Riccardo Radice
Riccardo Radice | Fishology* Barcelona, Spain
Biography
Riccardo Radice is a chef and founder of Fishology, the restaurant he established with Giulia Gabriele in Barcelona. Born in northern Italy, his desire to cook led him to work in different European cities, including Prague, Amsterdam, Bilbao and Barcelona. In the Catalan capital, he worked at restaurants including Disfrutar, Angle, Spectrum and Nerua before setting up his own project.At Fishology, he develops a cuisine centred on seafood and the revival of traditional preservation and transformation techniques. The restaurant works with preparations including preserves, curing, maturation, escabeches, charcuterie and smoking, with particular attention to making full use of fish. This approach has also been extended to Fishology Foods, a brand of seafood charcuterie products created with Gabriele.
In 2021, Radice was a finalist for the Cuiner Award at Gastronomic Forum Barcelona with Fishology, alongside Giulia Gabriele. In 2024, the restaurant was awarded its first Michelin star.
Sessions
11:00h
Presentation with tasting |
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Sea Charcutiers
Riccardo Radice
Fishology*
Chef
Speaker
Giulia Gabriele
Fishology*
Maître
Speaker