Fabio Cappiello

Chef Fabio Cappiello’s culinary philosophy is deeply rooted in the concept of "territory, ethics, and sustainability." As the head chef of Vespasia, he champions the Umbrian landscape, fostering a profound connection to its agricultural heritage. His approach is defined by an unwavering commitment to short supply chains, meticulous seasonality, and a rigorous focus on reducing food waste, which earned Vespasia a Michelin Green Star in 2023 and 2024. Cappiello, though not native to Umbria, has cultivated an intimate understanding and respect for the land, actively exploring local resources—from the lake and wild herbs to small regional producers—and even utilizing ingredients from the Bianconi Ospitalità Group's own Vallaccone estate. This vision is supported by practical sustainability measures within the restaurant, including the use of photovoltaic systems and water recovery processes. He embodies a forward-thinking voice among Italy’s new generation of chefs, masterfully blending a deep regional identity with contemporary awareness to create a cuisine that tells the story of the land and, in collaboration, personal histories. Chef Cappiello's technical mastery is characterized by precision and innovation, pushing the boundaries of Italian cuisine while honoring its traditions. In collaboration with Fumiko Sakai, he crafts dishes that represent a "dialogue between traditions," notably blending Japanese precision with Italian flair, resulting in a unique culinary language. His philosophy leans towards respecting the inherent qualities of raw ingredients, often choosing to "subtract rather than add" to bring out their authentic identity. This meticulous approach ensures that each component shines, celebrating the Umbrian landscape in creative and complex ways. Among his most legendary signature dishes are: * **Nursino Ramen**: A profound reinterpretation of the traditional Japanese ramen through the lens of Norcia's bounty. This dish uniquely marries local ingredients such as rich pork ragù sourced from "norcineria Casale de li tappi," miso crafted from legumes cultivated on the Vespasia's own Vallaccone estate, and a consommé built upon Norcia ham bones. The noodles themselves are infused with regional elements, including porcini mushroom powder, showcasing a harmonious fusion of cultures. * **Il Tartufo (The Truffle)**: A sophisticated dessert that pays homage to Norcia's esteemed black melanosporum truffle. It features a luxurious 70% dark chocolate mousse, permeated with finely chopped truffle and further enriched by truffle-infused cream. The presentation itself subtly echoes the truffle's form, and it is elegantly paired with a delicate goat ice cream, made from the milk of a small, nearby local breeder, highlighting his dedication to local sourcing even in dessert.

Career

• Chef (early career) at Local restaurants, Bitonto
• Chef at Bianconi Ospitalità Group, Norcia
• Junior Sous Chef at Vespasia, Norcia
• Sous Chef at Vespasia, Norcia
• Head Chef at Vespasia, Norcia

Mentored by Valentino Palmisano.