Photography by Lido Vannucchi
The constant search for foods, with respect for the unfolding of nature and the seasons, establishing contacts with small local producers, and trying out taste experiences of every variant is a journey that has been undertaken and is proposed by the restaurant Materia of Cernobbio, near Como.
It is a journey characterised by sensations, flavours and fragrances, and its paths are marked out by the top-level team headed by chef Davide Caranchini, born in Como, in 1990, with Ambra and Marco Sberna as room managers, and Luca Sberna restaurant sommelier. Though Caranchini is still very young, he already has a very impressive international curriculum, having worked at such places as Le Gavroche and Apsleys in London and Noma in Copenhagen. He has been listed by Forbes among the thirty ‘under 30s’ that will change the current cultural landscape. He won his first Michelin star last year through a cuisine of discovery, bringing together the clearly visible traits of the traditions and produce of the Como area with multiple influences from cultural experiences gained abroad.
Materia is the fullest expression of Caranchini's modus operandi, with characteristic acid and bitter tones, for creations that surprise and amaze. There is, alongside the restaurant, a greenhouse and vegetable garden, mainly looked after by Marco Sberna, that is able to produce many of the ingredients that are used in the restaurant. The dishes, which are offered in diverse tasting menus or à la carte, are true works of art that combine impeccable aesthetics that assure a unique dining experience that is a perfect synthesis of the ‘four-headed’ philosophy overlooks no detail, starting out from the best ingredients, the ‘Materia’, that gives it its name.