Antonio Trotta

Antonio Trotta started his career as a chef when he was very young in 1998 working at the Maronda campsite in Montenero di Bisaccia during the summer months. From that moment he became passionate about cooking and in particular about innovative technologies, preparation techniques, the cooking and presentation of the dishes, while at the same time paying particular attention to the balance of the nutritional contents of the food.

He attended meat cookery courses, experimenting with innovative cooking techniques ; subsequently he was sponsored by Electrolox, who are market leaders within the industrial kitchen supply sector ; he also attended courses for vegetable cutting and small savoury pastries. In 2004 he was chosen to be the official chef for the 'Honda Gresini Racing' team and began to travel the world following the team in the world motor racing championship circuit during the summer months.

During the winter months he worked in California in the Barolo restaurant in Aptos, in London in the Italian 'Pane Vino' restaurant ; in 2007 he returned to Italy working in the restaurant 'Tana del Lupo' in Faenza and as a consultant in Campobasso for the Hotel Don Guglielmo.

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