"When I create a dish, my main points of reference are tradition and focus on the territory." An elegant touch, intriguing and innovative ideas, and an eclectic approach ready to reveal itself in all the nuances of his cuisine.
- Fabrizio Albini -
His first memory in the kitchen is of his grandfather’s casoncelli pasta, a dish that he has always held in his heart and transferred to the menus of the many gastronomic locations that he has passed through during his career. Starting out with Vittorio Fusari, he then reached the final of the prestigious Bocuse d’Or competition. For Fabrizio Albini, cooking recounts a journey that goes through the memory to arrive at the discovery of new and surprising sensations.discover the menù
A contemporary and creative cuisine, it integrates the careful search for raw materials and taste for the flavors of great regional traditions.
Some of his most important professional partnerships that are worth remembering include those with Marco Dallafina, a great friend and adventure companion; Gualtiero Marchesi, who wanted him as sous-chef at Henri Chenot; and Giorgio Armani, who “enlisted” him to cook for guests on his yacht. In recent years, he was executive chef at Relais Franciacorta’s La Colombara restaurant, at Cappuccini Resort in Cologne, and at Cristallo Hotel Spa & Golf, the only 5-star luxury hotel in Cortina d’Ampezzo and the Dolomites.