Roberto Tonola

Chef Roberto Tonola's culinary philosophy is intrinsically woven into the fabric of his family's multi-generational legacy at Lanterna Verde, established by his grandfather in 1982. As a third-generation chef, hospitality is deeply ingrained, manifesting as a commitment to 'family-run but fine dining' rooted in the traditions of the Valchiavenna alpine region. His ethos revolves around telling the 'stories of the town' through food, offering guests a gastronomic journey through 'healthy, seasonal cuisine made from local ingredients' where 'respect for our surroundings is a core value'. His dedication to ingredient sourcing is hyper-local and meticulously curated. Lanterna Verde benefits from its historic trout farm, still active to ensure the freshest product, and a dedicated kitchen garden. Chef Tonola personally forages for wild herbs and mushrooms in the surrounding forests. He champions small local producers, sourcing unique items like a special local salumi that is no longer widely available, rare indigenous black pigs that roam freely in the woods, local cheeses, and game. This approach ensures authenticity and celebrates the distinct biodiversity of the alpine territory, which profoundly influences his creations as 'every season gifts us with different produce'. Beyond the plate, Tonola's vision extends to a profound commitment to environmental sustainability. Lanterna Verde stands as a pioneer with its 100% energy self-sufficiency, achieved through a hydro-electric plant utilizing water from their trout farm, a fully electric kitchen, and a pellet-fired heating system. This circular economy model is not merely an ecological statement but an integral part of his philosophy, proving that a reduced environmental footprint can enhance both competitiveness and the quality of cuisine. His philosophy also encompasses maximizing the use of every ingredient to minimize waste, reinforcing a holistic respect for nature and resources. Chef Roberto Tonola's signature approach marries innate curiosity with technical mastery to create dishes that are both deeply traditional and refreshingly modern. He skillfully prepares cuisine with a 'modern twist,' taking classic regional recipes and 'remastering' them with contemporary techniques. His goal is to keep flavors 'clear' and the 'link to place easy to read,' allowing the natural essence of his local ingredients to shine through beautifully presented, imaginative compositions. His technical prowess is evident in his approach to flavor and plating, often focusing on 'layer-upon-layer of textures,' as seen in his reimagined regional staples. A notable element of his culinary artistry is the innovative use of coffee, which he incorporates into both sweet and savory dishes. He dilutes coffee in sauces for game (like venison), marinates fish (such as trout fillets) to maintain fresh flavors with its acidic aromas, and integrates it into vegetable dishes, exemplified by his beetroot, orange, and coffee powder risotto. For desserts, coffee's versatility is explored with ice cream, mousse, creams, fruits, spices, chocolate, and vanilla. Among his most legendary signature dishes are the 'Tajadin dulz de Villa,' a historical chestnut flour tagliatelle pasta with alpine cheeses and dried chamomile flowers, a recipe from a local parish priest that he safeguards. He also redefines local favorites with creations like 'come pizzoccheri,' a deconstructed tasting trio that reinvents the traditional buckwheat pasta. Most emblematic is his 'Trout Triptych,' a historic dish celebrating the restaurant's trout farm, featuring raw, marinated, and cooked trout preparations that he continually evolves with seasonal vegetable accompaniments, embodying his philosophy of re-proposing the history and ingredients of his land in a modern and imaginative way.

Career

• Executive Chef at Lanterna Verde, Villa di Chiavenna (SO)
• Chef at Lanterna Verde, Villa di Chiavenna (SO)

Mentored by Antonio Tonola.