Giuseppe Lo Iudice
Born in Salerno, grew up in kitchens world wide between New York, London and Berlin. I worked at the Bulgari Hotel of Milan and at the “Il Pagliaccio” restaurant in Rome before opening Rettrobottega.
I was raised by Enrico Crippa, Antonio Guida and Anthony Genovese, in their kitchens. Being in the kitchen is my way of enjoying and living raw materials, seasons as well as that intrinsic simplicity of food.
Every week (on Monday) the whole team collects wild herbs, wild fruits, tubers, lichens and roots in several pristine areas of Abruzzo.
Wild vegetable is an integral part of our journey and our culinary identity.
We collect wild herbs together with an ethnobotanist who is part of our team, learning a lot and discovering new flavors. it is our way of thinking about the ethics of cooking.
We organize private dinners and lunches.
We offer our exclusive private room or we can move to alternative locations.
We build tailor-made events, in which our cuisine and our idea of style and hospitality are central.