Marcello Spadone

Chef Marcello Spadone's culinary philosophy is deeply rooted in the rich traditions of Abruzzo, yet propelled by an unwavering commitment to evolution and innovation. He views his kitchen as a dynamic laboratory, asserting that his cuisine "non è mai statica, asseconda una continua evoluzione, sempre, però, rispettando il legame con il territorio e i suoi prodotti." This ethos ensures that while each dish maintains a strong "matrice abruzzese," it is continuously refined and personalized, adapting to social, cultural, and technological advancements. He embraces a "progressive" culinary approach, constantly seeking "il meglio e della perfezione," with the ultimate criterion for any dish being that it must "piacere" (please him). His ingredient sourcing is meticulously local and often self-produced, reflecting an almost "obsessive" connection to the region's bounty. Spadone proudly states that "il 90% dei prodotti che utilizziamo sono prodotti locali." This includes oil, vegetables, fruits, and herbs, many of which are cultivated directly in the restaurant's own organic garden, managed by his wife, Bruna, an agronomist. For meats, he partners with trusted local butchers, ensuring only IGP or rigorously locally sourced lamb and poultry. This dedication extends to seasonality, with menus designed to "seguono il ritmo delle stagioni," ensuring peak freshness and flavor. The family's multi-generational involvement, with his sons Mattia and Alessio contributing international experience, further solidifies La Bandiera's vision as an "icona dell’alta cucina abruzzese," where tradition and innovation converge to celebrate the unparalleled quality of local produce. Chef Marcello Spadone's technical mastery is characterized by a sophisticated fusion of classical culinary foundations, honed during formative experiences with masters like Gualtiero Marchesi and in French schools, with an innovative, contemporary spirit. His style is far from standardized, described as "essenziale ma al tempo stesso innovativa," driven by culture, prime ingredients, and an "eleganza della tecnica da stella Michelin." The infusion of new techniques and creative flair, particularly from his son Mattia's training at El Celler de Can Roca, continually pushes the boundaries of his Abruzzese roots, creating dishes that are both authentic and artfully refined. He champions modern cooking techniques for healthier preparations while preserving the genuineness of ingredients. His approach to flavor and plating prioritizes depth of taste ("il sapore locale si sente") combined with intricate composition. Dishes can be "barocco" in their complexity, such as the legendary "Insalatina di stagione," which features 32 elements meticulously arranged to offer a unique blend of flavors with every bite—a dish he considers his most representative, constantly evolving. A hallmark of his menu is the seasonal adaptation, ensuring each dish reflects the best of what the Abruzzese land offers. Among his most legendary signature dishes are: * **ArrostiGin**: A contemporary reinterpretation of the traditional Abruzzese arrosticini. This dish features IGP lamb loin skewered on sanguinella wood, infused with gin, then cooked over a special grill to impart a delicate smokiness, served in a perforated porcelain plate as part of the "transumanza" plate. * **Insalatina di stagione**: A continuously evolving composition of seasonal wild herbs and other elements, emblematic of his progressive and detailed approach to vegetables. * **Assoluto di carciofo**: An elevated tribute to the artichoke, presenting a profound and intensely flavored rendition of a carciofo alla giudia, complete with artichoke emulsion, acidic lemon puree, smoked eel, and kumquat. * **Lepre e caccialepre**: A historical dish, a fresh pasta spiral filled with a rich hare royale and a sauce made from caccialepre, a wild herb, sweetened with red fruits and parmesan foam.

Career

• Executive Chef E Titolare at Ristorante La Bandiera, Civitella Casanova

Mentored by Gualtiero Marchesi, Anna D'Andrea.