18-09-2017
Edoardo Fumagalli with Anthony Genovese, who will mentor him in preparation of the super finals of the S.Pellegrino Young Chef (photo finedininglovers.it)
Born in 1989 in Renate, Brianza, 4,000 inhabitants, for the past year and a half he’s been the chef at La Locanda del Notaio in Pellio Intelvi, in a valley squeezed between Switzerland and Lake Como, where he confirmed the Michelin star shining over the restaurant for six years now, despite the change at the helm of the kitchen (see also: La nuova Locanda del Notaio). This is the profile of Edoardo Fumagalli, who’ll represent Italy in the super finals of the S.Pellegrino Young Chef 2018, scheduled in Milan in June.
The jury of the prize presented by Francesca Barberini
The winning dish: Carabiniere prawn, glazed sweetbreads, sea weed brittle and aromatic salad
Fumagalli (the tall guy in the middle) in the days of Le Taillevent in Paris
Edoardo Fumagalli
The meat – Genovese has already mentioned it – was the real protagonist of this Italian final. All the chefs presented dishes in which it had a main role, often with the element of water (as in Fumagalli’s prawns) acting as a counter point, «a very tricky choice, because combining earth and sea requires lots of skill as it’s very difficult to keep a balance», explained Genovese himself. Fumagalli managed doing so, better than others. Translated into English by Slawka G. Scarso
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief