Gianni Tarabini

Chef Gianni Tarabini's culinary philosophy is intrinsically linked to his Valtellinese heritage and the "zero meter" concept embodied by La Fiorida farm. He identifies himself as a "food artisan," deeply committed to respecting and transforming high-quality, local raw materials sourced directly from the farm's dairy, slaughterhouse, and vegetable gardens. This ensures the authenticity and genuineness of his ingredients, a cornerstone of his approach, especially for rich components like butter and cheese. His dedication to sustainability earned La Preséf a Michelin Green Star in 2021, reflecting the farm's eco-conscious energy practices and commitment to animal welfare. Tarabini conceptualizes each dish as a narrative, beginning with the earth and conveying passion, love, and the vision of La Fiorida's entrepreneur, Plinio Vanini. He strives to elevate local products, moving beyond traditional Valtellinese fare through creative experimentation and what he terms "creative contamination." His cooking aims to evoke profound emotions and nostalgic memories, connecting diners to their past and the comforting tastes of childhood. He champions minimal intervention with premium ingredients, preferring to assemble them "following the rules of home cooking" while prioritizing health and lightness, ensuring guests leave feeling satiated yet serene. This philosophy also serves to honor and highlight the essential contributions of local producers—farmers, shepherds, and cheesemakers—recognizing them as integral to the culinary journey. Chef Tarabini's technical style is a masterful blend of his autodidactic upbringing and a pragmatic embrace of culinary innovation. He forged his expertise through direct, immersive experience—from pastoring in the mountains to extensive kitchen experimentation, famously having "burned many pots." This journey cultivated a unique "palette of tastes, pairings, and procedures." While deeply respectful of traditional, intuitive knowledge, such as the wisdom of a seasoned baker, he was also an early adopter of modern equipment like the Rational oven, demonstrating a willingness to integrate technology for precision. His approach to flavor revolves around showcasing the intrinsic excellence of "simple and local products." He applies a "bit of creativity" to transform authentic regional flavors into "exciting tastes," consciously avoiding over-complication. Dishes are meticulously assembled "following the rules of home cooking," with a keen eye for balancing ingredients and adapting preparations to seasonal variations of produce like Bitto cheese or lemon zest. Techniques such as low-temperature cooking for meats and grilling in hay ash are employed to achieve nuanced textures and imbue dishes with distinctive flavors. Among his most renowned signature dishes, which beautifully encapsulate his philosophy of bridging lake and mountain, tradition and innovation, are: * "Gnocchi di patate di montagna con cuore fondente di Bitto DOP 2021, burro montato, misultin del Lario e scorzette di limone" (Mountain potato gnocchi with a melting heart of Bitto PDO 2021, whipped butter, Lario misultin, and lemon zest) * "Burrata da latte di Pura Bruna leggermente affumicata con pellicola di pomodoro e gelè di basilico dell’orto" (Lightly smoked Burrata made from Pure Bruna milk with tomato film and garden basil jelly) * "Lingotto morbido al caprino con pellicola ai mirtilli selvatici e uova di salmerino" (Soft goat cheese ingot with wild blueberry film and arctic char roe) * "Uovo di selva con crema di castagne affumicate nell’agré, gocce di aceto balsamico invecchiato 18 anni, cialda di Valtellina Casera DOP" (Wild egg with smoked chestnut cream in agre, drops of 18-year-old aged balsamic vinegar, Valtellina Casera DOP crisp) * "Cube di manzetta cotto a bassa temperatura in olio extravergine, grigliato nella cenere di fieno di maggengo" (Cube of young beef cooked at low temperature in extra virgin olive oil, grilled in hay ash)

Career

• Executive Chef at La Fiorida - Agriturismo Beauty Farm (includes La Preséf), Mantello, Lombardia, Italia
• Executive Chef at Relais & Spa Castello di Casiglio, Erba, Lombardia, Italia
• Cuoco at Hotel Ristorante Maloia, Nuova Olonio (Sondrio)