Fabio Verrelli D’Amico

Chef Fabio Verrelli D’Amico's culinary philosophy is deeply rooted in an unwavering dedication to the 'materia prima' (prime ingredient) and the profound narrative of his local territory, the Agro Pontino. He views MateriaPrima Osteria Contemporanea as an instrument for channeling his creativity and culinary vocation, embarking on a continuous 'indagine'—an investigation—into the diverse ecosystems within a 40km radius, encompassing sea, lake, mountain, and countryside. His approach to ingredient sourcing is meticulously regional and sustainable. He daily forages for wild herbs, exclusively utilizes wild animals, and strictly adheres to seasonality. A cornerstone of his ethos is direct engagement with small local producers, rediscovering and valuing ingredients like forgotten regional meats (sheep, rabbit), high-quality buffalo, and organic artichokes from Sezze, while also practicing sustainable fishing by only using products above 1.5kg. This intimate connection ensures that every ingredient not only tells a story but also reaches its maximum expression of taste. The overarching vision is encapsulated in his watchword: 'contamination.' This signifies a willingness to blend diverse experiences, techniques, and even cultural influences—integrating flavors and spices from the local Indian and Bangladeshi communities into his dishes—to create new emotions. He aims to reinterpret traditional dishes, making them more elegant, lighter, and healthier without sacrificing their authentic soul and childhood memory. For Chef D’Amico, cooking is an endless journey of growth and experimentation, where mistakes are vital for evolution, and satisfaction is found not in perfection, but in the continuous pursuit of betterment and the joy of sharing a full restaurant. Chef Fabio Verrelli D’Amico’s technical style prioritizes a 'natural processing' approach, aiming to extract the maximum gustative potential from each ingredient without any superfluous embellishments. He champions clarity on the plate, ensuring every component is recognizable. His kitchen often employs primal cooking methods like open flame and live embers ('fiamma o della brace viva'), valuing the direct intensity they impart. He leads a dynamic team, with one dedicated to daily execution and another to ongoing research and development, constantly pushing boundaries while honoring tradition. His approach to flavor and plating is guided by memory and a desire for 'contamination,' creating unexpected yet harmonious pairings. Dishes are conceived to be 'elegante, più leggera, più concentrata' versions of classics, designed to evoke powerful emotional connections to the past while presenting a contemporary experience. He believes in creating new narratives for ancient flavors, often through subtle transformations that enhance natural qualities rather than distorting them. Legendary signature dishes that embody his artistry include: * "Pecora e Anguilla" (Sheep and Eel) * "Spaghetto con assenza di pomodoro, dove si racconta il pomodoro" (Spaghetti with absence of tomato, where tomato is told) * "Risotto Bufalo e Bufala" (Buffalo and Buffalo Risotto)

Career

• Chef/Owner at Materiaprima osteria contemporanea, Pontinia