Fabio Ingallinera

Chef Fabio Ingallinera’s culinary philosophy is deeply rooted in the concept of "cucina d’autore, sostenibile, radicata nel territorio" — an authorial, sustainable cuisine profoundly connected to its land. He posits that technique must always take a back seat to the raw material, serving as an ally to the earth rather than a protagonist. His cooking, therefore, springs directly from the ingredients available, not from a preconceived idea. His approach to ingredient sourcing is exceptionally localized and seasonal, treating the Alpi Marittime as his pantry. He forages wild garlic, dandelion, and flowers in spring, and red berries, rosehip, and hawthorn in autumn. Collaborating intimately with local farmers and individuals who "live the mountain and make it alive," Ingallinera co-plans crops for specific varieties and sizes, exemplified by his partnership with Azienda Agricola I Lupi di Entracque, which even cultivates high-altitude Sicilian zucchini and cherry tomatoes due to climate change. Vegetables are celebrated, often serving as equal components rather than mere side dishes. For proteins, Ingallinera practices a stringent nose-to-tail philosophy, purchasing whole animals (such as 80kg sheep, roe deer, and deer) from local breeders like Marco Martini di Boves or selective hunters engaged in sustainable game management. This commitment to using every part fosters a circular economy, allowing excellent cuts to be utilized in the gastronomic restaurant while other parts find their way to the bistrot, valorizing ingredients that might otherwise be overlooked. This ethos extends to freshwater fish from local sources like Agritrutta and high-quality dairy products from nearby mountain farms. His vision is one of holistic sustainability, not merely as a culinary trend but as a fundamental responsibility toward the community, the landscape, and the future, aiming for the Green Michelin Star as a testament to this unwavering identity. Chef Ingallinera's technical style is characterized by its subservience to the raw material, where technique is an "alleata della terra" – an ally that enhances rather than dominates. He views ingredient restrictions not as limitations but as strengths, adapting his methods to valorize what is available. This is evident in his comprehensive utilization of whole animals, demanding diverse preparations from "stinchi, crudi, lunghe cotture" (shanks, raw preparations, long cooks), ensuring every part contributes to the culinary narrative. Method is fundamental in his kitchen, allowing for the consistent replication of dishes while maintaining the original thought and emotion. His flavor profile is a unique fusion, meticulously weaving together "island and mountain flavors." Ingallinera consciously seeks connections between his immediate Piedmontese environment and his Sicilian memories. This is eloquently expressed in his use of preserved fish like anchovies, which evoke the robust flavors of Sicilian seafood, and traditional preserved peppers, reminiscent of Sicilian agrodolce peperonata. His dishes consistently forge a link between the territory he inhabits and his personal culinary heritage, ensuring that each plate carries both local authenticity and a touch of his personal story. Among his most renowned signature dishes are: * **Panzanella Occitana**: A reimagining of the classic, featuring high-altitude cherry tomatoes that he specifically cultivates, prepared with a fermented tomato element and crispy rye. * **Polenta Concia**: A dish rooted in mountain tradition, slow-cooked for hours on a wood-burning stove (putagè), infused with aged local cheeses and fresh butter, embodying the rich, comforting essence of mountain sustenance. * **Roasted Pepper with Tuna Paté, Raw Pepper Jelly, Anchovies, and Capers**: This dish brilliantly encapsulates his dual heritage, presenting a flavor profile deeply traditional to Piedmontese palates while simultaneously evoking his cherished Sicilian memories of roasted peppers prepared by his mother and grandmothers.

Career

• Chef De Partie (stage) at Ristorante Duomo, Ragusa Ibla
• Chef De Partie at Antica Corona Reale, Cervere
• Chef Di Cucina at The Ashbee Hotel Taormina, Taormina
• Chef De Cuisine at Il Nazionale, Vernante

Mentored by Ciccio Sultano, Gian Piero Vivalda.