Published on June 25, 2024 at 09:58.
On the Lago terrace, the white marble tops of the tables now serve as a blank page on which Michele Fortunato’s creations are inscribed. The plates created by the Italian chef concentrate his know-how in delicate dishes that nod to tradition, from a vitello tonnato taking the form of medallions to a tomato compote and basil sorbet accompanying a soft olive focaccia .
The chef has a prestigious career, also marked by the sacrifices imposed by haute cuisine. “It formed my character,” confesses the thirty-year-old. I was a shy boy, but I learned to persevere and assert myself.” Humble and hard-working, Michele talks about cooking like an oath, often talking about not being able to stop or repeat herself. “I don’t get attached to my dishes,” confides the one who doesn’t aim for signature offerings to impose his notoriety.
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