Introduction
Enrico Crippa is an Italian chef who has gained international recognition for his innovative cuisine and passion for using local, seasonal ingredients. Born in Alba, in the Piedmont region of Italy, Crippa’s culinary journey has taken him from Italy to France, Japan, and back to Italy, where he currently runs the acclaimed restaurant Piazza Duomo in Alba.
Early Life and Education
Enrico Crippa was born in Alba, Italy, in 1971. He grew up in a family of restaurateurs, with his parents running a small trattoria in Alba. As a child, Crippa spent a lot of time in the kitchen, helping his parents and learning about the importance of fresh, seasonal ingredients.
After completing his primary education, Crippa attended a culinary school in Piedmont, where he learned the fundamentals of Italian cuisine. He then spent a few years working in various kitchens in Italy, gaining experience and refining his skills.
Crippa’s love of cooking and his desire to learn more about international cuisine led him to travel to France, where he worked at several Michelin-starred restaurants, including La Maison Troisgros and Le Louis XV. It was during this time that he discovered his passion for using local, seasonal ingredients to create innovative dishes.
Career
After his time in France, Crippa returned to Italy, where he worked as the executive chef at the Michelin-starred restaurant La Maddalena in Sardinia. In 2004, he was offered the position of executive chef at the Michelin-starred restaurant Piazza Duomo in Alba, which he accepted.
At Piazza Duomo, Crippa developed his signature style of cuisine, which is characterized by his use of local, seasonal ingredients and his innovative approach to traditional Italian dishes. He works closely with local farmers and producers to source the freshest and highest-quality ingredients, which he then incorporates into his dishes in unexpected and inventive ways.
Under Crippa’s leadership, Piazza Duomo quickly became one of the most acclaimed restaurants in Italy, earning three Michelin stars in 2012. In addition to his work at the restaurant, Crippa has also been a judge on the Italian television show MasterChef Italia, where he has helped to mentor and inspire aspiring chefs.
Crippa’s Cuisine
Crippa’s cuisine is characterized by his use of local, seasonal ingredients and his innovative approach to traditional Italian dishes. He is known for his ability to take classic Italian dishes and transform them into something new and unexpected, using modern techniques and unusual ingredients.
One of Crippa’s signature dishes is his “Mediterranean garden” dish, which features a variety of vegetables, herbs, and edible flowers arranged to resemble a garden. The dish includes flavors and ingredients from all over the Mediterranean, including herbs like basil and rosemary, vegetables like eggplant and zucchini, and seafood like shrimp and octopus.
Another signature dish is his “Ravioli del plin,” a dish made with tiny, hand-pinched ravioli filled with meat and served in a rich broth. The dish is a traditional Piedmontese dish, but Crippa puts his own twist on it by using unusual meats like pigeon and rabbit.
Crippa’s cuisine is also characterized by his use of unusual ingredients and flavor combinations. For example, he has created dishes that incorporate unexpected ingredients like cocoa beans, sea urchin, and foie gras.
Awards and Accolades
Crippa’s innovative cuisine has earned him numerous awards and accolades over the years. In addition to Piazza Duomo’s three Michelin stars, he has been recognized by several other prestigious organizations.
