Caterina Ceraudo

Caterina first showed her great passion for cooking in 2006, upon returning from her school break, when at Dattilo’s she began to take care of the wine list and serving in the dining room, always with an attentive and good-natured attitude. That’s how she first learned to understand the tastes of the customers and she began to interact with them, promoting the wines from her father’s winery. In 2011 she graduated in oenology from the University of Pisa. Thanks to her background in the wine world, she is able to study the perfect pairings with the wines of the family business, founded by a true pioneer of organic farming in Calabria, her dad Roberto.

Caterina is a shy, tenacious girl with an iron will. in 2012, before putting on her chef’s jacket for good and getting her hands dirty in the family restaurant, she attended Niko Romito’s School for Advanced Training at Castel di Sangro, in Abruzzo.

Caterina’s cooking is minimal, devoted to simple flavors, balanced and light…

a constant commitment to quality and to the truest and most authentic flavors of Calabria.

In 2017 In 2017 Caterina was appointed Best Female Chef by the Italian Michelin Guide, and she surely deserves a place in your journey.

In 2019 an important accomplishment: Caterina is awarded a Green Star. This means that the restaurant, like the entire estate, is energetically self-sufficient. Besides, all the wine, oil and vegetables offered to our guests come from our own land.