Stefano Masanti

Stefano Masanti's culinary philosophy is deeply rooted in a profound respect for tradition, local terroir, and an unwavering commitment to innovation, all underpinned by strong ethical principles. His core ethos combines invaluable familial knowledge—his grandfather's preservative-free gelato recipes and his grandmother Elsa's wisdom—with a relentless pursuit of new techniques and global inspirations. Largely self-taught, Masanti continuously absorbs knowledge by assisting other chefs and learning from the "old people of his village" about wild herbs, roots, and mushrooms, embodying a hands-on, evolving mastery. He bridges two culinary worlds, operating his Michelin-starred Il Cantinone in the Italian Alps and overseeing the extensive culinary program at V. Sattui Winery in Napa Valley, showcasing remarkable adaptability and a drive for challenges. Ingredient sourcing is paramount to Masanti's vision, with an intense focus on hyper-locality. He proudly declares, "What is real Italian is local," meticulously sourcing game from his hunter father, freshwater fish from Lake Novate Mezzola, and rare regional produce. His Alpine region offers an abundance beyond the conventional buckwheat and Bitto, including diverse potato varieties, ancient grains like oats and "melònz," the world-renowned Bitto and Casera cheeses, and various breeds of goats and wild game. In California, this dedication translates to utilizing local strawberries, figs, and peaches for his traditional gelato. Masanti also practices artisanal production, making his own award-winning Brisaola and experimenting with local prosciutto. His menus are dynamic and ingredient-driven, built daily around the freshest available produce rather than a fixed repertoire, embodying a true farm-to-table ethos. Masanti's overarching vision extends beyond the plate to encompass ethical labor practices, stating his opposition to exploitation and advocating for proper contracts and fair salaries for his employees. This reflects a holistic understanding of gastronomy, where the integrity of the food is matched by the integrity of the process and the people involved. He strives to elevate traditional mountain flavors by integrating global techniques like fermentation (learned from Sandor Katz) and drawing inspiration from diverse culinary experiences (like the meat-fish syncretism from a Vietnamese restaurant). His cuisine is a "syncretism" of influences, an "original creative journey" that seeks to transform familiar ingredients into "surprising and unexpected sensations" through technical mastery and a deep understanding of local heritage. Chef Stefano Masanti’s signature approach is characterized by an inventive technical style, a sophisticated interplay of local and global flavors, and a meticulous plating philosophy that often explores single ingredients in multiple textures. Largely self-taught, his technical mastery is a result of persistent learning from diverse sources, including traditional village elders for wild ingredients and modern food activists like Sandor Katz for fermentation techniques. He has also authored several books detailing techniques such as drying and smoking, indicating his command and application of these methods in his kitchens. Masanti's flavor profiles are a "syncretism" of influences. He expertly weaves the rich, rustic flavors of the Valchiavenna and Valtellina regions with inspirations gleaned from his global travels, such as the practice of mixing meat and fish (e.g., Crayfish with rabbit kidney and black truffle, inspired by San Francisco's Slanted Doors). His plating emphasizes exploring familiar ingredients in new forms, a habit showing the influence of Ferran Adrià, as seen in his magnificent non-sweet pumpkin dessert presented in three textures: flan, cream, and toasted seeds mixed with crispy caramel. He creates dynamic menus daily, ensuring dishes are never repeated, based on the freshest available ingredients, challenging himself and offering a unique experience to diners. His legendary signature dishes showcase this blend of tradition, innovation, and technical skill: * **Brisaola**: An "orthodox version of the undervalued bresaola," for which he received the "artisan of the year" award. * **Pizzoccheri Gordona-style**: A distinct local pasta, differing from Chiavenna’s ‘gnocchetti’. * **Cream of chestnuts with soft egg, caramel made with vinegar from sforzato wine and bitto mousse**: A popular, sought-after dish. * **Lamb belly with gems of fir and marinated gooseberry, Jerusalem artichoke and puffed amaranth**: A highlight of his tasting menu, featuring a rare cut and innovative pairings, incorporating fermentation. * **Polenta Cappuccino, sausage and melònz**: A dish that reanimates the traditional "melònz" (toasted polenta flour) with contemporary presentation. * **Crayfish with rabbit kidney and black truffle**: A successful "syncretism" of meat and fish, reflecting global influences. * **Pumpkin dessert**: A non-sweet exploration of the vegetable in multiple textures (flan, cream, toasted seeds with crispy caramel). * **Homemade Gelato**: Based on his grandfather's recipes, made without chemicals and preservatives. * Other notable dishes include **Parmesan crème brûlée with balsamic vinegar**, **mushroom and pumpkin rye-flour lasagne with ginger and vegetable consommé**, **fried buckwheat-coated oyster with avocado and lime cream**, and **potato mousse with toasted almond, parsley, chocolate and beets**.

Career

• Chef Di Cucina Patron at Hotel Ristorante Il Cantinone Madesimo - Sport Hotel Alpina, Madesimo, Italia
• Event Executive Chef at VSattui Winery, St. Helena, California