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Matteo Tagliapietra

Matteo grew up in the island of Burano, which before its coloured houses and lace used to be famous for its community of fishermen. He used to go fishing with his father and grandfather and to cook the catch with his mum, appreciating very early the quality of the ingredients available in our lagoon and their seasonality. 

Before arriving at Local, Matteo worked in many influential kitchens, from Locanda Cipriani and Hotel Bauer in Venice, to London’s Michelin starred Locanda Locatelli and Nobu, to the world's best restaurant Noma in Copenhagen

Matteo developed his own creative stye of cooking, which takes inspiration from the antique gastronomic tradition of Venice and the great ingredients offered by our land and sea, and from his international background. As soon as an ingredient is available he starts creating new dishes, and the menu constantly changes to reflect the seasons.