Carlo Cracco

Born in Vicenza in 1965. In 1986 he began his professional career at Gualtiero Marchesi in Milan, the first Italian restaurant that reaches three Michelin stars. He moved for 3 years to France where he had the opportunity to learn the secrets of French cuisine under the guidance of Alain Ducasse (Hotel de Paris) and Lucas Carton (Senderens, Paris) . After these experiences, Cracco returned to Italy, to Florence, where he became the first chef at the Enoteca Pinchiorri. During his running he obtained three Michelin stars in a very short time. Gualtiero Marchesi calls him back for the opening of his restaurant L’Albereta “in Erbusco (Brescia), where Cracco worked as a chef for three years until he moved to Piedmont where he opened his first restaurant” Le Clivie “, in Piobesi d ‘ Alba (Cuneo). Here, after only one year, he earns the Michelin star. After a few years, he accepts the invitation of the Stoppani family, owner of the most famous deli shop in Milan since 1883, for the opening of the Cracco-Peck restaurant, where Cracco takes on the role of Chef Executive and then becomes its Patron Chef since 2007. In 2006 he was awarded the Ambrogino d’Oro. In 2012 he began the collaboration with Singapore Airlines where the chef Cracco is in charge of creating menus for business and first class. Today Carlo Cracco holds the role of president of the Maestro Martino Association, a non-profit association whose main objective is to promote the cuisine and the excellence of our territory. For years he has been an ambassador and collaborates with Ifad, a specialized UN agency that deals with the increase of agricultural activities, putting poor rural populations in a position to achieve greater food security, improve the quality of their nutrition and strengthen their ability to adaptation . Carlo Cracco has been appointed Ambassador of the Lombardy Region for Expo2015. In February 2018, the Cracco Restaurant moved to Galleria Vittorio Emanuele II in Milan. 1200 square meters of surface divided over several floors: a cellar that contains over 2500 labels from all over the world, on the ground floor the cafè Cracco, on the first noble floor the Gastronomic Restaurant and finally the Mengoni Room to host parties and events. In July 2021 he inaugurates his new restaurant CRACCO PORTOFINO.

  • 3 Caddy Box

    47,00
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  • Apricot jam

    14,00
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  • Carcadet “Feu de Cheminée”

    15,00
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  • Te “Nuit a Versailles”

    15,00
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  • Tisana “Tisane du Soleil”

    15,00
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  • Hazelnut Cream

    20,00
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  • Dragee (almonds covered with white chocolate)

    15,00
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  • Dragee (almonds covered with dark chocolate)

    15,00
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  • Kit For pasta with tomato sauce and sauce

    85,00
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