Stefania Di Pasquo

Stefania Di Pasquo's culinary philosophy is profoundly rooted in the rugged, authentic Molise territory, particularly the valleys of Trigno and Sangro around her hometown of Agnone. Her foundational culinary education began at home, shaped by the traditions and recipes passed down from her grandmother Esterina and mother Silvana. These early experiences ingrained a deep respect for seasonal produce from their family garden and for the culinary rituals tied to local agrarian and religious festivals, which remain integral to the region's cultural fabric. While initially contemplating a more traditional or universally "lightened" cuisine, a pivotal training period at Niko Romito's Accademia, despite her initial unfamiliarity with the chef's renown, propelled her towards a highly refined understanding of ingredients and technique. This experience, combined with her innate determination, allowed her to forge a unique culinary identity. She consciously moved beyond merely "proposing local ingredients" to "being the territory" itself, a transformation driven by a profound desire to elevate and represent Molise on a national stage. Her present vision for Locanda Mammì is to meticulously bring "the territory and memory" into every aspect of the restaurant, from the dining room ambiance to the plate. This translates into a strict adherence to "highest quality ingredients, respect for seasonality, and the use of zero-kilometer products." Chef Di Pasquo explicitly champions historically utilized Molise ingredients, shunning non-native elements like Mazara del Vallo shrimp in favor of local anchovies, trout, and baccalà. Her cuisine is a testament to what the Molise landscape offers, celebrating its dairy products like caciocavalli and stracciata, and its wild herbs, all meticulously sourced to reflect the authentic, uncontaminated essence of the region. This unwavering commitment, honed by the critical palate of her husband and maître Tomas Torsiello, underscores her artistry in crafting dishes that are both deeply personal and universally resonant. Chef Stefania Di Pasquo’s signature approach is a testament to disciplined creativity, born from her intensive training under Niko Romito fused with a deep-seated connection to her Molise heritage. Her technical mastery is evident in her "cucina essenziale," which strips away unnecessary elements to highlight the intrinsic quality and flavor of each ingredient. She emphasizes meticulous sourcing, prioritizing "altissima qualità degli ingredienti, rispetto della stagionalità e l’uso di prodotti a chilometro zero," reflecting an evolved understanding of the Molise pantry. Her flavor profiles are elegantly complex, often evoking the region’s landscape through foraged herbs, hay, and historically significant local produce, presented with a refined aesthetic. Among her most legendary signature dishes are: * The **Risotto della Transumanza**, a symbolic creation cooked in hay broth, featuring sheep micischia, hay powder, and rosehip, directly referencing the nomadic shepherd tradition of Molise. * The **Risotto all’Ortica, Kefir ed Erbette di Campo**, a seasonal masterpiece that channels the essence of an Alto Molise stroll through its vibrant flavors and incorporation of up to fifteen different wild herbs. * The innovative dessert, **Pane, Vino e Caciocavallo**, which reimagines regional staples for a contemporary palate. Other notable dishes showcasing her artistry include the delicate **Trota, Carota e Mandorle** (trout, carrot, and almonds) as an antipasto, the aromatic **Tubetti con Ricotta di Capra Affumicata, Fieno e Abete** (tubetti with smoked goat ricotta, hay, and fir), the robust **Agnello, Cipolla ed Erbe Amare** (lamb, onion, and bitter herbs), and the refined **Anatra Ciliegie e Pere** (duck, cherries, and pears). This culinary repertoire showcases her ability to translate Molise’s soul into dishes of authoritative depth and artistic precision.

Career

• Student at Niko Romito Formazione
• Intern at Casadonna Reale
• Chef-Owner at Locanda Mammì, Agnone

Mentored by Niko Romito.