Edoardo Fumagalli

Chef Edoardo Fumagalli's culinary philosophy is rooted in a profound reverence for raw ingredients, particularly those from mountainous regions, coupled with an unwavering pursuit of unique, authentic identity in his dishes. He describes his cuisine as 'simple' (a term he uses with careful nuance), light, balanced, and characterized by clear, well-defined flavors, aiming for an 'immediate cuisine, based on subtraction and simple gestures.' His approach is built upon three core pillars: a deep knowledge of raw ingredients, absolute mastery of technique, and the freedom of execution that only such mastery can provide. He firmly believes that true creativity and the ability to experiment without hesitation stem directly from a perfect assimilation of every technical skill. While he champions local Trentino excellences, he is not dogmatic about it, acknowledging that sometimes sourcing from further afield is essential. Ultimately, his vision extends beyond the plate; he seeks to incite moments of pleasure and togetherness, ensuring each guest feels pampered, welcomed, and experiences a holistic culinary journey that culminates in satisfaction and gratitude. Chef Fumagalli's signature approach is defined by an authoritative technical mastery that allows him to innovate upon classic foundations with precision and rigor. He is a demanding perfectionist, focusing on 'subtraction and simple gestures' to achieve what he terms 'simple complexity' in his dishes. His plating exhibits a notable aesthetic coherence, often employing a 'multicolor effect' with pastel shades, ensuring ingredients are visually recognizable while maintaining elegance. He meticulously refines taste and details, striving for dishes where every component is appreciated both visually and gustatively. His most celebrated signature dishes, emblematic of his artistry, include: * **Gambero carabiniere, animelle di vitello glassate e croccante alle alghe aromatiche** (Carabiniere shrimp, glazed veal sweetbreads, and crispy aromatic algae): This dish is a cornerstone of his identity, representing his culinary journey and his passion for working with its core ingredients. * **Polletto arrosto al rosmarino** (Roasted Spring Chicken with Rosemary): A conceptually brilliant amuse-bouche that encapsulates his philosophy of taste, precision, and aesthetic sense. It famously incorporates 3D printing for its farce, is steamed, dipped in its cooking jus, and served with expertly prepared components like micro-roasted potatoes and crispy chicken skin. * **Uovo barzotto, marinato al Ferrari Perlé Rosé, rape e Trentingrana** (Soft-boiled egg, marinated in Ferrari Perlé Rosé, turnips, and Trentingrana cheese).

Career

• Executive Chef at Locanda Margon, Ravina
• Chef at Locanda del Notaio, Lago di Como