“Once upon a time there was a Biosteria , owned by Alessandro, Andrea and Francesco, where the staff was very kind, the environment welcoming and design, a few books scattered here and there; the prevailing professionalism (chapeau to the maître Matteo Belotti) and the menu cascade very elegant , clearly studied and with a decidedly gourmet approach, if you want also transversal “.
Born in 1982, the starred Chef Michele Cella has made cooking the goal of his life since he was very young.
The desire to work in a brigade, a certain haste in wanting to throw oneself in the middle of the arena to test oneself with pans and fires, were mitigated by excellent teachers and a wealth of experience in the field.
At 24 he is already sous-chef in the brigade led by Alessandro Breda at Gellius di Oderzo (Treviso). In 2008, he ranked first at the Alma Viva Award followed by an experience at Il Canto di Siena, where chef Paolo Lopriore teaches him the value of raw materials and flavors.
Since 2009 he has collaborated with Leandro Luppi of La Vecchia Malcesine, a starred restaurant on Lake Garda, where he had the role of sous-chef with ever new stimuli and objectives.
His cuisine is centered on the enhancement of products and uses passion, instinct and respect, supported by knowledge.
Since 2013 he has been in charge of the kitchen of Basilico 13 , the well-known BIOsteria in Piazza San Vito in Treviso, known for its vegan and vegetarian proposals, but also for creative organic dishes based on fish, meat and raw materials of the highest quality.
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