"I think one should have the humility to be ignorant and be proud to be humble"
This is how Chef Marcantonio Sagramoso, the youngest of the descendants of the Counts of Sagramoso a culinary professional on an international level, introduces himself.
A lover of herbs and spices thanks to the traditions inherited from his Dutch mother; attracted to the fragrances and flavours
of South-East Asia, he has harboured a deep passion for cooking since his childhood when, he tells us, he would play with the pots and pans at home.
This passion developed during the time spent in his home kitchen among the ladles and recipe books.
Our noble chef then began a long training period lasting 10 years in the most prestigious kitchens of Italy, during which his passion for cooking grew alongside his expertise in the field
His professionalism and technique brought him to add this experience to those in the NIC (National Italian Chefs) team with which he takes part in many winning entries to the World Chefs Cup and Culinary Olympics both in Italy and abroad.
The culinary career of Marcantonio Sagramoso takes off thanks to his friendly and kind manner and to his renewed passion and technical expertise acquired over time in his leading roles in both the simplest and the most renowned of international Restaurants, Hotels and Clubs.
His journey through the kitchens of the whole world starts here in the Province of Verona at the "Antica Pesa" restaurant of Chef Fabio Tacchella and later alongside Chef Sergio Mei at the "Four Seasons" in Milan; he stops over at the Cip's Club of the Hotel Cipriani in Venice before landing at Krizia's 5 star Hotel K Club in the Caribbean ...
... but his love of his land, for its fruit and its flavours, always brings him back to "Le Cedrare", to the historical family villa that he leaves for short periods of time in order to attend international level cookery courses and preparatory training sessions for the Culinary Olympics in other locations.
His restaurant, "Le Cedrare" and his culinary tradition are what he takes with him during his travels and are the only real 'world cup' he keeps in view of a future lived to the full through his love of cooking.
"I would like to see our kitchen become a point of reference on a national level, I know it will be a long journey and that a lot of effort, perseverance and a touch of luck is needed, but after all ... a dream is a wish."
(Marcantonio Sagramoso – "Degusta" February 2011)
Awards, diplomas and certificates received by Marcantonio Sagramoso: