The Cerea family

If Da Vittorio represents a splendid modern fairytale, it is also thanks to a great protagonist. Bruna Cerea is universally recognized as one of the most important female figures in Italian catering, an enlightened entrepreneur ready to always take on new challenges, passionate about her work, as well as being a caring mother and a beloved grandmother.
For 60 years, she has been the first to enter the restaurant and the last to leave. Her discreet, never overbearing elegance is the distinctive signature of that Cerea way of being that everyone loves (and tries to imitate). She never fails to bring a smile, a chat, a greeting, between the tables of the restaurant, followed like a shadow by two special bodyguards: the inseparable poodles Gigi and Sissi. She is the sure guide who watches over Da Vittorio, allowing it to grow without ever losing its identity.

The eldest son, Enrico—or Chicco, as he is affectionately known—was born and raised in the kitchens of the first Da Vittorio restaurant in Bergamo, and it was under the expert guidance of his father Vittorio and mother Bruna that he discovered the passion that continues to this day. After this first, crucial apprenticeship, Chicco decided to explore (literally!) the world of gastronomy, gaining experience in the world's most renowned restaurants: in France with Jacques Cagna in Paris, with Georges Blanc in Vonnas, and with Roger Vergé on the French Riviera; in Monaco with the great Heinz Winkler; in Spain, at the legendary El Bulli in Roses; and in New York with Jean George Vongerichten and Sirio Maccioni. The search for the finest seasonal and local ingredients and a contemporary reinterpretation of the great Italian gastronomic tradition are just some of the hallmarks of a journey that has made the Cerea brothers' dishes classics for gourmets and enthusiasts. He had the honor (along with his brother Bobo) of cooking for the greats of the earth, such as Bill Clinton, Queen Elizabeth II and Barack Obama.

Tenacity, rigor, and dedication, enriched by a sincere warmth and a desire to create an unforgettable, tailor-made experience: these are the qualities that make Francesco one of the most highly regarded restaurant professionals in Italy and internationally. His foresight, a gift inherited from his father, led him to develop one of Da Vittorio's flagship offerings: outdoor dining. This ready-to-wear kitchen model transforms any location, from the smallest to the largest, into a haven of three-star fine dining, combining signature cuisine with meticulous, welcoming service. Francesco coordinates and oversees the restaurant's outdoor events and oversees business development, but he also maintains his passion for fine wine: Da Vittorio's cellar, the jewel in the crown of its Brusaporto headquarters, is the result of his relentless pursuit of excellence. To complete the picture, the care of a small vineyard located next to the splendid Residenza La Cantalupa, which produces the “Rosso Faber” – a wine that bears the acronym of the names of the five brothers.

Fine dining isn't just about exceptional dishes paired with perfect wines. Da Vittorio has become a temple of exquisite hospitality thanks to an irreplaceable figure, Rossella, a mistress of ceremonies who captivates everyone with her genuine smile, making everyone who enters the restaurant feel like a friend, not just a customer. The youngest of the Cerea family had the honor of learning the art of hospitality from her mother Bruna, but has since developed her own unique style, one of thoughtfulness and attention that makes the experience at Da Vittorio truly unforgettable. The dining room's engine runs at full speed thanks to her example, where gestures and glances never leave anything to chance. This philosophy is also reflected at the Relais&Châteaux La Dimora—where Rossella's concept of hospitality expands further—and in the gift industry, where her refined taste allows her to create gifts distributed worldwide. To ensure that Da Vittorio standards are always met, Rossella also monitors the continuous professional development of employees through Da Vittorio Academy, the free advanced training course reserved for all company collaborators.

The apple never falls far from the tree: Roberto—known to all as Bobo—grew up among the pots and pans that Vittorio and Bruna prepared at their first restaurant in Bergamo, and their dedication and example were the spark that ignited his passion for good food. Helping out in the kitchen has always been a natural fit for him, leading him to develop a particular fondness for pasta dishes, which remain his forte to this day. From his initial training in the field, alongside his family, to the desire to deepen his knowledge and refine his techniques, it was a short step. Today, Bobo, together with his brother Chicco, designs all the culinary itineraries for the various outlets, supervises the growth of the many young talents trained by the Da Vittorio "nursery," and continues to be curious and travel the world to discover new techniques and cuisines.