Andrea Casali

Chef Andrea Casali's culinary philosophy is a profound synthesis of Italianità and sustainability, deeply rooted in a 'classic-contemporary' approach. He champions the conscious use of national raw materials, honoring and reinventing Italy's rich gastronomic heritage while maintaining an unwavering commitment to environmental respect. This includes a meticulous sourcing approach that emphasizes nature's cycles and thoughtful procurement for both plant-based and animal products, particularly seafood. His ethos is further shaped by a foundation of humility, simplicity, and relentless curiosity, inspired by mentors like Franco Caffara and Enrico Crippa, who instilled in him the mastery of Mediterranean flavors and the vast potential of vegetables. Casali's deep Sicilian roots, inherited from his mother and grandmother Agnese, infuse his dishes with the authentic aromas and tastes of the South, creating a unique bridge between the Lombard territory and the Mediterranean. At the heart of his practice is the Kitchen's biodynamic garden, a 'metro zero' initiative that provides fresh, seasonal herbs and vegetables, influencing a significant portion of his menu, including dedicated vegetarian tasting paths. He believes in creating 'clean flavors' and dishes that, despite their sophistication, never lose sight of their essential simplicity, always striving to make vegetables the protagonists. His vision is one of shared success and continuous growth, ensuring absolute quality while fulfilling the significant responsibility young chefs bear towards the planet. Chef Andrea Casali's technical mastery is characterized by a rigorous precision and an artistic flair for balancing flavors and textures. He employs advanced techniques such as controlled low-temperature cooking, exemplified by his Terrina di Fagiano cooked meticulously to 50 degrees at the core, ensuring optimal succulence for game meat. His preparations often involve mantecatura techniques for pasta, like his renowned Spaghettone, and the precise use of equipment like the Thermomix for crafting delicate chlorophylls and sauces. His approach to flavor revolves around 'clean flavors,' often achieved through strategic use of acidity to prevent heaviness and imbue dishes with a luminous vibrancy. Casali masterfully integrates his Sicilian heritage with Lombard influences, creating audaciously contrasted yet harmonious flavor profiles. He is celebrated for elevating vegetables to leading roles, not only in savory courses but also in avant-garde pastry, using them for depth and complexity rather than mere sweetness. Among his legendary signature dishes are: * **Spaghettone:** Mantecato with an acidic reduction and saffron, garnished with chives and Oscietra caviar, a dish that epitomizes his 'clean flavor' philosophy. * **Terrina di Fagiano:** Cooked to a precise 50°C, served with a porcini mousseline and a 'cappuccino' of pheasant, showcasing his technical rigor with game. * **Casoncelli:** Featuring luxurious Wagyu ragù and innovatively dressed with fig leaf oil, finferli (chanterelle mushrooms), hazelnut mayonnaise, and whole hazelnuts, demonstrating his forward-thinking flavor combinations. * **Piccione Francese:** Prepared with distinct cooking for the rosato petto and intensified coscette, accompanied by a monochromatic variation of carrots and a raspberry gel, highlighting his respect for the ingredient and masterful temperature control. * **Gelato al Topinambur Bruciato:** An audacious dessert element that introduces bitter, smoky, and umami notes from a root vegetable into pastry, signaling a cutting-edge approach to sweetness.

Career

• Executive Chef at Kitchen (Sheraton Lake Como), Como
• Chef De Partie at I Tigli in Theoria s.r.l., Como
• Chef De Partie at i tigli a lago, Como
• Commis Di Cucina at Ristorante Piazza Duomo (Enrico Crippa), Alba

Mentored by Enrico Crippa, Franco Caffara.