Mediterranean Roots – Iconic Tastes Four Hands
Mediterranean Roots – Iconic Tastes Four Hands is an exclusive dining event celebrating the encounter between tradition and innovation in the heart of Naples. Two exceptional chefs, Alessandro Lucassino and Oliver Glowig, come together on the evening of 7 October to create a unique gastronomic experience, intertwining Mediterranean flavours with contemporary techniques.
Il Ristorante Alain Ducasse Napoli, within ROMEO Tange Napoli, will provide the perfect setting for a sensory journey showcasing the finest culinary expressions of Naples and Cilento.
An unmissable opportunity to discover how two culinary languages merge in harmony, giving life to a seven-course tasting menu inspired by Mediterranean heritage and roots — featuring Glowig’s interpretation of the Licosa red mullet and Lucassino’s refined pairing of autumn porcini and clams.
The Chef:
ALESSANDRO lUCASSINO
Executive Chef at IL RISTORANTE ALAIN DUCASSE NAPOLI
Originally from Tuscany, Alessandro Lucassino nurtured a deep passion for cuisine from an early age. After training in Paris alongside Alain Ducasse, at Plaza Athénée, Salon des Manufactures and Cucina, he is now Executive Chef at Il Ristorante Alain Ducasse Napoli within ROMEO Tange Napoli. Here, he interprets the Maestro’s vision with a personal style that bridges France and Italy, showcasing Neapolitan and Mediterranean excellence through international techniques and creating a cuisine that harmoniously blends roots and innovation.
The Chef:
OLIVER GLOWIG
CHEF AT RISTORANTE TRE OLIVI IN PAESTUM
Oliver Glowig, German by birth but Italian by choice, began his career at the Grand Hotel Quisisana in Capri under Gualtiero Marchesi. After earning his first Michelin star at Ristorante Acquarello in Munich, he went on to achieve two stars at the Capri Palace Hotel & Spa and at Hotel Aldrovandi in Rome. In 2024, he joined Tre Olivi in Paestum, where he was immediately awarded a Michelin star, reaffirming his talent and his deep connection to Italian cuisine.
