Davide Di Fabio

Davide Di Fabio's culinary philosophy is an eloquent blend of inherited tradition and visionary innovation, deeply rooted in his Abruzzese upbringing yet continually evolving through his sophisticated technique. He sees cooking as an act of narration, a way to evoke emotions, places, and memories. His core ethos centers on a balance of rigor and lightness, creating flavors that are both familiar and surprising, always striving for a unique culinary identity that justifies the journey for his diners. Ingredient sourcing is paramount to Di Fabio. He draws heavily from his childhood experiences in the countryside, where his parents cultivated gardens and raised animals, instilling in him a profound respect for raw materials. This background taught him the value of time, the importance of an ingredient's provenance – from the feed of an animal to the soil of a tomato – and the unparalleled taste of immediate freshness. He champions a collaborative ecosystem, asserting that "cooks should cook, farmers should farm, and fishermen should fish," emphasizing the necessity of trusted suppliers. Sustainability, for Di Fabio, is not merely a trend but a return to the no-waste principles of his ancestors, extending the life of ingredients through preservation and creative seasonal diversification, even utilizing unripe fruits for novel sauces. His overarching vision is to craft a "total experience" where every detail, from the plate to the atmosphere, contributes to the sensory journey. Di Fabio embraces "free creativity," believing in the exploration of numerous culinary paths to ensure continuous evolution, much like Warhol's philosophy of valuing breadth over singular exclusivity. He sees his kitchen as a "cucina di campagna riportata sul mare" (countryside cuisine brought to the sea), an approach that treats fish with the same conceptual depth as vegetables or meat, challenging conventional classifications. This philosophy allows for dishes that push boundaries while ensuring pure enjoyment, avoiding mere exercises in style and always prioritizing profound taste and pleasure. Chef Davide Di Fabio's approach is characterized by an authoritative depth of technical mastery, where complex preparations are seamlessly integrated to amplify, rather than mask, the inherent quality of the ingredients. His technique, honed over sixteen years at Osteria Francescana under Massimo Bottura, reflects precision and rigor, yet it remains light and never overbearing. Di Fabio is a master of "deconstructing" memory dishes to "recover the taste matrix" and then "reconstructing" them into entirely new forms. His process involves meticulous attention to cooking times, understanding ingredient quality, and employing refined extractions to create distinct flavors without heavy, elaborate sauces. His experience in Japan, notably with *yuzu koshi*, influenced his elegant integration of spicy notes into Italian contexts, showcasing a global culinary sensibility built upon a strong traditional foundation. In terms of flavor and plating, Di Fabio's aesthetic is described as "pop" and colorful, yet fundamentally clean and focused on essential tastes. He has a particular affinity for "amaro" (bitter) notes, a dominant flavor profile in central-southern Italy, drawing inspiration from Abruzzese herbs and gentian. His "cucina di campagna riportata sul mare" philosophy is pivotal, treating fish like vegetables or meat to allow other elements—such as raspberry, lampone, or tomato—to often take the starring role, even when a prized crustacean is present. He emphasizes balancing sweet, sour, spicy, and herbaceous elements, delivering clear, fresh, and often surprising flavor combinations. The presentation is crucial, with careful consideration given to the porcelain and design, as "the container where you put the food is fundamental." Among his most legendary signature dishes are: * **La Zuppiera**: A complex reinterpretation of Abruzzese "Virtù teramane," featuring seven types of raw fish and crustaceans, seven distinct sauces (garlic, tomato, mantis shrimp, squid, mussels, clams, parsley), and seven different pasta shapes cooked in fish broth and legume puree, offering a rich tapestry of textures and temperatures. * **Gambero Rosso, concentrato di lampone, olio al geranio e battuto di pomodoro**: A deceptively simple dish built around pristine Argentario red shrimp, enhanced by a steamed and reduced raspberry concentrate for acidity, cold-extracted geranium oil for aromatic depth, and beaten seasonal tomato, designed to evolve with the seasons. * **Rotella di pasta alla liquirizia**: An unconventional, non-seasonal pre-dessert exploring the unique "gummy" mastication of pasta infused with liquorice. * **Neola, la crêpe suzette, con panna e salsa d’anatra con Grand Marnier**: A reimagined Abruzzese "Neola," transforming the classic crêpe Suzette into a triangular *ferratella* shape, completed with a rich, caramelized Grand Marnier duck sauce, orange, and custard cream, artfully blurring the lines between sweet and savory. * **Cappelletti di olive amare, burro all'arancio e ricci di mare**: Tiny cappelletti, each weighing a gram with three grams of filling, encasing bitter black olives preserved for year-round use. The dish is elegantly finished with an intense orange reduction emulsified with butter and sea urchin, showcasing Di Fabio's embrace of bitter flavors and his "cucina di campagna riportata sul mare" ethos. * **Saluti da Rimini**: A playful risotto alla catalana, mantecated with basil oil and tomato water, featuring a surprising hidden element, serving as a tribute to Maurizio Cattelan and the city of Rimini. * **Tagliolini freddi con porcini e caviale**: Homemade *straw and hay* pasta, cooked and rapidly cooled in ice water, then dressed with pine nut oil, seaweed oil, dried porcini oil, and caviar, creating an exceptional symphony of delicate flavors and textures. * **Duetto di piccione e ventresca di tonno**: A highly artistic and surprising main course, conceived like a *nigiri*. It features seared pigeon layered with cod roe, duck liver, black truffle, raspberry puff pastry, and wasabi, creating a complex yet harmonious interaction of flavors and textures.

Career

• Student at Istituto Alberghiero di San Benedetto del Tronto, San Benedetto del Tronto
• Second Chef / Sous Chef at Osteria Francescana, Modena
• Executive Chef / Chef-Owner at Dalla Gioconda, Gabicce Monte

Mentored by Massimo Bottura.