Born in Cattolica in 1994 and raised in Rimini, Jacopo Ticchi is part of a vibrant new wave of chefs redefining Romagna’s culinary identity. A graduate of the Istituto Alberghiero in Riccione, Ticchi sharpened his skills across diverse kitchens, including a pivotal stint in Australia—an experience that later inspired his innovative approach to fish aging. 

His time at Pietro Leemann’s Joia in Milan, a benchmark in plant-forward fine cuisine, instilled a deep respect for every ingredient, pushing him toward a philosophy of minimal waste and maximum flavour. Back in Rimini, he co-founded Necessaire Bistrot and, in 2019, opened Trattoria da Lucio, named after his son. Here, Ticchi applies a bold, nose-to-tail ethos to Adriatic seafood, embracing dry-ageing techniques rarely seen in Italy. 

His book, Oltre la frollatura, further amplified his voice beyond the Riviera. Ticchi’s menu adapts with the sea, replacing fish with seasonal meats and vegetables during fishing bans. In 2024, he deepened this vision with a new tasting menu focused on full traceability and respectful use of every part of each catch—a truly singular approach in Italian dining.