Igles Corelli


Igles Corelli

Igles was given the keys to the kitchen and became head chef in 1983 – that same year he won his first Michelin star. The second came just four years later, and Il Trigabolo became one of the most respected restaurants in Italy. Igles continued on as head chef until 1993 and helped set up Sapere e Sapori (Knowledge and Taste), a cultural association dedicated to promoting the very best food and wine and bringing chefs together, which continues to celebrate Italian cuisine today.

After the closure of Il Trigabolo in 1993, Igles opened Locanda della Tamerice in Ostellato in 1995 with his life and business partner Pia Passalacqua. Here he won another Michelin star and was head chef until 2010, when he decided to close the restaurant to move to Tuscany. ‘I had no desire to go to Tuscany at first,’ says Igles. ‘I was planning to settle down in Rome instead. But my friend invited me to stay with him and I instantly fell in love with the region – there was everything I wanted; both beauty and culture.’ It was Pistoia, just north of Florence, that really captured Igles’ heart, and he opened Ristorante Atman with his friend Paulo Rossi, quickly receiving a Michelin star. In 2015, the restaurant was rehoused in a nearby Baroque-style villa.

Igles’ passion for teaching has grown over the years, and he is now the coordinator for Gambero Rosso’s professional cooking courses. He has also become a familiar face on TV screens, appearing on various programmes since 2001. His creative cuisine continues to celebrate everything good about traditional Italian food by combining it with other cultures, but his dishes still have that playful, creative flair which was formed at Il Trigabolo all those years ago.

Three things you should know

In his early years jut after he graduated from culinary school, Igles had a brief stint working as a chef on Italian cruise ships.

Igles describes his cooking style as Cucina Garibaldina, because he ensures ingredients and dishes from every part of Italy are showcased in his restaurant.

As the author of several cookbooks, Igles believes education is important. His latest, Igles 3, is a collection of his thoughts and favourite recipes from the past thirty-five years.