20-06-2014
Alessandro Bellingeri, awarded as best emerging chef in Italy in 2012, together with wife Perla in the vegetable garden of their Osteria de l'Acquarol, tel. +39.0462.813082 . He trained in the kitchens of great chefs such as Crippa and Bottura, and based his style on a research focused on the essence of the products bestowed by nature
Osteria de l'Acquarol is located in the same building as Rio Bianco, the most ancient hotel in beautiful Val di Fiemme. At the helm of the restaurant there’s Alessandro Bellingeri, a young chef (born in 1983) who brought a wave of modernity and innovation to an area that certainly has many establishments winking at tourists with a banal and standard offer. His passion for cuisine began when he was still a kid and enjoyed helping his grandmother Ada in the kitchen of the family trattoria in Cremona, where he was born. After attending catering school in Salsomaggiore, he began to travel around Italy refining his talent beside masters such as Stefano Mazzone, Enrico Crippa, Massimo Bottura and Massimo Spigaroli. His last and decisive step was eight years ago when he arrived in nearby Cavalese at the court of Alessandro Gilmozzi, in the beautiful and acclaimed restaurant El Molin (piazza Cesare Battisti, 11, Cavalese, +39.0462.340403). Here he learnt the virtues of local raw materials, from meat to freshwater fish, from products made in the malghe to those picked from the woods.
Raw arctic char, green apple, watermelon, herb and flower cream
Geranium ice-cream, white chocolate brownie, beetroot and white celery
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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Born in Belluno in 1972, he's a freelance journalist. He's been collaborating for the past decade with various food and wine publications, in Veneto and Italy