Alessandro Bellingeri

Chef Alessandro Bellingeri's cuisine is a "concentrato di montagna," deeply rooted in the Trentino Alto Adige region that has adopted him. His approach is characterized by "gentle aromas, refined layers of flavor, intense and vibrant colors," reflecting a sensitive yet strong culinary personality. He prioritizes equilibrium and the "true taste of ingredients," a principle instilled by his early mentor, Stefano Mazzone. This foundation underpins his maturation into a chef who interprets territorial cuisine with greater awareness, focusing on gradual evolution rather than abrupt changes. His commitment to the territory is paramount, dictating a "zero-kilometer" sourcing philosophy. He personally tends a small garden, which, along with collaborations with local farmers, provides a continuous supply of seasonal produce. Bellingeri is renowned for foraging wild herbs, lichens, mugo pine, and cembro pine, integrating these unique mountain elements into his dishes. This meticulous sourcing also extends to local fish and dairy products, such as "first-salt mountain cheese" and "mountain cow ricotta," ensuring an authentic expression of the region's bounty. Bellingeri's overarching vision is to offer an "essential, flavor-driven, and comprehensible" experience, where the menu undergoes constant metamorphosis in harmony with the turning seasons. He strives for "greater elegance and sustainability," consistently developing synergies with local producers. The dining experience is conceived as a journey, akin to trekking, designed to evoke "well-being, comfort, and a roundness of flavors," even embracing intriguing bitter components. Ultimately, he aims for each dish to immerse the diner in the "scents of a mountain meadow," translating the Alto Adige landscape directly to the plate. Chef Bellingeri's technical mastery is characterized by a precise pursuit of ingredient equilibrium and authentic taste. He frequently employs "charcoal grilling" (cottura alla brace) to impart a smoky depth to proteins like his unique freshwater "persico spigola." His global influences are skillfully integrated, such as the "nixtamalization" of corn for his Mexican-inspired tostadas, creating a bridge between cultures and local produce. He has a nuanced approach to textures, occasionally incorporating creams into main courses, reflecting influences from mentors like Alessandro Gilmozzi. A profound respect for botanicals is evident in his "skilful use and valorization of herbs," a technique honed under the tutelage of Enrico Crippa and Riccardo Camanini. Strong seasonality dictates his kitchen, ensuring a dynamic menu that transforms with nature. His flavor and plating philosophy emphasizes aesthetic harmony over mere visual spectacle. Bellingeri creates dishes that are "beautiful and well-plated," ensuring visuals anticipate the pleasure of taste rather than distracting from it. His palate embraces a "roundness of flavors," often featuring a balanced integration of bitter notes derived from ingredients like yarrow or lovage. Dishes are meticulously crafted to evoke specific sensory experiences, such as his "Riso mantecato," designed to conjure a "walk through mountain meadow scents," with balsamic, herbaceous, and subtly acidic profiles from mugo pine and acidified butter. Among his legendary signature dishes are: * **Riso mantecato al primo sale di malga, pino mugo, fieno e fiori**: A creamy rice dish capturing the essence of mountain meadows with balsamic pine and floral notes. * **Tostada di mais con salmerino, avocado, cetrioli e camomilla**: A cultural fusion dish pairing local arctic char with Mexican nixtamalized corn tostada. * **Branzino di acqua dolce, pesto di trifoglio, coste e dragoncello**: Featuring a unique freshwater perch-sea bass hybrid, charcoal-grilled and served with herbaceous elements. * **Cannellone di Bardana, porri ripassati alla brace e achillea**: A vegetable-centric dish where burdock root mimics pasta, offering earthy tones with grilled leeks and bitter yarrow. * **Sambuco, levistico e mezcal**: A dessert showcasing the bold, balsamic notes of lovage balanced with elderflower sweetness and smoky mezcal. * **Tartelletta wild**: A petit four designed to transport the diner "immediately into a forest" with a single bite. * **Tortello di aglio orsino ripieno di ricotta di malga, rifinito con fiori dell’orto e radice di polipodio**: A seasonal pasta dish filled with alpine ricotta and wild garlic, garnished with garden flowers and polypody root.

Career

• Cook at antica Corte Pallavicina, Polesine Parmense
• Cook at Hotel Londra Palace, Venezia
• Cook at Restaurant with Riccardo Camanini, Lago di Garda
• Cook at Piazza Duomo, Alba
• Cook at Osteria Francescana, Modena
• Cook at Restaurant in Capri (with Stefano Mazzone), Capri
• Cook at El Molin, Cavalese
• Chef-Owner at Acquarol (original location), Val di Fiemme
• Chef-Owner at Osteria Acquarol, San Michele Appiano
• Chef-Owner at Pastificio A.Mano, Appiano sulla Strada del Vino

Mentored by Massimo Spigaroli, Stefano Mazzone, Riccardo Camanini, Enrico Crippa, Massimo Bottura, Alessandro Gilmozzi.