BRESCIA – DELICIOUS SEAFOOD CUISINE
the youngest Michelin starred chef in Europe reveals the secret of its success:
The Formula of 3!
Try to believe with spring recipes
La Porta Antica, Brescia, via Bezzecca 17
Two ingredients that are compatible or in contrast, and the third that makes the
difference: it amplifies or dampens the set of flavors of the two components.
For example cream and lemon curd, prawns (red) and kiwi, amberjack, pink grapefruit
and white chocolate, etc.
This is the secret of Augusto Valzelli’s cooking, a 29-year-old from Brescia, from 6 the
youngest Michelin starred chef in Europe: he was just 23 when he received the
No coincidence that 3 is considered the perfect number; symbolizes creativity and is a
source of imaginative energy.
Today the enfant prodige is a complete kitchen artist, a unique reference in Brescia for
the most inventive seafood cuisine, with his workshop in via Bezzecca 17 (Campo di
Marte area), where at 9 tables only 25 people at a time have the privilege to share his
world of unexpected flavors.
La Porta Antica is a restaurant but in reality it is the heart of Augusto Valzelli’s
experimentation. This is why the kitchen is not visible: it hides delicious secrets which
are the fruit of continuous trials and inventions; for this reason, every experience at
La Porta Antica is new, amazing, unforgettable.
Discover the spring recipes including the inevitable Michelin starred dish, red prawns
And underlines the chef “We are waiting for you from 6pm with the aperitif of the
barman Carmelo Milioto who creates exclusive cocktails always on the rule of
contrasts: “Lipstick and chocolate” for example is based on pink grapefruit,
pomegranate, lemon and orange juice and “Amarena Smash” with Bourbon Whiskey,
black cherry, angostura, mint and lime.”
Having worked alongside Davide Botta and Andrea Sarri in the kitchen, Valzelli stands
out for his peculiar ability to treat raw materials, according to the principle of
essentiality. Therefore, rule number one is the quality of the ingredients: the fish is
the catch of the night. Valzelli proposes it preferably raw or lightly cooked, preserving
intact the scent of the Ligurian sea.
From here on, art is about combining flavors: sweet with savory, sour with neutral …
in a continuous discovery of possibilities that surprise the palate and the mind of the
The environment of the restaurant itself is one with the dishes, thanks to the
continuous references to the sea, between tradition and innovation. The name derives
from the presence of three doors, one to welcome guests at the entrance, the other
two in the hall, recovered from a historic Liberty building of 1927, located at the foot
of Brescia Castle.
Inside the ancient door, every detail has been selected by the architect Clara Bertolotti
with the same care that Augusto dedicates to the kitchen, to express the chef’s mood,
made of simplicity and sensuality.
The Sardinian breccia bar counter is reminiscent of fine sand beaches, slate floor
streaks have the depth of sea wave movement, warm colors on the walls help focus
on the dish served without tablecloths on precious solid oak tables elegantly decorated
with a classic mise en place between silver and crystal, enriched with very comfortable
and individually lit chairs by the transparent and satin-finished Medusines in the
Orbite system of the Album, designed by the designer Pepe Tanzi, which enhance the
dishes thanks to their remarkable color rendering. While the suspension lamp E.T.A.
SAT of Kundalini, signed by the Designer Guglielmo Berchicci is visible on the bar
The picture gallery is the result of Valzelli’s personal choices which draws on a well-
known modern family art gallery in Brescia, in particular Impact by Julian T wants to
express the explosion of flavors.
The clever mix of refinement and elegance of the ancient door, not too formal, makes
the restaurant suitable for a business lunch, a business meeting, but also for a tête-à-
tête evening with menus and different and targeted prices.
A little corner of marine dream in the city!
It is no coincidence that Valzelli defines the world of cuisine he discovered in the
Parish at the age of 13 as ‘fantastic’, thanks to a volunteer who entertained young
people by making them simple recipes. The spark ignited a burning fire in Augustus,
the son of a manager and a teacher, who then attended the Hospitality Institute “A.
Mantegna “of his city, graduating as a cook in July 2009.
The career started at the “Trattoria L’Artigliere with chef Davide Botta (member of
J.R.E, CHIC guide and owner of a Michelin star). Valzelli becomes immediately the Chef’s right arm. In June 2013 he moved to Imperia to work alongside Andrea Sarri (President of J. R. E. and owner of a Michelin star) with the aim of specializing in seafood cuisine in the “Sweet and Sour Restaurant”. In November, after the summer season, Sarri leaves the restaurant and the reins pass to the very young Augusto Valzelli. And in November 2015, at only 23 years of age, the greatest satisfaction comes: the Michelin Guide recognizes 1 Star: Augusto Valzelli becomes the youngest Michelin starred in Europe. On 27 April 2017, the heart takes him home and his restaurant “La Porta Antica” opens in Brescia.