Fabrizio Ricotta is our guest chef at Dina!

Fabrizio knew from a young age that he was in love with food, however, he never went to culinary school. Instead, he apprenticed with his grandmothers and other experienced pasta makers and chefs. He learned the traditional methods of making pasta and developed a keen eye for quality ingredients, and a style focused on mixing traditional recipes and modern cooking techniques.

In 2010, Fabrizio moved to London to further his career. He quickly established himself and worked his way up, working at a number of Michelin-starred and awarded restaurants including Texture, Novikov, Darwin Brasserie and Burro e Salvia. In 2018, he started freelancing, working on his own events where handmade pasta is always a staple on his menus.