Our Chef
Born
in Naples Giuseppe De Gregorio trained by his predecessors, follows their
footsteps continuing their ancient family tradition of cooking. We are proud
to have him as head chef of the Osteria dell'Arancio; you could say that
cooking Italian cuisine is what he was born to do! His background also includes
working for Locatelli and Conran. Although passionate about the food from
Naples - he continues to work with a range of artisan producers from the
Marche region who supply him the finest oils, cheeses, pasta and salumi
- he often takes a contemporary approach to traditional Marchigiani dishes,
producing a range of dishes that are better suited to the modern taste and
diet.
"I don't think I've ever encountered a dish
that had me moaning with joy...(!), a fonduta of Teleggio of cheese...with
fine shaving of precious white truffle"
Metro-London
"I'll remember Arancio's
salami and lonza...for a long time"
The Independent
"Yellow pumpkin soup is simply luscious..the
Marche lasagne of Vincisgrassi is both perfectly refined and rudely earthly.
Wines from the area and super salami to appetise round it all off nicely"
The Guardian
"The desserts are in a league of their own"
Girl about Town