Michelin Star Chef Fabio Mazzolini’s cuisine focuses on the appreciation and promotion of native products, found in small farming enterprises. Currently, he challenges himself in using innovative techniques to link passion with respect for raw materials. Tune in for learning his Ravioli di Zucca recipe and be enwrapped with his style.

About the Chef:

Chef Fabio Mazzolini, 47, desenzanese, helms Dalie e Fagioli at Manerba del Garda in the province of Brescia, Lombardy. After completing his studies in hotel management at the Istituto Caterina De Medici at Desenzano del Garda, he trained at some of the most important restaurants in Lago di Garda, such as Vecchia Lugana, Lonatino, Villa Cortine di Sirmione.

He has worked at Palace Hotel di Saint Moritz, where he perfected his technique at various restaurants for two years, before serving as executive chef at Esplanade di Desenzano for nine years.

He also trained in the treatment of raw materials in famous restaurants in Japan. 

His 20 years of experience finally led to the realization of the dream of opening his own restaurant Quintessenza at Moniga del Garda in 2002 and his efforts finally paid off in 2007 when he earned the Michelin Star. 

In October 2012, began his experience with Dalie e Fagioli at Manerba del Garda, where he reproposes traditional dishes in a contemporary light. His cuisine focuses on the appreciation and promotion of native products, found in small farming enterprises.

Currently, he challenges himself in using innovative techniques to link passion with respect for raw materials.