EDOARDO FUMAGALLI

His extensive knowledge of the products has been inherited from a

family of restaurateurs for four generations.His grandparents’

garden, his dad’s work and his curiosity and great joy in learning made

him the great contemporary connoisseur, even though he likes to call

himself a “craftsman of food.”In La Présef’s restaurant, every day, he

is challenging himself: he seeks each day to ensure that in each dish

you can sense the garden, hay, milk, tradition and revision.

A test that faces up to the issue of genuinely zero-kilometre raw

materials, produced just a few steps away from his kitchen, farm

and farmhouse inside which is housed the restaurant, which today

boasts a Michelin star. This philosophy, straightforward and precise,

has always been in Gianni’s soul since his grandmother sent him to

Monza to learnthe craft in the kitchen of Erminio Curti.

In a year of apprenticeship, young Tarabini tried to capture all the

secrets of the great chef and, once he returned to the family

restaurant, set up a menu based only on fresh raw materials.