About me
Vincenzo was born into a family of restaurateurs, and from a very young age he began his experience in the kitchens of numerous restaurants in the area of Naples and its province.
His training and the continuous search for inspiration for his dishes led him to one of the most prestigious kitchens in Italy, the Taverna Estia restaurant, in the brigade of Gianfranco Vissani, a multi-starred chef who needs no introduction.
He refines his art during his experience in Brussels, and thanks to his innovative approach, he collects numerous prizes and awards during his career abroad.
But it is the love for comfort food and regional traditions that fascinates him the most and he finds the right mood for his idea in the Baccalaria project, thanks to an ingredient as simple and genuine as cod.
Since 2012, with Clara Amodeo, he has been at the helm of Aperitivo Street Food, specialized in event organization and catering.
He is one of the founders of the “Accademia partenopea del Baccalà” or l’”Accademia dei Baccalajuoli”.
He is testimonial for Pentalux, a leading company in the production of professional aluminum cookware for Catering and Kitchen.
He is the Italian ambassador of Icelandic Cod, a consortium that brings together Icelandic companies that produce cod products and which have joined in a market initiative that promotes the quality of products derived from fresh fish that comes from sustainable sources of Icelandic waters. The Icelandic Cod Association (ISF) and Promoting Iceland (Íslandsstofa), with the support of the Icelandic government, have started the "Taste and share the secret of Icelandic cod" project.