Gaetano Trovato

Chef Gaetano Trovato’s culinary philosophy is deeply rooted in the values of transparency, innovation, and balance, inherited from his family. He strives to convey quality without glitz, presenting a cuisine of simple and honest taste that excites even the most refined palates. This ethos is manifested in his daily pursuit of creating something special, focusing on continuous improvement and self-surpassing, drawing inspiration from the terroir trend and Mediterranean influences. His commitment to ingredient sourcing is paramount. Gaetano meticulously selects the highest quality seasonal ingredients, primarily from the Sienese region and beyond, knowing all his suppliers by name. He maintains profound relationships with producers like Maria de Dominicis for organic goat milk and kids, Laura Peri for Tuscan poultry (including his historic pigeons and specific Muscovy ducks), Simone Fracassi for selected Chianina beef, and a trusted friend for fresh Tyrrhenian Sea fish. This dedication ensures that each ingredient, from the poorest bread – a symbolic nod to his origins – to the most exquisite scampi, is handled with utmost respect. Architectural precision underpins his approach; Trovato views his dish creation as an architect designs a building. His system involves enhancing all ingredients by cooking them separately, then performing a crucial 'assembly' to establish perfect balance and compatibility between them. This meticulous methodology aims to evoke emotion through sophisticated combinations of textures (softness, crunch), and a harmonious interplay of flavors (acidity, bitterness), all while elevating ancient Tuscan traditions and ensuring an eco-sustainable approach, as reflected in the design of his new Arnolfo establishment. Chef Gaetano Trovato's signature approach is a masterful blend of refined technique, profound ingredient understanding, and an architectural precision in composition. His technical foundation was forged through training in classic French cuisine under Roger Vergé, a pioneer of nouvelle cuisine and 'cuisine du soleil,' and haute pastry with Gaston Lenôtre. A pivotal experience with Angelo Paracucchi taught him 'how to bring flavor to life,' steering him towards a new Mediterranean cuisine that champions vegetables, fish, and extra virgin olive oil over traditional animal fats, emphasizing healthy, digestible, yet flavorful dishes. His style is characterized as a 'fresh, seasonal Italian cuisine, with great attention to raw materials.' Technically, Trovato meticulously prepares each component of a dish separately to optimize its inherent characteristics, then expertly 'assembles' them to achieve a perfect balance and create surprising sensorial experiences. This 'architecture' of flavor and texture aims to deliver a 'cuisine of emotions,' where delicate nuances are carefully calibrated. His approach to pastry mirrors this, revisiting classic methods by optimizing main ingredients and introducing secondary elements for innovative outcomes. Among his legendary signature dishes, the "Pigeon, with pear from the Valdichiana region" stands out as a 'beautiful portrait of our terroir.' He also holds a deep affection for scampi, which he loves to cook for its natural sweetness and 'long persistence.' The daily serving of their house-made bread, influenced by his early bakery experience, is another symbolic touchstone of his culinary identity. While not a dish, his chosen 'meal for life'—asparagus, with egg and truffle—hints at his appreciation for simple, yet luxurious ingredients.

Career

• Chef-Owner/Executive Chef at Arnolfo, Colle di Val d'Elsa

Mentored by Roger Vergé, Gaston Lenôtre.