Welcome to Chef Reggio

The passion ignites
Reggio's love for cooking sparked in his youth. Inspired by family traditions and local specialties, he began to try his own culinary experiments. These early attempts laid the foundation for a lifelong passion.


Training as the foundation

Reggio decided to pursue formal training in renowned culinary schools. From Naples to Florence to Barcelona, he perfected his skills and was influenced by masters in his field. His pursuit of culinary excellence led him to the finest restaurants in Europe.

Overcoming culinary ups and downs
The path to success was riddled with challenges, but Reggio didn't let that stop him. With a mix of creativity and determination, he overcame obstacles and cemented his place in the world of gourmet cuisine.


The person behind the taste experiences

His interests are reflected in the diversity of his culinary creations and offer an insight into the personality of this culinary master.


Visions of the future and culinary innovation

Reggio remains true to its vision of pushing culinary boundaries. With one eye on the future, he plans to continue his creative journey and continue to enchant the palates of the world.


This biography provides an insight into the fascinating life of Chef Reggio, whose culinary creations not only conquer the stomachs but also the hearts of gourmets.

 

My recipes

The best gnocchi recipes


Long a fixture on Italian menus, they have now crept into the refrigerated shelves of all supermarkets. What is it about the pretty potato dumplings, what do they taste best with and how are they actually made?


In principle, the classic Gnocchi di Patate is similar to Schupfnudeln from southern German and Austrian cuisine. A potato-based dough is formed into small pieces and then cooked in salted water to then be added to sauces or served with side dishes. The Italian gnocchi are a little fluffier, meaning they are kneaded with less flour, and can be combined with the entire range of Italian cuisine. Coated in tomato sauce, served as a side dish, tossed in flavored butter or baked in a casserole - there is nothing that doesn't taste good when combined with gnocchi. Homemade may be best, but you can also prepare a home-cooked, fresh dish using the bagged version. As the following recipe gallery proves:

My recipes

Mediterranean fish soup

800 ml fish stock

200 ml white wine, dry (e.g. Pinot Grigio)

100 g onion(s), red, cut into strips

100 g carrot(s) in strips

50 g celery stalks in strips

50 g fennel in strips

100 g red pepper(s), cut into strips

10 cocktail tomatoes

2 cloves garlic

100 ml olive oil

15 g tomato paste

400 g fish, diced (Mediterranean fish, salmon and redfish also work well, cheaper and easier to get)

100g prawn tails or surimi (much cheaper but not as tasty)

                 salt and pepper

                 Basil, fresh

                 oregano

                 thyme


Sauté the vegetable strips in olive oil. Add the tomato paste and the finely chopped garlic cloves, deglaze with white wine and top up with fish stock. Cook until the vegetables are cooked but still have a slight bite. Add the fish and let it simmer, season to taste and serve in deep pasta plates. To garnish, briefly fry the cocktail tomatoes in hot olive oil and add them to the soup along with fresh basil.