From Italy, with love

From a simple pizzeria in Naples to Da Vinci in Aberdeen, we caught up with Head Chef, Filippo Ferreri, to find out the secret to authentic Italian cooking.

“I believe that as an Italian coming from the South of Italy, I was lucky enough to have a head start in the hospitality industry. I come from Naples, we live and breathe strong culinary traditions. Becoming a chef started out as a passion, it was a lifestyle which developed into a career almost naturally. I started out as a Pizzaiolo in a little Pizzeria in Naples, and slowly built my way up until I moved to Scotland and had the honour to become the head chef at Da Vinci’s.

I talk about “honour” because there’s nothing that brings me more joy or makes me prouder than working with people who understand and value the need to uphold and respect the Italian tradition. I cherish the kind of clientele we have built at the restaurant; curious minds open to discovering what authentic Italian cuisine really means!

“If I could divulge the one secret to cooking delicious and genuine Italian food it would be to keep it simple. Respect for technique and especially for the ingredients are the two things that truly matter. Don’t be afraid to evolve, but don’t overcomplicate it. I don’t mean to be overly sentimental, but what a true Italian dish really needs is an audience; someone to hold in mind while cooking, just like every Italian nonna.

“What genuinely excites me about working in a kitchen is the buzz during rush hours. A kitchen that works well is never the product of a single person, but rather the work of a team. Maintaining consistency while under pressure is a great challenge, but one I feel we always overcome. It doesn’t matter how busy the restaurant is, the priority is for the customer to taste a little bit of Italy, and the whole team is on board with this purpose. After a busy shift, it’s important to reconnect with the rest of the team and as Italians, we believe there is no better way than to share a meal while talking and laughing.

“Even outside the kitchen, food is always in the background. Whether that’s trying new recipes with family and friends, it’s about staying inspired. For anybody that wishes to break into the industry, my advice is to be patient and learn to love your job even when things get tough. Stay focused and committed, it’s a bumpy road but also an exciting and incredibly rewarding one!

“I’m thrilled to continue evolving in 2026. I want to keep bringing Italian cuisine to the Scottish market, and after winning the award for Best Restaurant in the North of Scotland, I am even more motivated to maintain the high standards built so far.”