Chef Nicola Portinari
JRE chef Nicola Portinari was born in Vicenza in 1964 and grew up surrounded by ingredients, thanks to his father’s butcher’s shop and deli. He opened Restaurant La Peca in Lonigo with his brother Pierluigi in 1987 and has led the kitchen since 1989. A formative step was a month in San Sebastián in 2002 near Arzak, which sharpened his technical approach. He’s known for cooking that relies on seasonality and ingredient quality, with careful extraction work (stocks, jus) to build depth, and a strong focus on using raw materials fully.
“We use raw materials in their entirety to avoid waste, using jus and cooking stocks to get the best from the product.”
La Peca
MdHMembre d'Honneur
Lonigo, Italy
Restaurant La Peca opened in 1987 in Lonigo, near Vicenza, founded by brothers Nicola and Pierluigi Portinari. The restaurant was renovated with local architectural materials, then expanded in 2000 when the terrace became a bright dining room with large windows towards the hills and the Rocca Pisana di Lonigo. Nicola leads the kitchen. Pierluigi combines pastry with the role of patron and sommelier, shaping the experience from first course to dessert and wine. Two Michelin Stars confirm the level, but the atmosphere stays personal.
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