13-01-2018
Stefano Masanti was born in 1970 in Madesimo (Sondrio), where he runs Il Cantinone inside Sport Hotel Alpina, one Michelin star since 2008. From Easter to November he takes care of the culinary offer at Vittorio Sattui Winery in Napa Valley, California
Stefano Masanti’s American adventure started by chance. «In June 2006», he says while sipping a digestif made with erba iva, a natural heritage of the valleys of Chiavenna, «the owner of a big winery in Napa Valley entered a nearby bar. He was looking for a room where to stay. The only hotel that was open was mine». Eleven years (or so) after, the patron chef at Il Cantinone in Madesimo (Sondrio) continues what he’s done for the past 28 winters: he silently runs one of the best restaurants across the Alps. Since 2013, however, there’s a difference that has to do with the 7 months when he’s closed: from Easter to November, together with dining room manager and wife Raffaella, he moves pots and pans to St Helena, some 100 km north of San Francisco. Here they take care of the entire culinary offer at Vittorio Sattui, a winery producing 3.5 million bottles each year, as well as organising endless wine tastings, weddings and business dinners like the one with the Golden State Warriors or Larry Page and Sergey Brin of Google. «This is because I charmed that man», continues Masanti, «thanks to a dinner at Il Cantinone. When he left, he asked us to organise his harvest ball, an event for 600 people. I was proud to bring a team of 11 people from Italy. It was such a success that he asked me to do it again the following 3 seasons. Then he decided he wanted to make cured meat in California. ‘I make bresaola’, I said. And started working. Then they wanted to introduce an ice cream shop. I still had my grandfather’s recipes. He used to make ice creams without chemicals and preservatives. And then he said: 'why don’t you stay here, when you’re not working in Madesimo?' That’s how it went». This sliding door effect in June 2018 might climax with the opening of a restaurant in San Francisco, a natural outcome for the brigade overseas that now totals 17 people.
The chef dressed in white, with wife Raffaella (above) and the Californian brigade at Vittorio Sattui
Snow conditions at Il Cantinone, last week
One can notice, in the movements of this serious and hardworking chef, a lively and inventive attitude that shines over his original creative journey. A palate forged over decades of travelling and meetings around the world. Like the one with famous Californian food activist Sandor Katz, who taught him the meaning and basics of fermentation, which he pleasantly applies to loquat, adding character to the Lamb belly (a rare cut to be found) with gems of fir and marinated gooseberry, Jerusalem artichoke and puffed amaranth, one of the highlights of the current tasting menu.
Risotto with red cabbage and saffron by Masanti (photo by Michele Tabozzi, from "Affumicare. Tecniche e ricette", published by Bibliotheca Culinaria)
Lamb belly and fermented prunes
As for the meat, there’s lots of game: he gets it from his father, Franco, a hunter, who owns Andossi and 8 years ago, as mayor, stopped the unauthorised building lashing Madesimo. He only uses freshwater fish, especially from Lake Novate Mezzola in Valchiavenna, which ends in Alto Lario. The results show in another successful syncretism, Crayfish with rabbit kidney and black truffle, the result of the custom of mixing meat and fish that was reinforced at Slanted Doors, a favourite Vietnamese restaurant in San Francisco. Or in the magnificent pumpkin dessert, a non-sweet dessert exploring this vegetable in three textures: flan, cream and toasted seeds mixed with crispy caramel, a single-ingredient habit that shows the influence of Ferran Adrià («Of all the great Spanish restaurants, the only one I still haven’t visited is Arzak» he says).
Masanti with his brisaola at Identità Milano
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt