Jessica Rosval lands on the set of MasterChef, showcasing the humanity behind the dishes and the bonds behind the projects: with her, the Roots team, a virtuous format of social integration. Meanwhile, accolades continue to pour in for Al Gatto Verde's bold cuisine. The latest? The inclusion of a “marrow” dessert among the most exciting end-of-meal treats of 2026 by 50 Best.
Cover photo: Andrea Di Lorenzo
“Bringing the Roots team to MasterChef gave the episode a deeper meaning: I wasn't just there as a chef, I was part of a collective project.” When we ask her to comment on her appearance on the small screen in the fifteenth edition of the food talent show par excellence, Jessica Rosval delicately shifts the focus to “others”: for the chef, inclusion has never been a random ingredient, but the secret of a recipe that is only valid if it is truly shared.
In the foreground is the gaze warmed by the heat of the group, which shines brighter than the stage lights in front of the cameras: “Cooking, at that moment, was not a competition or a show: instead, it translated into a common language. And being able to tell a story of solidarity, training, and possibility on a national stage was powerful.” A communicative force that rests firmly on Roots, a project that turns social cohesion into a cultural vehicle. If, in 2025, Rosval has achieved a string of successes at Al Gatto Verde (just think of its 92nd place in The World's 50 Best Restaurants 2025 ranking, the 5 Cappelli de l'Espresso and the reconfirmation of Michelin star and green star for sustainability), its thoughts today turn first and foremost to the Modena lab in Via Farini 67, which employs migrant women to transform their recipes into an authentic best seller.
Returning to MasterChef, we caught up with Jessica for an interview on the occasion of the official broadcast.
Jessica, during filming, was there any contestant who particularly impressed you?
“Rather than a single contestant, I was impressed by those who were able to listen, question themselves, and cook with care and respect.”
Would you return to the show next year?
“If there were again an opportunity to talk about something that goes beyond the dish and to give visibility to initiatives such as Roots—in other words, to talk about cooking as a social tool—then absolutely yes! When television becomes a megaphone for stories that have a significant impact, I think it's worth being there.”
This has been a year full of recognition for you. Is there anything you remember with particular emotion?
"Of course, recognition is always nice. Seeing Al Gatto Verde enter the extended list of the World's 50 Best, or opening our doors to chefs from all over Italy and the world to cook with us at Identità di Fuoco, were great emotions. Not so much for the numbers or the events themselves, but for what they represent: a collaborative effort that is understood even outside our walls.“
And so the conversation returns to the team; to all those small, big goals that lead each member to walk straight on their own two feet, one step at a time.
”What excites me is seeing the team move forward with greater creative freedom," Jessica confesses.
"At Al Gatto Verde, the team is an open space where ideas circulate freely and curiosity fuels our daily work. It is a place where I draw inspiration from Italy, traveling not only through space but also through time: from territories to stories, from techniques to collective memories. When this spirit is also perceived from the outside, you understand that you are on the right path."
Thus, each menu welcomes multiple influences, generating signature dishes destined to leave a bold impression on the palate. This is demonstrated by a dessert made with nothing less than bone marrow and—not surprisingly—included by 50 Best in its list of the most surprising desserts in the world for 2026. At first glance, it gives the impression of lava, thanks to a charcoal caramel cream that evokes cooking over hot coals (a style that Jessica expresses from early in the morning with the brunch at Casa Maria Luigia, in addition to the Al Gatto Verde menu).
Can you explain how the idea came about and how bone marrow is incorporated into the preparation?
"The dessert was created as part of the Chiaroscuro tasting menu, a journey dedicated to contrasts and the coexistence of opposites. Light and shadow, sweet and savory. Marrow, after all, is a product deeply linked to savory cuisine—almost primitive in terms of its history and use. In this dish, it is not present to surprise, but rather with the specific intent of giving depth and structure to the taste. It is processed with care and attention, so as to bring roundness and persistence without ever becoming a dominant element."
Then there's pepper!
“Exactly. Black pepper and passion fruit together create the necessary contrast, bringing freshness, acidity, and a slight aromatic boost. It's an ending that doesn't close sharply, but remains suspended, like a question rather than an answer.”
On one side, the total darkness of charcoal; on the other, the reflections of gold leaf on the passion fruit semifreddo: a question mark that rekindles the hunger for curiosity. Because, after all, every “outdoor test” is an open ending until the last spoonful.
