Nico Atrigna, originally from Campania, but Sienese by adoption, always had in mind his pure passion of what to be when he grew older: a chef. All his efforts have been put towards this passion.
Like every great professional he started from the bottom. He studied and is in contact with the greatest cultural and artistic exponents. Nico adores to share, meet and discuss with haute cuisine guru’s from Wilye Dufresne to Giancarlo Vissani. Nico experiences, tastes, sharps the palate and technique, to find his path, his philosophy and his idea of true taste.
Nico Atrigna, reserved, creative, eclectic, says that food is the expression of the Earth, that a dish should trigger emotions, activate a memory and generate wealth. The Client is at the center of it all.
In each of his creation there is the 'search of authenticity': the starting point is always the respect of the raw materials and the pure extraction of taste to generate an amazing balance, calibrated around the concept of health and fine cuisine.
It has always been clear for him that eating is a cultural and ethical act, aimed to the welfare of the individual and to the respect towards the environment. This perspective attracts and involves Gianni Brunelli with his haute cuisine project. Nico’s and Le Logge’s cuisine is an expression an ideal symposium that survives and is renewed at all times.
The black cabbage/kale is undoubtedly his most precious food: “I consider the cabbage leaves, with their elementary elegance, a valuable raw material, somewhat like a beautiful rough stone that once developed, reveals its potential and its value".
La Brigata
“Brigade de cusine”, as the French say, or rather, the great family of Le Logge, as we love calling it. Dynamic and specific are the adjectives best shared by our kitchen staff, passion and technique are the characteristics that we find in each of them.
Andrea, the Sous Chef, Nico Atrigna right-hand man, captured by the international air that surrounds L'Osteria is devoted to the transformation of raw materials just as a modern alchemist.
Paolo, dear friend of Gianni Brunelli, nicknamed "Paolo Blues" for his passion for music, represents the continuity of the journey; his mashed potatoes are shrouded by mystery, made following a secret recipe at night when everything around is still sleeping.
Luigi, has always had the dream of growing cooking at Le Logge and here he has really grown.
Davide, the last arrival, but the role of the last does not suit him at all, his ability combined with passion make him closer and closer to the Chef’s Olympus.
These, the team, the Brigade of Le Logge, tight-knit as any team that wants to win and at the same time equipped with great individual skills.
