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Emanuele Scarello

Emanuele Scarello

Agli Amici may have been in Emanuele’s family since 1887, but the kitchen staff don’t rely on tried and tested recipes. Experimentation is key to the restaurant’s success, and Emanuele believes that the aim of a chef should be to continuously search for improvement and highlight a particular flavour’s essence. Dishes such as Risotto with egg yolk, liquorice powder and green asparagus and Madagascar – a biscuit-based dessert made with rum and chocolate – are classic examples of his dedication to exciting, contemporary cookery.

Emanuele loves to forage, looking for wild herbs and ingredients in the Friulian countryside. His modern cooking style may be what sets him apart from other chefs, but it’s his ability to combine this with fantastic, locally-sourced ingredients that has led to awards such as Best Italian Chef 2013 from Corriere della Sera. ‘Just a few steps from my house and restaurant there are gorgeous meadows and beautiful vegetable gardens, where I can pick the best produce every day – herbs, sprouts and all sorts of other amazing ingredients,’ he says. His favourite dish is gnocchi, which his grandmother taught him to cook, and his Gnocchi with herbs, garlic sauce and black truffle showcases his love of Friulian produce. But despite his contemporary cooking and travels all over Europe, it’s his mother Ivonne who Emanuele says taught him the most important lessons about cooking.