Mattia Trabetti

Mattia Trabetti's culinary philosophy is deeply rooted in the Emilia region, yet constantly reaches for contemporary and experimental horizons. His core ethos centers on the rediscovery and enhancement of local products, interpreted with a uniquely personal, fresh, and light touch. He aims to "lighten" traditional Emilian dishes without compromising their inherent flavor or substance, a challenging endeavor in a region known for its rich and often "fatter, sweeter" cuisine. Trabetti describes himself as methodical but with a tendency to improvise, allowing dishes to evolve based on "feelings and moods." A cornerstone of his approach is an unwavering commitment to teamwork; he frequently uses the plural, emphasizing that results are a collective effort, from kitchen to dining room, and that mutual challenge fosters growth. Ultimately, he seeks to create an enjoyable and memorable customer experience, firmly believing that while dining is evolving, the quality of the food must remain paramount. Ingredient sourcing is meticulously local and sustainable. Trabetti is dedicated to using "100% Made in Modena" products for his "Modena Safari" menu and exclusively Emilian ingredients for "Emilia Vegetale." This commitment extends to working with small, very close producers and artisans, limiting vehicle travel, and actively avoiding ingredients from outside the region or abroad, regardless of their perceived quality. He champions the belief that true culinary excellence is found within the local "work, passion, and traditions," proudly referencing Emilia's 44 AOC and PGI products. This local focus is intricately linked to his sustainability vision, which encompasses minimizing waste through "circular cooking"—utilizing every part of an ingredient, from pumpkin pulp to poultry carcass—and reducing environmental impact by reducing supply chain distances. Trabetti's overarching vision is to promote the rich gastronomic heritage of Modena and Emilia through an avant-garde lens. He sees Alto as a place for constant research and experimentation, a "cultural bridge" between the region's industrial excellence and cutting-edge haute cuisine. His journey towards a Michelin star was driven by this territorial promotion, solidifying Alto as a leading gastronomic destination that redefines contemporary hospitality by intertwining cuisine, culture, and community dialogue. Chef Mattia Trabetti's signature approach is characterized by an elegant marriage of precise technique and bold creativity, applying a "Nordic touch" of lightness and freshness—honed during international experiences like Zilte in Belgium—to the robust flavors of Emilian tradition. He internalizes classic recipes only to artfully "turn them upside down," always with profound respect for the raw ingredients. This results in dishes that are modern, experimental, and refined, often featuring surprising flavor combinations and delicate presentations. His style is both methodical and improvisational, allowing dishes to organically evolve on the menu, reflecting his constant research and creative intuition. A key technical focus is "circular cooking" and "zero waste," exemplified by using every component of an ingredient, such as the pulp, seeds, and peel of a pumpkin. He also incorporates interactive elements, such as preparing dishes tableside. His most celebrated signature dishes are often presented within carefully curated tasting menus, which serve as narrative journeys through the Emilian landscape: * **Modena Safari**: A menu entirely "100% Made in Modena," designed as a culinary exploration of the province. Highlights include reworked local specialties like "Street food from Emilia" (featuring Calzagatti, cotechino with green sauce, Borlengo stuffed with mountain cunza), the delicate "Trota, rabarbaro e alchermes" (trout, rhubarb, and alchermes liqueur), "Coniglio alla cacciatora" (rabbit cacciatore presented in two variations, one fried and one lightly seared at the table), the intense "Coppa di testa" (head cheese served two ways with crispy pork rind), and the earthy "Lumachine, Lumache e ortiche" (pasta with snails and nettles). * **Emilia Vegetale**: A seasonal, vegetable-centric menu celebrating the wonders of the local garden. Notable dishes include "Variazione di rape" (turnip variation), "Fagiolini, pompelmo e bieta" (green beans, grapefruit, and Swiss chard), "Tagliatelle enriched with spicy, sour and bitter notes of black garlic, chicory and lemon," "Devil's Beans and Preserved Tomatoes," "Grilled artichoke," "Dumplings of bread, horseradish and broad beans," and "Asparagus and egg." * **A Mente Aperta**: An 8-course menu of deeper conceptual exploration, featuring dishes such as "Peas, strawberries and bitter orange," "Roe deer, white asparagus and buttermilk," "Chicken wings and Giardiniera," "Tortelli, escarole, kiwi and sheep cheese," "Spaghetti, carob and snails," "Sweetbreads, mushrooms and nettles," and "Lamb, medlars and green olives." * Specific techniques and ingredients highlighted include the "absolute pumpkin" as an example of his circular cooking philosophy and the "Coppa di Testa" dish, used in masterclasses to narrate the modern identity of Emilian cuisine.

Career

• Student at Hotel Management School, Verona
• Student/Specialization at Alma, Colorno
• Chef (experience) at Antica Corona Reale, Cervere
• Chef (experience) at Heinz Beck Restaurant, London
• Chef (experience) at F12, Stockholm
• Chef (experience) at Zilte, Antwerp
• Involved in project at The Craftsman (project), Reggio Emilia
• Executive Chef at Alto, Fiorano Modenese

Mentored by Leonardo Marongiu.