Federico Campolattano

Chef Federico Campolattano's culinary philosophy is deeply rooted in the paradoxical complexity of simplicity. He champions the belief that the 'einfache Küche' – simple cuisine – presents the most profound challenge to a chef's skill. This ethos demands an unwavering commitment to mastery of one's craft and an uncompromising selection of the finest basic ingredients, allowing no room for disguise or compromise in flavor. His approach is a sophisticated dance between the tenets of traditional Italian haute cuisine and a modern, evolving perspective, always maintaining a crucial 'Bodenhaftung' or groundedness. Born in Naples and raised in Caserta, Campolattano draws heavily on the cherished dishes and tastes of his childhood, instilling a profound sense of heritage and personal narrative into his creations, a sentiment he attributes to the lessons learned from his grandmother and mother. Central to his vision is the continuous development of his cuisine, informed by an imaginative spirit (as reflected in his book's title, "Il gusto dell’ immaginazione"). He views foundational techniques, such as the meticulous preparation of a soffritto, not merely as preparatory steps but as the absolute 'fundament' upon which an entire dish rests. This requires patience, precision, and an understanding that investing time and care in the base ingredients yields a depth of flavor that elevates every subsequent component. Chef Campolattano's technical mastery is characterized by an exacting precision in foundational cooking, exemplified by his renowned 'Profitipp' for creating a perfect soffritto. He advocates for slowly sweating a medley of finely diced onions, celery, and carrots (or sometimes just onion and garlic, enhanced with aromatics like thyme, rosemary, or his personal touch of myrtle) in extra virgin olive oil over low heat for 15-20 minutes, ensuring they soften without browning. This deliberate, patient method forms an aromatic base that he believes is indispensable for any robust dish, from stews to soups, ensuring a profound depth of flavor. His approach to flavor and plating navigates a sophisticated 'Spagat' between contemporary innovation and time-honored Italian tradition. Dishes are crafted to highlight the inherent quality of pristine ingredients, allowing their natural flavors to shine through with clarity and intensity. While specific plating details aren't exhaustively described, the emphasis on a strong, aromatic foundation suggests a focus on pure, unadulterated taste. Among his legendary signature dishes are the classic Pasta all’Amatriciana, which he prepares with the integrity and authenticity learned from his family, and a broader repertoire of dishes inspired by his Neapolitan childhood, many of which are documented in his cookbook. He also notably offers 'Spaghetti to go' on Saturdays, showcasing his blend of haute cuisine accessibility and culinary innovation.

Career

• Chef at Unknown, Italy
• Chef at Unknown, Germany
• Chef-Owner at Eichhalde, Freiburg im Breisgau