Davide Mantovani at The Elephant Inn

“Davide Mantovani’s bass lines are impressively attention-grabbing on their own.” All About Jazz
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“Davide is a world-class bass player and the essential secret ingredient in many world music and jazz projects” Alex Wilson
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Italian born bassist Davide Mantovani moved to the UK in 1991 and quickly established himself as an A-Lister after working with such artists as Zoe Rahman, Andy Sheppard, Jean Toussaint, Neil Angilley, Jim Mullen and Alex Wilson.
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His performance and recording credits include Lisa Stansfield, Tony Allen, Baaba Maal, Seckou Keita, Jason Rebello, Natacha Atlas, Mulatu Astatke, Nana Vasconcelos, Cheick Lô, Baseckou Kouyate, Cheo Feliciano, Herman Olivera, Aster Aweke, Jean Toussaint, Antonio Forcione and many others....

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“Davide Mantovani’s bass lines are impressively attention-grabbing on their own.” All About Jazz
​
“Davide is a world-class bass player and the essential secret ingredient in many world music and jazz projects” Alex Wilson
​
Italian born bassist Davide Mantovani moved to the UK in 1991 and quickly established himself as an A-Lister after working with such artists as Zoe Rahman, Andy Sheppard, Jean Toussaint, Neil Angilley, Jim Mullen and Alex Wilson.
​
His performance and recording credits include Lisa Stansfield, Tony Allen, Baaba Maal, Seckou Keita, Jason Rebello, Natacha Atlas, Mulatu Astatke, Nana Vasconcelos, Cheick Lô, Baseckou Kouyate, Cheo Feliciano, Herman Olivera, Aster Aweke, Jean Toussaint, Antonio Forcione and many others.
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For this gig at The Elephant Inn he’s bringing a set of his own compositions, many of which have been broadcast around the world, and an intriguing hand-picked band.
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“coherent and thoughtfully put together, delivered via some fantastic musicality.” Jazz UK
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“Rhythm section players rarely step forward as leader, but bassist Davide Mantovani delivers the goods in style” Evening Standard
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“Mantovani picks out deep samba and Richard Bona-style Afro-funk/rock grooves with a warmth of tone and sensuous drive that makes sure the bottom end is always cooking.” JazzWise

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