La Porta Antica

The story

La Porta Antica, Brescia: Inventive Seafood Tastings from Chef Augusto Valzelli

The Philosophy of Three

“Two compatible or contrasting ingredients, and a third that makes the difference,” explains chef Augusto Valzelli. At La Porta Antica, this rule drives every dish. Cagliata di panna with lemon, red prawns with kiwi, amberjack with pink grapefruit and white chocolate – each plate is a study in balance and surprise. The kitchen, deliberately not open, guards the secrets of an ever-evolving repertoire. Only nine tables seat twenty‑five guests per service, making each meal a private encounter with the chef’s imagination.

From Prodigy to Homecoming

Valzelli discovered his passion at thirteen, helping a volunteer cook simple recipes in his parish. After hotel school in Brescia, he trained under starred chefs Davide Botta and Andrea Sarri, then took the helm at a restaurant in Imperia at just twenty‑three. In November 2015 the Michelin Guide awarded him a star – at the time, the youngest chef in Europe to earn one. Homesick, he returned to his native city and opened La Porta Antica in April 2017. Today the restaurant holds a Michelin Recommended distinction, a nod to the consistent originality that first made him a name.

Three Paths, One Vision

The menu changes constantly, but three tasting journeys anchor the experience. “Essenza” (€80) offers a compact sequence: Mazara red prawns in a bufala caprese, rigatoni with cannellini cream and octopus, pan‑fried ombrina on red cabbage with coconut‑curry sauce, and a millefoglie finished with orange‑scented chantilly. For more breadth, “Non mi basta” (€110) adds a ceviche of orata and a cagliata di panna with liquorice and hazelnuts. The ultimate expression is “Ci pensa Augusto” (€140), where the chef sends out his full palette: violet prawns from Sanremo with raspberries and lardo, Carnaroli risotto with robiola and scampi, line‑caught dentice with Belgian endive and gorgonzola fonduta.

Contemporary Seafood, Always in Motion

La Porta Antica is a laboratory for contemporary seafood, rooted in tradition but never static. Tasting or à la carte, the thread is clear: precise technique, bold pairings, and a restless curiosity that makes every return visit feel like the first.