Emanuele Scarello

Chef Emanuele Scarello's culinary philosophy is deeply rooted in his Friulian heritage and a profound respect for ingredients, people, and tradition. He emphasizes that his earliest food memories are tied directly to the Godia territory where he grew up, highlighting staples like the potato, which he considers a flavor in his very DNA. This strong connection to local produce dictates his menu, ensuring authenticity and a genuine narrative of the region. His ethos revolves around genuine hospitality and a heartfelt dedication to his craft, believing that cooking for others should mirror the care one expects for oneself or one's family. He famously states, "Cucinare per gli altri come vorresti che si cucinasse per te. Questa è la mia etica di base. Cucino per i miei ospiti come cucino per mio figlio." This personal and empathetic approach extends to a sincere respect for all aspects of the restaurant, from the raw materials and the land to his team and guests. He views his role as a restaurateur as making people happy, rather than chasing accolades, aiming to reconcile the convivial moment with the cerebral. Scarello's vision is one of essential, contemporary cuisine built on flavor and balance. He advocates for a minimalist approach, articulating that "Oggi bisogna saper togliere ingredienti da un piatto, non aggiungerli. Quindi, non ci sono mai più di tre ingredienti nei miei piatti. Con questi tre ingredienti dobbiamo sapere regalare un’emozione ai nostri ospiti." This technical restraint aims to deliver profound emotional experiences through simplicity, ensuring each ingredient's quality and intrinsic taste shine through. His commitment to sourcing is meticulous; he knows the origin and life story of every piece of meat served, and pays extreme attention to seasonal products, adapting preparations to the evolving nature of ingredients throughout the year. The restaurant's journey, much like his cooking, is described as a gradual, continuous evolution, focused on passion and a natural enthusiasm that warmly destabilizes the myth of rigid fine dining. Chef Emanuele Scarello's signature approach is defined by an essential and contemporary style that marries technical precision with profound flavor and balance, prioritizing the intrinsic quality of ingredients. He champions a minimalist philosophy, advocating for the removal of superfluous elements, often restricting his dishes to no more than three core ingredients to deliver a pure, emotional experience. His cuisine is a "pragmatic-romantic" synthesis of warmth and perfection, where forms play but flavors conquer, appealing to both the intellect and the senses. This commitment to sharpness, essentiality, and cleanliness ensures that taste remains the absolute centerpiece, free from distractions. His plating is thoughtful and clean, designed to highlight the natural beauty and integrity of each component. While rooted in Friulian traditions and adapting local recipes, Scarello continuously integrates innovation, elevating regional ingredients like the humble potato or Prosciutto di San Daniele to their fullest potential. Legendary signature dishes include his iconic **Gnocchi di Patate**, a staple deeply connected to his hometown of Godia, and the exquisite **Zuppa di moleche con gnocco grigliato e bietole scottate** (soft-shell crab soup with grilled gnocchi and seared chard). Other notable creations that exemplify his mastery include the **Lacquered whole cuttlefish with its ink, tamarind, cuttlefish egg sauce, and fermented lemon**, the intricate **Raviolo with spider crab, saffron, and sea air**, and the memorable **Sweetbread with crustacean shell reduction, Istrian langoustine, yogurt sauce, lovage oil, and spring onion**. His desserts, such as the **Barley and beans** and **Fresh asparagus and rhubarb**, are distinctly original and subtly sweet, reflecting his innovative and balanced touch.

Career

• Chef-Owner at Agli Amici, Godia, Udine

Mentored by Ivonne Scarello, Gualtiero Marchesi, Gianfranco Vissani.