{"id":1120,"date":"2022-04-08T16:39:56","date_gmt":"2022-04-08T14:39:56","guid":{"rendered":"https:\/\/www.lapresef.com\/?p=1120"},"modified":"2023-04-26T15:15:39","modified_gmt":"2023-04-26T13:15:39","slug":"la-presef-and-gianni-tarabini-the-first-agriturismo-with-a-michelin-star","status":"publish","type":"post","link":"https:\/\/www.lapresef.com\/en\/la-presef-and-gianni-tarabini-the-first-agriturismo-with-a-michelin-star\/","title":{"rendered":"La Pres\u00e9f and Gianni Tarabini: The first agriturismo with a Michelin star"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1120\" class=\"elementor elementor-1120 elementor-504\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5660e21e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5660e21e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5ae43904\" data-id=\"5ae43904\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-edbd889 elementor-widget elementor-widget-text-editor\" data-id=\"edbd889\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La Pres\u00e9f seems like a little piece of Valtellina paradise, as feature in so many documentaries and Instagram feeds: <strong>typically a restaurant created out of stone and wood<\/strong>, with a farm behind, stable and dairy, goats and children running round the fields and learning the secrets of a <strong>millenium or so of rural culture. <\/strong>And yet this restaurant, at the foot of the Rhaetian slopes, in the Mantello plain, is the <strong>very first of its kind to be awarded a Michelin star.<\/strong><\/p><p>The restaurant is located within the <strong>La Fiorida farm complex, <\/strong>a holiday farm established in the early 2000&#8217;s by the Vanini family. An authentic farm indeed, with a rustic rhythm, jealously identified as a national heritage and hosting a <strong>cuisine somewhere between barns, vegetable plots and state of the art techniques: <\/strong>after having exported pizzoccheri from Beijing to Georgia, <strong>Gianni Tarabini, chef of\u00a0<em>La Pres\u00e9f, <\/em><\/strong>has found his equilibrium here with massive respect for the most authentic, and a genuine <em>&#8220;km zero&#8221;.<\/em><\/p><p><em>&#8220;I&#8217;ve always thought of myself as an artisan of food,<\/em>&#8221; Tarabini opens up &#8220;<em>And here I have the opportunity to demonstrate manual dexterity, the very breath of the territory and the real spirit of it history. <strong>I can do it through materials with a very short supply chain, the result of local farmers, yet at the same time the product of memories over the generations.<\/strong> In the kitchen a common thread is created with very solid roots yet looking to the future: without doubt Alpine cuisine can and must have an important and evolving role in the scenario of contemporary gastronomy. This is the appeal of a journey in progress.&#8221;<\/em><\/p><p>Within his<strong> Pres\u00e9f<\/strong>,\u00a0a word with the same etymological base as &#8220;<strong>crib&#8221; <\/strong>and means &#8220;manger&#8221;, his dishes speak of both peasant and avant-garde culture: the enormous &#8220;pantry&#8221; he talks about, courtesy of local biodiversity throws up unique ingredients, like<strong> truffles from the nearby<\/strong> <strong>costiera dei cech or bonbon of deer pat\u00e8. <\/strong>Hence Tarabini can serve up his rustic flavours, <strong>the eco-friendly di Selva egg with Sacco potatoes, fondue and truffles, <\/strong>or create a new dish of <strong>gnocco stuffed with Bitto and misultin <\/strong>from the lake, with lemon zest to accompany.<\/p><p><em>\u00a0\u201cAlongside our typical and safeguarded products, like<strong> Casera Dop, <\/strong>we have more innovative products such as<strong> a pure milk mozzarella from our bruna breed and burrata&#8221; <\/strong><\/em>Tarabini enthuses. &#8220;<em>Even the meats are processed and transformed internally: <strong>the vegetable plot, slaughterhouse and dairy are formidable storehouses of wholesomeness <\/strong>from which the kitchen can draw liberally.&#8221;<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>La Pres\u00e9f seems like a little piece of Valtellina paradise, as feature in so many documentaries and Instagram feeds: typically a restaurant created out of stone and wood, with a farm behind, stable and dairy, goats and children running round the fields and learning the secrets of a millenium or so of rural culture. And [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1050,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The very first agriturismo with a Michelin Star | La Pres\u00e9f<\/title>\n<meta name=\"description\" content=\"La Pres\u00e9f, a little piece of gastronomic paradise in a genuinely rural setting with an authentic gourmet cuisine at &quot;kilometre zero&quot;.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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