Davide Di Fabio

Davide Di Fabio, born in 1985 in Rho near Milan and raised in Abruzzo, trained at the Istituto Alberghiero di San Benedetto del Tronto before joining Osteria Francescana in Modena in 2005, where he worked for 16 years rising to sous-chef under Massimo Bottura. In 2021, he became chef at Ristorante Dalla Gioconda in Gabicce Monte, elevating it to one Michelin star and a Green Star for sustainability with a cuisine blending Abruzzese roots, Emilian techniques, and innovative dishes like 'Le virtù' and 'linguine al pesto di vongole'. His style emphasizes deconstructing memory dishes, pasta mastery, and quality ingredients.