Andrea M Besana (I) – Le Ville Relais – La Spezia
Born in 1988 and raised in Novara, he approached cooking as a summer job while studying materials science at the University of Milan Bicocca. Overwhelmed by curiosity and passion for cooking, he changed his life and enrolled in Alma, an international school for Italian cuisine founded and run by Gualtiero Marchesi in Colorno (PR), and then looks back on some important experiences in the starred kitchens of the chefs Fabio Barbaglini (a Michelin star at Caffè Groppi in Trecate (NO) and Cassolette Hotel Mont Blanc in La Salle (AO)) and Ezio Santin (already three Michelin stars) at Antica Osteria del Osteria del Since 2010 he has been personally in charge of the kitchen of the restaurant Le Ville, at Le Ville Relais in La Spezia (SP), which since 2017 has been awarded the Michelin Dish, whose cuisine is born and developed from local raw materials and traditions. The choice of fresh vegetables, meat and fish from the best local suppliers is crucial. In an effort to reinterpret the great classics of Ligurian and Italian cuisine, the typical products are accompanied by Italian excellence and the best international ingredients. The basis for the creation of monthly a la carte menus is modern Italian cuisine, with contemporary techniques and some influences of fusion and oriental elements. Another key element is memory and tradition, whose rich, irreplaceable source of inspiration and constant reference is Italian cuisine. Finally, an essential element is nature and its times, which dictate a menu that changes constantly according to the seasonality of the raw materials.