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DAVIDE LARISE

Natural cuisine

I was born and raised in Friuli, in a small town called Spilimbergo. I hold near and dear to me the fresh air of my hometown and the curiosity of those who grew up in the borderlands. I studied at Alma by Gualtiero Marchesi, where I made the first steps towards my greatest passion. I started to work in gourmet restaurants such as Il Piccolo Lago and La Taverna di Colloredo, and then returned to Alma as a pastry assistant to deepen my knowledge in the world of desserts. 

Over the years, my experiences and studies brought me closer to vegetarian food and in 2014 I started working at Joia, a natural restaurant of haute cuisine by Michelin-starred chef, Pietro Leemann, where I stayed for a year. Soon after, my first big responsibilities came: I coordinated the launch of CamBio Gusto, a vegetarian bistro in Mantova and then moved to Rome, where I was given the responsibility of running the kitchen at the Hotel Raphael. In 2016, I returned to Joia to fulfill the role of Sous Chef until the end of March 2018.
Today I’m Davide Larise and I am my cuisine.

INSPIRATION

Being vegetarian since 2013, I mainly use plant based products from organic farming and, whenever possible, from local suppliers. I try to give meaning to these raw materials and make them important, cooking them in the best way possible, aware of all the necessary work to grow a seed and turn it into a plant. I look for and offer simplicity, creating the right balance in my dishes, without necessarily having to make them aesthetically magnificent or technically elaborate.

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"Example is the highest form of teaching."
Gualtiero Marchesi
"Eat food, not too much, mostly plants."
Michael Pollan
"Let food be thy medicine and medicine be thy food."
Hippocrates
"I think an artist is anybody who does something well, like if you cook well."
Andy Warhol

CONTACTS

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WHAT I DO

I work as a freelancer, consultant and trainer for natural cooking restaurants and their staff in Italy and abroad. I hold courses and teaching for various institutions including: ALMA International Cooking School in Parma, Italian Food Academy (with offices in Milan and Rome), Joia Academy in Milan and “Università dei sapori” in Perugia. I write about vegetarian and vegan cuisine and I also cook for events and private dinners.

PRIVATE EVENTS
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COURSES AND TRAINING
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MISCELLANEOUS ADVICE
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AGRICUCINA PROJECT
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MY DISHES

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