The Journey of Pierluigi Antonucci from Painter to Chef at Ristorante Don Evandro in Abruzzo

Posted by Rowena Dumlao Rowena Dumlao - Giardina 7/14/2024

The Journey of Pierluigi Antonucci from Painter to Chef at Ristorante Don Evandro in Abruzzo

The brainchild of Pierluigi Antonucci, Don Evandro is more than just a dining establishment. It is a space where art meets gastronomy and where Pierluigi's artistic past beautifully intertwines with his culinary present. Tucked in the heart of Popoli, a tranquil town in Abruzzo, Don Evandro stands as a testament to the seamless fusion of art and culinary mastery, all brought to life by Pierluigi's creative vision.

Pierluigi Antonucci's journey into the culinary world is as unique as his creations. His initial passion was for art, particularly painting. After attending the Academy of Fine Arts, Pierluigi moved to Milan, where he immersed himself in the vibrant European art scene. Despite his success in art, the bustling life of Milan eventually left him yearning for a change.

The love for cooking, instilled in Pierluigi by his mother Andreina and grandmother Dora, always lingered in the background. This deep familial connection to food, combined with his desire to escape the hectic pace of city life, led him back to his roots in Abruzzo. Here, he envisioned a place where he could merge his artistic talents with his culinary passion, giving birth to Don Evandro.

As a self-taught chef, Pierluigi has nurtured his culinary passion with a deep respect for his territory. While he draws inspiration from the gentle depth of Niko Romito’s style, he has carved out his own distinctive approach, favoring decisive flavors. The name Don Evandro pays homage to Pierluigi’s grandfather, a shrimp fisherman with unfulfilled entrepreneurial dreams. Pierluigi felt it was his duty to honor his grandfather by naming the restaurant after him, thus keeping his spirit alive through his culinary endeavors.

Leek

Water and Flour Gnoccetti and Celeriac

Eugenia Antonucci, Pierluigi’s partner in both life and work, complements his culinary vision with her expertise in linguistic mediation and her love for travel and nature. Her involvement in the restaurant is a testament to their shared passion for hospitality and fine dining. Eugenia ensures that every guest at Don Evandro feels at home, enhancing the dining experience with her warm and attentive service.

Trout, Onion and Nutmeg

Don Evandro reveals a setting of subdued elegance, where minimal modern elements blend fluidly with the historic charm of Popoli. Of course, the great painter in him is seen on the walls of the restaurant. Positioned directly across from the Ducal Tavern, a medieval architectural gem, the restaurant is steeped in the rich history of a location.

Beet, Walnuts and Mountain Pine

For those seeking a refined culinary experience in a picturesque setting, Don Evandro is an unmissable stop. Pierluigi Antonucci’s dedication to quality and his innovative spirit shine through in every dish, making each visit a memorable journey through flavors and artistry. At Don Evandro, you not only taste the food but also feel the love and passion behind it, much like admiring a beautiful painting.

Forest Broth

The Menu

Located near the sources of the Pescara River, it has always been abundant with freshwater fish and crustaceans, reminiscent of the days when Pierluigi would fish with his grandfather, Evandro. These early experiences have profoundly influenced his culinary creations, with freshwater ingredients often taking center stage as well as the particular little-known variety of cipolla dorata (golden onion) of Popoli. These are onions that are intertwined with the river algae that have particular characteristics of reaching large dimensions, weighing until more than a kilo, without losing its delicate flavors. It is milder and slightly sweeter than the other onion varieties.

Lamb and Horseradish

Golden Onion

The tasting menus at Don Evandro come in two variations: the "Segno e Vento" 6-course menu at €80 and a smaller 4-course chef's selection at €50. Additionally, a selection of four kinds of cheese is available for €20. An à la carte menu is also offered, featuring appetizers, first, and second courses ranging from €16 to €28. While the menu frequently changes, certain dishes by Pierluigi remain standout favorites. Notably, his use of trout and the golden onion of Popoli exemplify his culinary expertise. Among his strongest offerings is the 15-day dry-aged lamb, renowned for its exceptional tenderness and rich flavor, making it a must-try for diners.