Craftsman, territory and emotions. These three words are perhaps enough to identify Gianni Tarabini, from Valtellina, born in 1967, who did not stop at traditional dishes such as "pizzoccheri" and "sciatt", but wanted to look around to enhance the good things produced nearby.
Born in a family run hotel, Gianni began his career in the kitchen pushed by his father Arnaldo, but above all by his grandmother Carmela, true matriarch of the family. The grandmother, understanding the passion of the young grandson, sent him to Monza in the kitchen of the talented chef Erminio Curti, friend of the great Gualtiero Marchesi, to learn the trade.
He took part in various masters and refresher courses that allowed him to perfect his techniques and to specialize in the preparations he liked most: fish and decorations. Refined more and more over the years, he is asked to guide the Barbarossa Restaurant at the Casilio Castle in Erba, where he has the opportunity to highlight himself also for his organizational skills of a large brigade.
The leap in quality comes with the proposal of the businessman Plinio Vanini, who is looking for a chef for the
Quattro Stagioni restaurant of his Agriturismo La Fiorida.
In November 2013, the prestigious recognition of the Red Guide for the La Présef de La Fiorida restaurant with a
Michelin star and admission to Euro Toques Italia, an association founded by the master Gualtiero Marchesi and
chaired by the great chef Enrico Derflingher.
