“The strong connection with my homeland, the dedicated research for healthy and natural ingredients together with real tastes and flavours… those are the features that guided my work. My love for cooking manifested ever since I was a child: I have been able to experience the flavours and the scents of the products of my Land. I had such fun creating dishes that would tease the palate exclusively using the organic produce that my father lovingly grew.

I started like this, self-studying; the next step followed smoothly as a consequence: the Hotel School! Here I had the chance to grow my passion by training as a chef  and acquiring the necessary knowledge and skills for my professional career!

My greatest desire, however, was to experiment, test, know and grapple with real 'cooking'! Thus, I set off on my journey straight away, which step after step, year after year, lead to my cultural and professional growth! My eager to know and explore brought me to face new challenges, also in circumstances which were very different from what I was used to.

At the 'La Veranda del Color' I have been able to collaborate as sous-chef with excellent masters of the kitchen: initially Giuseppe D'aquino, and then Enzo Ninivaggi, to whom we owe our 'Red Star'. My cuisine is one that draws from every expericence of my past; it is indissolubly linked to the traditions of my origins but then modernised and inevitably merged with the lake flavours“

Fabio Cordella, Chef, La Veranda del Color