Essential in form as in content, the cooking of chef Edoardo Fumagalli holds within it something reminiscent of Eastern discipline in its pursuit of perfection through simplicity of form and substance — that is, ingredients. For Edoardo, "the pillars are three: knowledge of the raw ingredient, of technique, and freedom of execution. Only in this way can I give my best. I am a demanding and rigorous professional, first and foremost with myself."

And indeed, in his few years of life (he was born in 1989), Edoardo has gained a wealth of experience alongside the great masters of international cuisine, which has now allowed him to set his imagination free. From Gualtiero Marchesi at the Marchesino in Milan, to the Santini restaurant in Edinburgh, the kitchens of Taillevent in Paris and Daniel in New York. Then chefs Daniel Canzian, Enrico Crippa and Antony Genovese. Until his time at the Locanda del Notaio in Pellio Intelvi, between Lake Como and Lake Lugano, allowed him to earn his first Michelin star (2015), confirmed the following year. As a young chef, in 2017, he also won the San Pellegrino Young Chef award as "best emerging chef in Italy."

In 2019, chef Edoardo Fumagalli was welcomed by the Lunelli family to lead the gastronomic project at Locanda Margon, in Ravina di Trento, among the vineyards of their Cantine Ferrari, "to enhance the flavours of our territory and experiment with innovative pairings with Trentodoc bubbles," as Matteo Lunelli likes to recall. It is a mission that fully aligns with Edoardo's vision — rigorously attentive to the genuineness of ingredients sought out and even gathered personally, wherever possible, while walking among the vineyards, kitchen gardens and meadows surrounding the Locanda.

A respect for seasonality, as well as for the local territory, is reflected in the creation of dishes of great freshness and elegance. A joy for the eyes and the palate, through which the nuance of each ingredient is perceived in its simple essentialness. And it is precisely this passion and attention for the essence of nature that led us to ask Edoardo to guide us in presenting our "natural recipes."

"Starred" dishes, yes, but accessible, to be approached without fear or stress even at home, by those who do not possess his technique and experience. When we asked Edoardo Fumagalli how he had managed to reconcile his rigorous starred cooking with our proposal to make it accessible at home, he explained that "bringing together gourmet cooking and home cooking is easier than it seems. The meeting point, first and foremost, is the selection of ingredients. If they are of the very highest quality and sustainable, you have already done most of the work. Then, there is the simplicity of the preparations. By drawing on less complex techniques at home, you can recreate dishes using domestic equipment."

His advice for approaching a passion for cooking with simplicity and without fear is to "cook with your heart. It's important not to focus on following the recipe to the letter but to trust your own instincts. After all, we're at home — free to make mistakes; in fact, we must make mistakes! That's the only way we learn. That's the beauty of stepping outside the bounds of recipes."