Riccardo Forapani

Chef Riccardo Forapani's culinary philosophy is deeply rooted in the reinterpretation of Emilian tradition, aiming to evoke powerful memories and a sense of warmth in every dish. He believes in recovering the 'classics'—dishes integral to collective imagination—and adapting them to a contemporary vision, making them relevant for an evolving public while maintaining their familiar essence. His work at Cavallino, within the Ferrari headquarters, symbolizes a fusion of 'Made in Italy' excellence, blending avant-garde concepts with classic beauty and tradition, all centered on making the guest feel welcomed and at home. Central to his ethos is a strong commitment to sustainability and local sourcing. Forapani champions the 'non buttare nulla' (zero-waste) principle, evident in collaborations with entities like Cooperativa Agricola Buccia, which focuses on biodynamic cultivation and utilizes food scraps—like vegetable trimmings for broths or celery leaves for oil—to their fullest potential. He prioritizes high-quality, local ingredients, such as Parmigiano Reggiano from Caseificio Rosola. His overarching vision is to bridge the gap between humble, traditional Modenese home cooking and sophisticated fine dining techniques. Forapani describes his cuisine as traditional, 'revolutionary,' and passionate, often daring in its combinations. This aspiration is to leave guests with an indelible memory and emotion, supported by a belief in the power of teamwork to deliver quality, service, and attention to every diner. Chef Forapani’s technical mastery lies in his ability to transform familiar flavors and forms into elegant, contemporary expressions. He employs precise techniques such as meticulous temperature control (e.g., Parmigiano water at 82-85°C), controlled infusions, and innovative textural manipulations to reimagine dishes. His plating emphasizes aesthetics, with 'bellissimi allo sguardo' (beautiful to the eye) presentations often using colorful Richard Ginori ceramics, yet always maintaining clear, pleasant tastes. He masterfully creates contrasts, like the sapidity and sweetness in his dishes, using evocative spices to build a succession of sensations on the palate, all while celebrating the 'bellezza della genuina semplicità.' His most celebrated signature dishes include the "Scrigno di cacio e spezie," a modern reinterpretation of the Ferranese pasta timbale enriched with Parmigiano, spices, and a mandarin gel; and the "Crème Caramel al Parmigiano Reggiano," an exceptional 36-month Parmigiano frittata presented with the texture and appearance of a crème caramel, complemented by a reduction of toasted spring onions and Traditional Balsamic Vinegar.

Career

• Student/Trainee at Osteria Francescana, Modena
• Chef at Cavallino, Maranello

Mentored by Massimo Bottura.