Born in Sicily, Palermo, Chef Vittorio Sindoni grew up in New York from the age of 14 to 36. After working in various restaurants, he opened his first Italian restaurant with his brother Marcello in Manhattan at the age of 26. Within nine years, they expanded to four restaurants. His journey with Türkiye began in 1996 when he moved to Istanbul to oversee the launch and operations of Papermoon Istanbul, where he worked until 1998. Falling in love with Istanbul and Türkiye broadly, he returned in 2008 and opened Da Vittorio Restaurant in Şişhane, which he unfortunately had to close in 2015. Continuing his desire to work in Türkiye, he accepted an offer in 2017 to open Da Vittorio at the Mövenpick Hotel in Bursa, and later, another Da Vittorio at the Mövenpick Hotel Istanbul Bosphorus in 2021.

Sindoni's passion for cooking started out of necessity after opening his restaurant, transitioning from cooking at home to preparing meals for 50-80 people nightly. The compliments from his guests fueled his love for the craft. He credits his mother as his inspiration, who was the family's beacon during his upbringing in Italy—a time when few women worked outside the home. In his professional kitchen, Sindoni is a team player, understanding and inspiring his colleagues while embracing various cooking cultures and techniques he learned during his time in New York.

Çömlek Restaurant: A culinary feast on Çamlıca Hill Çömlek Restaurant: A culinary feast on Çamlıca Hill

He prefers using fresh, seasonal vegetables and fruits, and high-quality local products like Parmigiano and stracciatella cheese. His recipes aim to find common ground with Turkish dining preferences while incorporating local ingredients like garlic, onions, eggplant, and artichokes. Sindoni stresses cleanliness, punctuality, and respect among colleagues, aiming to lead rather than command.

His menu differentiates itself by focusing on high-quality, fresh ingredients and adapting classic Italian dishes with local Turkish produce. This includes specialties like carpaccio with black truffle dust, homemade ravioli filled with ricotta and spinach, and a 24-hour braised beef Rigatoni stroganoff, constantly adapting the menu to seasonal offerings.

Presentation is paramount in his restaurants, ensuring cleanliness and taste, with a focus on visually appealing plating. Sindoni utilizes local products extensively but also imports essentials like Carnaroli rice, De Cecco pasta, and Parmigiano from Italy.

Evaluating Turkish cuisine, Sindoni finds similarities between Southern Italian and Turkish cuisines, sharing the Mediterranean climate which influences the flavor profiles of both regions. He enjoys making "Eggplant Caponata," similar to the Turkish "şakşuka," noting the shared culinary heritage.

Da Vittorio Ristorante Italiano, located at the rooftop of Mövenpick Hotel Istanbul Bosphorus, offers a unique Italian dining experience with stunning views and a professional team, catering mainly to locals and visiting foreigners, including Italians.

In conclusion, Sindoni playfully notes, “To taste Italian cuisine, you don't need to go to Italy—leave your passport at home and come to Da Vittorio Ristorante in Istanbul or Bursa.”

Editor: Haber Merkezi