Thanks to the Identità Milano congress, the other congresses around the world, the
identitagolose.com website and the restaurant guide, Identità Golose has always aimed at enhancing the new players in Italian cuisine, giving space to the most promising young chefs. It necessarily had to be so, since it has always focused on the valorisation of creative cuisine. Therefore, a new format will debut at Identità Expo called Identità Giovani, a series dedicated to young talents in Italian cuisine.
This week’s new talent is Fabrizio Tesse, one Michelin star conquered at Locanda d'Orta, in Orta San Giulio. The village is surely renowned among gourmands as Villa Crespi is also located here, where Antonino Cannavacciuolo is working. Still, Tesse has lots and lots to say about himself too. Born in Milan in 1978, he spent nine years right next to Cannavacciuolo, after his other important experience in various starred kitchens, also abroad. Since 2012 he runs the kitchen of the historic inn in Orta San Giulio. Among his not-to-be-missed dishes, says FineDiningLovers, there’s the Salmon trout filet, marinated with citrus fruits, yogurt, puntarelle and ammaccate olives and Zander filet, veal tripe and risina beans from Spello, red Port sauce and candied onion. The ingredients that must always be present are olive oil from Liguria and fish, from sea and lake.
