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Ezio Gritti is a world-renowned chef, who has an indisputable talent in the culinary field, which ranges in different branches of application, including as a sommelier. Several books have been written, among which the most famous, which highlights his imprint in the kitchen, which was printed in 2007, with a circulation of just over 1000 copies, which he has always described as an undeserved privilege.
History of Ezio Gritti
Ezio’s life path has been very articulated, which has evolved over time, through a collection of recipes and various collaborations, which have then made him a particularly famous person. When he was still a child, he spent a difficult childhood, as he says, which is characterized by a life in baskets of bread. A fairly humble path, therefore, with a career that began in what is the food-based shop, run by the family, within the province of Bergamo, where the work was particularly hard. The following steps were particularly demanding, they led him to continue, with enormous sacrifices, a sense of duty and even a pinch of healthy unconsciousness, which led him slowly, to reach certain levels and increasingly higher degrees, up to the Michelin star. His success was built completely independently, through determination and passion, which allowed him to fulfill his desire, leaving an indelible mark on the restaurant scene, especially within the Italian country.
However, as it should be, today he is seeking further consecrations, within the international scene, which can lead him to establish himself further and further among the best chefs of a world nature. So what he can certainly wish for is that despite having to travel the world, and be very busy, this, however, leads him to achieve new goals in the culinary context through men like him, who with commitment, dedication and inventiveness , they can continue to amaze what the whole world is and ensure that our country becomes the number one in the world in terms of cuisine.
An award that certainly strengthens the degree of pride for each of us.