Errico Recanati, born in 1973, is a chef deeply rooted in family heritage and the primal allure of fire. Raised in Loreto within the warmth of his grandmother Andreina’s kitchen, Recanati inherited not only the family restaurant but also a passion for open-flame cooking. Surrounded from an early age by skewers, embers, and game meats, he absorbed the essence of a cuisine built around smoke and simplicity.

Initially uncertain of his path, he dabbled in front-of-house service before realising his true calling lay by the fire. His culinary education took him through Italy’s Etoile Academy and into the kitchens of masters like Gianfranco Vissani, Pietro Leemann, and Martin Dalmass, later continuing his training alongside Albert Adrià and Quique Dacosta.

Recanati eventually returned to Ristorante Andreina—a family institution since 1959—and redefined it. Without losing its soul, he transformed the rustic spot into a contemporary destination. With menus like Fumo and Fiamme, he honours tradition through fire and flavour. Today, the restaurant blends rural elegance with bold technique, offering an immersive journey into Marche’s gastronomic identity. Recognition from critics and guides confirms its growing legacy.