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Born in 1996 and former Carlo Cracco’s chef: Mattia Pecis, 26, head of the brigade of the prestigious Cracco Portofino restaurant: here the excellence of raw materials is combined with an idea of cuisine in line with the culinary trends of recent years. We asked Mattia Pecis to tell us what are the advantages of having  waveco® in the kitchen.

Mattia Pecis for waveco®

One of the most exclusive dishes served at the Cracco Portofino restaurant is an original “seafood salad" based on matured cuttlefish: Mattia Pecis and Carlo Cracco, guests of the Next Cooking Generation stand at Host Milano 2021, prepared this recipe during a live showcooking. Cuttlefish - together with cephalopods, in general - is one of the food products that most benefits from induced maturation©: the treatment makes it softer and tenacious at the same time, suitable to be served raw in a fresh and summery dish that enriches Cracco's Portofino menu.

Who is Mattia Pecis

Originally from Val Seriana, Mattia Pecis attended the hotel school in Clusone, his native town. Immediately passionate about haute cuisine, he completed his studies in prestigious restaurants such as the AC Hotel Brescia by Marriott and Daniel Facen's Anteprima restaurant. Over the years he has gained experience in prestigious kitchens, until in 2021 the chef Carlo Cracco wanted him to lead the brigade of his restaurant in Portofino. At just 25 years old.

Watch chef Mattia Pecis’ full speech and discover for yourself the opportunities of waveco® and induced maturation©.