Gianni Bertone

Chef Gianni Bertone's culinary philosophy is deeply rooted in a "sincere," Mediterranean, contemporary, and sustainable approach. He describes his creations as born from a profound connection with the territory, blending technical mastery with instinct. This ethos is heavily influenced by his upbringing in Molise, where he learned the essence of true flavor from his grandparents' self-sufficient farm, appreciating ingredients from earth and animals. His vision also incorporates global perspectives gained from multicultural experiences during his university years, fostering an openness to experimentation. A mentee of Antonino Cannavacciuolo, Bertone embodies a similar dedication to authenticity, ensuring that the primary ingredient and its genuine flavor are always at the core, without artifice. He believes cooking should speak from the heart, focusing on the right combinations over mere decoration. Ingredient sourcing is paramount: Bertone prioritizes local, seasonal, and organic raw materials, often sourced from small producers and local farmers. Crucially, his restaurant at Laqua by the Lake boasts a small garden that provides essential spices, herbs, and vegetables. He is a proponent of a "no waste" principle, ensuring that all parts of ingredients are utilized. Furthermore, his vegetarian offerings are not mere alternatives but meticulously prepared celebrations of plant-based cuisine, elevating vegetables through innovative pairings and thoughtful preparations. Chef Bertone's technical mastery is characterized by a blend of classical French foundations and contemporary innovation. He favors "express cooking," particularly grilling, to enhance the purity of taste, alongside meticulous preparations and innovative pairings. His dishes are direct, comprehensible, and local, yet elegant and sophisticated, always reflecting a balance of technique and identity. A hallmark of his artistry is the interactive element, bringing the magic of preparation to the diner's table. A prime example is his signature **Vitello Tonnato**, a deconstructed take on the traditional Piedmontese dish. It features a thin carpaccio of raw Magatello seasoned with katsuobushi powder and capers, accompanied by tuna mayonnaise and a potent mustard sauce. The dish is adorned with sea lettuce and tapioca chips for crunch, with the final flourish of a hot Dashi broth (made with beef sauce) poured over the raw meat tableside, completing its cooking in front of the guest. Other notable creations include: the **Animella Tonnata** (sweetbreads with dried tuna fillet sauce), an homage to Piedmont; the acclaimed **Risotto al ragù di rana** (Carnaroli rice with a fine Vercelli frog ragù, garlic, and sweet parsley sauce), celebrated for its explosive taste; **Gyoza with yogurt sauce and tempura-fried Shiso leaf**; **Marinated Lucioperca** (pike-perch) served in a carpione style with hazelnuts, crescenza, and Tosazu sauce; **Petto di Piccione con Kefir** (pigeon breast with fermented milk and fig-infused oil); and the refreshing dessert **Pesca con zenzero e lime** (syruped peach with millefeuille, ginger-cream gelato, and lime granita). His "**Mozzarella Tartare**" (Pomodoro, mozzarella e rucola revisited) showcases his ability to transform simple ingredients with diverse textures.

Career

• Brigade Member at Villa Crespi, Orta San Giulio
• Head Chef at Laqua by the Lake, Pettenasco

Mentored by Antonino Cannavacciuolo.