@photo credits PPMetelli
Gabriele Mattiacci, a young chef at Il Frantoio restaurant in Assisi, has captured the Umbrian gastronomic scene with his skill in transforming olive oil into a central ingredient of his dishes.
Biography
Born in 1997, Gabriele Mattiacci developed an early passion for cooking, influenced by the rich culinary tradition of his native Umbria. After completing culinary school, Gabriele began his career at Il Frantoio in Assisi, where he worked under experienced chefs and quickly climbed the ranks due to his talent and dedication.
In 2021, he took on the role of head chef at Il Frantoio, bringing a breath of fresh air. His culinary approach is distinguished by the use of olive oil, which becomes the connecting thread in many of his creations. The oil is not just a seasoning but a central ingredient that Gabriele employs in various forms from appetizers to desserts.
Il Frantoio, recognized for two consecutive years as the Best Italian Olive Oil Restaurant by the Associazione Città dell'Olio, has become a landmark thanks to Gabriele’s vision. Among the dishes to note is the "Grilled Squid" with saffron and almond sauce, showcasing Gabriele's ability to blend local flavors with modern techniques.
His culinary philosophy is based on the valorization of local raw materials and sustainability. He works closely with local producers to ensure fresh and high-quality ingredients, promoting a model of cooking that respects both the environment and the traditions of the Umbrian territory.
Gabriele Mattiacci is not just a talented chef but also an innovator who is redefining Umbrian cuisine with his creativity and passion. His ability to turn simple ingredients into extraordinary dishes continues to attract and captivate the patrons of Il Frantoio.
