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Chef Nicola Portinari


Nicola Portinari - November 2012.jpg

A two-starred Michelin restaurant located in Lonigo, Vicenza, La Peca was a dream realized by Master Chef Nicola Portinari and his brother, Pierluigi, in 1987.  Born and raised in Veneto, Nicola is devoted to creating cuisine that reflects his region. Chef Portinari believes strongly in the value of traditional Italian cuisine. His early experience was nurtured by his father who managed a butcher shop and rotisserie. At 17, Nicola began learning the intricacies of working with fine meats, while simultaneously mastering the fundamental elements necessary in creating innovative recipes, always mindful of the value of Italy’s rich ingredients. Nicola’s passion stems from one fundamental belief: “make cooking that enhances the quality of ingredients used.” 

La Peca’s success is directly attributable to Nicola's passion and determination. Nicola's creativity was recognized in 1999 by the Espresso Guide as the Best Young Chef of the Year.  


September 2015 Cooking Videos



    Potato chip crusted red snapper with a sweet and sour red bell pepper sauce - September 28, 2015

    Chef Nicola Portinari - Sept 28, 2015 - Antipasto

    Video length: 8:49



    Secondo Piatto (Main Course)

    Grilled and smoked Chilean sea bass with herbal salt, olive and walnut pesto, and cream of potato - September 28, 2015

    Portinari 2015-28 Secondo Piatto

    Video length: 11:00




    Fake Napoleon with cream of caramel and maple syrup - September 28, 2015

    Portinari 2015-28 Fake Napoleon

    Video length: 14:29


    Omelet with langostinos, wild baby kale with mixed greens, fresh herbs and balsamic vinaigrette - September 27, 2015

    Chef Nicola Portinari - Sept 27, 2015 - Antipasto

    Video length: 14:24





    Tempranillo soup with bay leaf gelato and fresh figs - September 27, 2015

    Portinari 2015-27 Dolce.jpg

    Video length: 11:55

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“Reno is very lucky to have an organization which makes it possible for native Italian chefs to be here and teach us so many of their wonderful recipes straight from their home country.”

Veronica P.

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