuisine\/"},"modified":"2026-06-03T15:37:09","modified_gmt":"2026-06-03T13:37:09","slug":"chef-and-cuisine","status":"publish","type":"page","link":"https:\/\/www.ortoilristorante.com\/en\/chef-and-cuisine\/","title":{"rendered":"Chef and Cuisine"},"content":{"rendered":"\n
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Fabrizio Tucci<\/h1>\n\n\n\n

Matter as Language<\/h2>\n<\/div><\/div>\n<\/section>\n\n
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Discover the Tasting Menu<\/a><\/div>\n<\/div>\n<\/section>\n\n
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The<\/em> CUISINE<\/h2>\n\n\n\n

Orto’s cuisine works on transformation.<\/strong><\/p>\n\n\n\n

Each ingredient is observed, taken beyond its usual form.Matter can become transparency, density, acidity, bitterness, black, flower, memory, depending on the case. <\/p>\n\n\n\n

The dish, therefore, does not seek effectBut depth.<\/p>\n<\/div>\n\n\n\n

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The<\/em> MATTER<\/h2>\n\n\n\n

Vegetables, roots, leaves, grains, fish, meats, herbs, fruit, wild ingredients.<\/strong><\/p>\n\n\n\n

The raw material may be sourced locally, yet it is not chosen to tell the story of a territory, <\/p>\n\n\n\n

but for what it can become.<\/p>\n\n\n\n

Unexpected texturesFlavors that lingerForms that transform the perception of the ingredient.<\/p>\n\n\n\n

Matter is a starting point<\/p>\n\n\n\n

Transformation its language<\/p>\n\n\n\n

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Invisible<\/em> TECHNIQUE<\/h2>\n\n\n\n

Orto’s research is precise, yet it does not flaunt technique<\/strong><\/p>\n\n\n\n

Fermentations, oxidations, extractions, cooking methods, textures and temperatures are not stylistic exercises. They are tools to alter the perception of the ingredient. <\/p>\n\n\n\n

Complexity exists, without weighing down.<\/p>\n\n\n\n

It arrives as depth, pleasure, discovery<\/p>\n\n\n\n

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Fabrizio Tucci<\/h2>\n\n\n\n
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Fabrizio Tucci, executive chef of Orto<\/strong><\/p>\n\n\n\n

He brings to the project a precise, profound, material cuisine, built on the boundary between technique and sensitivity. In his work, memory and transformation coexist: a simple, wild or marginal ingredient can change state and find a new voice. Today he leads Orto through a more intimate, essential and unconventional phase <\/p>\n<\/div>\n<\/div>\n\n

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The Gastronomic Direction<\/em><\/h2>\n\n\n\n

Orto was born from the vision of chef Cinzia Mancini<\/strong>, creator of the project, who preserves its creative soul, charting the conceptual direction of the menu and the gastronomic identity of the restaurant. Her vision shapes a language made of living matter, seasons, memory and continuous exploration. In the hands of Fabrizio Tucci<\/strong> this vision takes form: an essential and intense cuisine, capable of transforming each ingredient into a delicate, authentic and contemporary story. <\/p>\n<\/section>\n\n

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BOOKING<\/p>\n\n\n\n

BOOK your experience<\/em><\/h2>\n\n\n\n

Orto offers a single tasting menu that changes monthly, with 12 seats available per service.Reservation required.<\/p>\n\n\n\n

Tasting menuSeats: 12Menu: monthly rotationPairing: wine pairing and juice pairing available<\/p>\n\n\n\n

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BOOK NOW<\/a><\/div>\n<\/div>\n\n\n\n
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Opening<\/strong>June 1 \u2013 September 30Weekly closing<\/strong>TuesdayEvening service<\/strong>7:30 PM \u2013 9:30 PM<\/p>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

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