Born in 1970, big soccer fan and sea passionate. Emanuele’s essence is expressed in the kitchen, where as a child undergoes the positive influence of Ivonne Bodigoi, fantastic mother and very good cook (school Lenotre), which still continues to transmit her knowledge.
After school and working experiences in Italy and abroad, Emanuele has continued establishing cooperation with Italian and European chefs. He had been the Italian president of the Jeunes Restaurateurs d’Europe 2009-2012. The pleasure of sharing knowledge allows him to give a unique and personal touch to his kitchen, made with local ingredients and contemporary taste.
In 2013 is the best chef in Italy accordingly to Corriere della Sera, the most important Italian newspaper.
Describe your culinary philosophy in 4 words…
Direct, deep,ethical, sustainableand above all, GOOD!
What is your greatest inspiration?
My homeland, Friuli, the place where I live and work, is a lucky place: in fewkilometers You can enjoy the Alps and the seaside, a green countryside and the hills,where the best Italian white wines are produced.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
I would fly toHokkaido and cook together with Yuya Nitta, a talented young chef: he’s gonna go far!
What four things would you take to a desert island?
My essentials:dock station to play music, Franciacorta Dosage Zero 2000 Ca’del Bosco, San Daniele ham and a fishing rod.
- Two Michelin Stars
- 2000 Veronelli Award “Sun”
- 18/20 Guide de L’Espresso
Via Liguria, 252