Born in 1983, Alessandro Ferrarini shapes a cuisine defined by balance and precision, where technique serves ingredient quality. After earning his first MICHELIN Star in 2021, he was awarded a MICHELIN Star in 2026 with Sciabola in Forte dei Marmi, confirming a clear and coherent vision.
Alessandro Ferrarini’s professional training began at the De Filippi Institute in Varese, where he developed solid technical foundations and a rigorous work ethic that would become a defining trait of his career. Still very young, he entered fine dining through the front door at Ristorante Lorenzo in Forte dei Marmi, working alongside Gioacchino Pontrelli, a key figure in Versilian gastronomy. This formative experience profoundly shaped his culinary outlook and remains a constant reference point throughout his journey.
Another crucial chapter was his time at Schuman, the MICHELIN-starred restaurant on Lake Maggiore led by Silvio Battistoni. Here, Ferrarini refined his technique, discipline and sensitivity, moving closer to a cuisine built on balance, essentiality and deep respect for ingredients. His personal style began to emerge clearly: measured creativity, meticulous attention to detail and a genuine connection to tradition, paired with a natural openness to contemporary interpretation.
In 2021, his first major recognition arrived: at the helm of Franco Mare, Ferrarini earned his first MICHELIN Star, a milestone that confirmed both his talent and his ability to deliver an elegant, coherent and recognisable dining experience.
His path then led him back to Forte dei Marmi, where he took charge of Sciabola, the restaurant within the St. Mauritius Hotel. Here, he found the ideal setting to fully express his gastronomic maturity. Leading the kitchen with a balance of technical rigour, aesthetic sensitivity and a profound respect for ingredients, Ferrarini developed a cuisine that blends his Lombard roots with the marine influences of Versilia. The menu highlights local seafood, including lesser-known species, carefully selected and treated with awareness and precision, focusing on flavour clarity, balance and a strong sense of place.
It is at Sciabola that Ferrarini achieved his most recent milestone: the MICHELIN Star awarded in the MICHELIN Guide Italy 2026. This recognition celebrates not only the quality of his cuisine, but also the shared vision developed together with the Pippucci family and the entire hotel team. A young yet solid project, capable in just three years of defining an authorial cuisine that is intense, contemporary and deeply rooted in its territory.
For Ferrarini, this new star is not an endpoint but a confirmation of a journey built over time through dedication, research and a constant drive for evolution. At Sciabola, he continues to shape a gastronomy that speaks of the sea, memory, technique and identity, guided by the belief that true excellence is born from simplicity executed with mastery.
