THE CINQUE CUCCHIAI RESTAURANT

HEAD CHEF ALESSANDRO TERRASI

Since his young age, the Head Chef Alessandro Terrasi has been fascinated by the advertising dishes, different in aesthetic terms from those that his mother prepared, from which he learned the first rudiments.
In his adolescence he attended the Hotel School of Riolo Terme, where he began to divide his first experiences between restaurants for weddings and hotels on the Riviera Romagnola. More specifically, Terrasi begins to mature his skills in Milano Marittima together with his cooking professor who decides to take him with him.

After school, the Head Chef decides immediately to get to work and take responsibility for small restaurants. He began to gain experience inside an Italian restaurant in Miami Beach, and then landed at the restaurant Giardino dei Semplici (formerly Palazzo Tesorieri) in Bagnacavallo, where he was fascinated by creative cuisine.

Later, he moved to Faenza and worked, for a total of 8 years, in the restaurant Angusto of the local Clandestino. Here Terrasi gives life to all his skills and desire for expression of a pop cuisine, imaginative and with fusion influences, thanks to which he receives several mentions and good results on the Gambero Rosso guide.
In the meantime, he spent a period of 2 years in the local Noè in Faenza to work alongside the national sommelier Andrea Spada.

After other experiences between Imola and Lugo, he landed at Villa Abbondanzi Resort in Faenza, where he is currently Head Chef of the restaurant Cinque Cucchiai.