Gaetano Trovato is theGrand ChefRelais & Châteaux of restaurant Arnolfoin Colle Val D’Elsa, Italy. With his brother, Giovanni – the sommelier and maitre D’ -they reflect their Sicilian roots, usingregional and seasonal products. Combiningfine-dining with a homely feeling, Arnolofois in a lovingly restored16th Centurypalazzo. It reflects a balanced mix of antique furniture and handcrafted Baccarat chandeliers with a few selected images of modern art. The tables are stocked with fine fine white porcelain, which is supplemented with simple crystal glasses. Colle is a town of crystal production in Tuscany.
As an adolescent, Chef Trovato developed a love for fine cuisine, blends of different flavours, contrasting tastes and unusual pairings: sweet, savoury, bitter and sour. Hebecame a chef out of hispassion towards these elements, and towards his culinary Italian roots. Plus, hehad a talent for it and a desire to be creative. Hestarted his career as an apprentice in Saint-Moritz, and then, under the supervision of the great chef Angelo Paracucchi, in Ameglia, he learnt how to bring taste to life.It was later at Le Moulin de Mougins with Roger Vergé and in Paris, working with Gaston Lenôtre that his signature cuisine became apparent.
The restaurant – founded in 1982 by Gaetano – has since been awardedtwo Michelin stars, and become a member of Relais & Chateaux.
|Describe your culinary philosophy…|
My five most important ingredients of Italian cuisine are:
the microclimate of each region has its rewards in a different way following the seasonal pattern, Vegetables, Meat, Fish, Pasta, Cheeses.Today’s kitchen is simply the result of professional experience, carried out by re-reading, the dishes that have marked the history of our country.
What is your aim?
There isa direct ordefault goalthere are many, but certainly thinking about the health ofof my clients, usingexcellent products,organicaway my land,thinkingtocreatehealthy dishes,beautiful,digestibleand greatcolor effect,but alsoverytasty.
What is your greatest inspiration?
Inspiration iswithinmèalwaysgrows and matureswith me,it evolvesaccording to the stateof mindthatallows you toexpressbeautyandat the same timewith taste.
What three things would you take to a desert island?
I would bringwith me, love,water, fire.
- 2 Michelin stars
Via XX Settembre n° 50 – 52
Colle di Val d’Elsa
+39 05 77 92 05 49