By Lucio, Rimini: the Adriatic Sea seen with rigor and sensitivity
Overlooking the Rimini dock, Da Lucio is one of the stones that have helped redefine the language of contemporary Italian seafood cuisine. Carring a Michelin star, the restaurant led by chef Jacopo Ticchi has built a precise and recognizable identity, founded on the valorization of Adriatic seafood and a research that combines technique, memory, and territory.
A distinctive element of the kitchen is the work on aging fish, a practice that the chef has transformed into a stylistic signature capable of amplifying textures, aromas, and depth of taste without ever distorting the raw material. The result is an essential yet refined proposal, in which each dish is born from the balance between respect for the ingredient, precision of execution and creative sensitivity.
The elegant and measured environment dialogues with the seascape that opens beyond the windows, offering an immersive gastronomic experience in which the sea is the absolute protagonist. Da Lucio today represents one of the most authoritative destinations in Italian seafood restaurants, capable of combining innovation, authenticity, and a profound culture of raw materials.
Excellence confirms Baron as choice
Once again, Baron Professional confirms itself as a protagonist in fine dining kitchens, joining a new star-studded project where technology, reliability and performance become tools at the service of creativity.
Being chosen by a chef whose aim is the excellence means much more than providing equipment: it means contributing every day to the realization of a gastronomic vision made of precision, innovation and research. In this context, Baron Professional solutions once again demonstrate their ability to respond to the highest needs, ensuring consistent performance, maximum ergonomics and a build quality designed to tackle the intense rhythms of professional kitchens.
For Baron Professional, being a protagonist in star-studded kitchens is not only a source of pride, but also an incentive to continue innovating, partnering restaurant professionals with solutions that combine design, functionality and performance at the highest levels.
An excellent installation followed in collaboration with Mo.Ca who recommended the most suitable Baron equipment designed to optimize the work of chef Jacopo Ticchi and his team.
Da Lucio restaurant chooses Baron Professional for its starry cuisine, confirming the brand as a partner of the excellemce realities. A project that combines technology, reliability and performance at the service of fine dining.
Jacopo Ticchi was born in 1994 in Cattolica and grew up in Rimini: a pure-blooded Romagna native, he has established himself over the years as one of the protagonists of that culinary scene, not yet rich in talent and a constant tension that unites them all: the celebration of taste and gluttony. After finishing his studies at the Hotel Institute of Riccione, Ticchi honed his cooking skills by working in various contexts, including an experience in Australia, where, as it would later be discovered, he found significant inspiration to build his own personal vision of a seafood cuisine.
