Gianluca Gorini

Chef Gianluca Gorini's culinary philosophy is deeply rooted in a contrarian and authentic spirit, informed by his upbringing and an "anarchic" approach to trends. He views his restaurant, DaGorini, as an extension of his life and values, a place that transcends mere dining to become a "locus of value." This is achieved through conscious eating, educating guests about their food choices, and striving to leave a positive legacy for future generations. His commitment is to express himself genuinely through his cooking, serving and delighting customers without ego, and fostering a desire for them to return. His vision is intrinsically linked to the "alta Romagna" territory around San Piero in Bagno, where he and his wife Sara Silvani have made their home. While not dogmatically tied to "km 0," he prioritizes a deep understanding and utilization of the local supply chain, collaborating closely with small producers. Ingredients are selected with meticulous care, such as lamb from the surrounding area, goat cheese from Rita Rossi in Cascia, and stone-ground flours from Molino Quaglia. Gorini sees himself as an ambassador for his region, believing in the power of human relationships to uncover and share local beauty and quality. Drawing inspiration from his past as a trombone student, Gorini conceives his menus as musical scores, where flavors, textures, and colors replace notes, seeking rhythm, nuances, and contrasts. This artistic sensibility allows him to blend tradition with modernity, creating dishes that are "true" to his vision, even if they challenge immediate interpretation. He values his "gavetta" (apprenticeship) deeply, seeing it as the essential path to professional maturity. This blend of personal history, territorial connection, and artistic expression defines a philosophy that is both profound and deeply human, aiming to create not just a meal, but a memorable and meaningful experience. Chef Gianluca Gorini's technical mastery is characterized by a sophisticated interplay of flavors, particularly the daring use of "amaro" (bitter) notes, which he deftly employs to counterbalance sweetness, aid digestion, or simply add complexity. His technical repertoire includes precise infusions, such as his signature gentian butter for pasta, and acidic preparations that provide freshness and vibrancy. He is skilled in various cooking methods, from controlled reductions and long drying processes (like his 8-hour "brasato" tomato) to expert frying and roasting techniques for meats and vegetables. His approach to flavor and plating is akin to composing a musical piece, creating a "rhapsody of ingredients, colors, and textures" designed to evoke rhythm, subtle variations, and intentional contrasts. Gorini challenges conventional palates with bold combinations, always aiming for authenticity in taste, even if the dishes are "uncomfortable or not immediately interpretable." He meticulously selects extra virgin olive oils, using them raw to preserve their fragrance and pairing specific cultivars to enhance a dish's organoleptic profile. Plating is thoughtful, with unique elements like custom ceramics and art adding to the overall experience. Among his legendary signature dishes are: * **Lo Spaghetto alla Genziana (pre-dessert/Spaghetto tonico)**: A truly iconic dish featuring 20 grams of spaghetti emulsified with gentian butter (made with shallots, wine, white wine vinegar, and gentian roots), finished with grated goat caciotta from Rita Rossi and candied bergamot zest. * **Cremoso al Parmigiano Reggiano con funghi crudi e cotti, noci e nepetella**: A comforting yet refined dish showcasing textural and temperature contrasts. * **Ravioli ripieni di scalogno, primo sale di capra e cicoria appassita**: A classic pasta dish highlighting local ingredients and a blend of savory and bitter notes. * **Piccione scottato alla brace, estratto di alloro, cipolla al cartoccio e salsa di cipolla**: A masterclass in game cookery, demonstrating his command over high-quality meats. * **Faraona arrosto con salsa di nocciole e resina di rosmarino**: A superb roasted guinea fowl dish, known for its balsamic, umami, and woody nuances.

Career

• Chef at Ristorante di Paolo Teverini, Bagno di Romagna
• Chef at Monsieur Max, London
• Chef at Il Canto della Certosa di Maggiano, Siena
• Executive Chef at Le Giare, Montiano
• Chef-Owner at Da Gorini, San Piero in Bagno

Mentored by Paolo Teverini, Paolo Lopriore.