Tuscan-born Chef Renato De Pirro has always had a deep affection for the kitchen. He spent his childhood learning to cook alongside his mother and grandmother, building a culinary foundation grounded in family tradition and regional Italian techniques.
“Italians are about family, cooking and tradition,” says De Pirro. “The kitchen is where we spent time with family and friends: creating recipes, enjoying wines and developing meaningful traditions and techniques that still guide me today.”
With more than 20 years of experience in acclaimed kitchens across Europe, South America and the United States, De Pirro serves as executive chef at Houston’s Hotel Granduca and heads its signature Ristorante Cavour. His cuisine blends the simplicity and respect for ingredients central to Italian cooking with influences gathered from extensive travel. Above all, his approach emphasizes learning from regional traditions and preserving the distinct flavors that define Italy’s varied culinary landscape.
“The best part of preparing Italian cuisine is tradition,” he explains. “Every region, province and valley has its own habits and specialties. Studying the cuisines of the past is essential to cook well in the present and to innovate for the future.”
Mixed greens with heirloom tomatoes, pesto dressing and pine nuts Serves 4
For the salad:
8 long, very thin slices of cucumber
6 ounces mixed salad greens
8 ounces baby heirloom tomatoes, halved
4 teaspoons toasted pine nuts
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon Champagne vinegar
1 cup fresh basil leaves
1 clove garlic
1 tablespoon finely grated Parmigiano-Reggiano
Salt and pepper, to taste
Place all dressing ingredients in a blender and process until smooth. Taste and adjust seasoning.
For the garnish:
4 grissini breadsticks
Presentation:
For each serving, form a small crown in the center of the plate using 2 cucumber slices. Place one quarter of the dressed greens inside the cucumber crown. Top with halved tomatoes and sprinkle with toasted pine nuts. Finish by leaning a grissini against the salad for an elegant touch.
Gnocchi with eggplant tomato sauce and fresh ricotta cheese Serves 4
For the gnocchi:
1 pound Idaho potatoes, unpeeled
5 ounces all-purpose flour
2 tablespoons finely grated Parmigiano-Reggiano
2 egg yolks
Salt and pepper, to taste
Boil the potatoes until fully cooked. While still warm, pass them through a food mill to achieve a fine, lump-free texture. Allow the potatoes to cool completely. Combine the cooled potato purée with flour, grated cheese and egg yolks; season with salt and pepper. Mix gently until a soft dough forms. On a lightly floured surface, roll portions of dough into ropes about 1/2 inch in diameter. Cut into 1/2-inch pieces and, if desired, roll each piece along the back of a fork to create ridges. Set aside on a lightly floured tray. When ready to serve, cook the gnocchi in gently boiling, salted water; they are done when they float to the surface.
For the eggplant tomato sauce:
2 tablespoons extra virgin olive oil
1 clove garlic, sliced or minced
1 medium eggplant, peeled and diced into 1/4-inch cubes
1 small can imported Italian tomatoes, pureed
1 tablespoon basil chiffonade
Salt and pepper, to taste
Warm the oil in a sauté pan and lightly brown the garlic. Add the diced eggplant and sauté for a few minutes until slightly softened. Pour in the pureed tomatoes and simmer about 5 minutes, allowing the flavors to meld. Stir in the basil and season with salt and pepper to taste.
For the garnish:
Fresh ricotta cheese
Small basil sprig
Presentation:
Toss the cooked gnocchi with the eggplant tomato sauce and transfer to warmed plates. Place a generous dollop of fresh ricotta on top and finish with a basil sprig for color and aroma.
Pan-seared branzino with heirloom tomato sauce and fennel salad Serves 4
Ingredients:
1½ pounds branzino (Mediterranean sea bass), cleaned and filleted
8 ounces baby heirloom tomatoes, halved
1 teaspoon minced garlic
1 tablespoon basil chiffonade
6 tablespoons extra virgin olive oil, divided
8 ounces fennel, thinly shaved
Salt and pepper, to taste
Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Season the branzino fillets with salt and pepper and sear skin-side down first, then flip to finish cooking until the fish is opaque and slightly crisped. In a separate pan, warm 2 tablespoons of oil, add the garlic and then the halved tomatoes. Sauté for about 4 minutes, then season with salt, pepper and basil.
Toss the shaved fennel with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste, keeping the salad crisp and lightly dressed.
Presentation:
Arrange a portion of seasoned fennel on one side of each plate and place a seared branzino fillet on the other side. Spoon the warm heirloom tomato and garlic sauce over the fish and serve immediately.