Italian cuisine is among the world’s most beloved culinary traditions. It has absorbed gastronomic customs dating back to the fourth century BCE, blending the culinary uniqueness of each region with the cultural influences of various peoples.

Italian recipes are both simple and yet rich in depth and variety. The birth and development of famous Italian dishes like various types of pasta (carbonara, lasagna, etc.), pizza, and risotto evolved over many years. However, Italian cuisine became truly renowned and universally cherished in the last century. This shift largely occurred after Italy unified in 1861, transitioning from regional cuisines to a singular Italian culinary identity.

In 1891, the celebrated merchant and cook Pellegrino Artusi published “Science in the Kitchen and the Art of Eating Well,” compiling 475 recipes of diverse regional dishes. This cookbook marked the first of its kind and played a pivotal role in shaping Italian cuisine as we know it today.

Of course, many other renowned figures have significantly contributed to the development of modern Italian cuisine, but today we highlight a special individual. This famous chef, rightfully considered the father of modern Italian cuisine, has made it famous worldwide.

The chef’s name is Gualtiero Marchesi.
Marchesi was born into a family of hoteliers and restaurateurs in Milan, from San Zenone al Po (Pavia). He began his professional training in Switzerland between 1948-1950, and upon returning to Italy, worked for several years in his family’s hotel before further specializing in Paris.

During this period, he worked at significant French restaurants such as “Ledoyen” in Paris, “Le Chapeau Rouge” in Dijon, and the Troisgros brothers’ restaurant in Roanne. Marchesi spent 7 months at Troisgros, by which time he was 38 years old. As the Master himself said, “Here, I learned the clear technique of cooking. It was a lesson in simplicity and precision that has stayed with me forever.”

Upon returning to Italy, Gualtiero Marchesi opened his first restaurant in Milan in 1977, which quickly gained popularity and received its first Michelin star in 1978. In 1986, Marchesi became the first Italian chef to earn three Michelin stars for his restaurant.

Throughout his career, Gualtiero Marchesi opened various restaurants, including a café atop the Duomo in Milan, a restaurant at the Halkin Hotel in London, Il Marchesino at the famous La Scala theater in Milan, Gualtiero Marchesi per il Lotti in Paris, and l’Hostaria dell’Orso in Rome (both of the latter receiving Michelin stars within a year of opening), among others. Notably, beyond his restaurant ventures, Marchesi actively promoted Italian cuisine worldwide.

Marchesi received numerous accolades and awards for his professional achievements. These include the international “Personnalité de l’année” award in gastronomy (becoming the first Italian to receive this award), the Artusi Prize, the Gold Medal of the Italian Ministry of Tourism, and many others. He was also honored with knighthood and commander orders in Italy. Marchesi nurtured a generation of exceptionally talented chefs known both in Italy and internationally: Carlo Cracco, Paolo Lopriore, Pietro Leemann, Ernst Knam, Lucia Pavin, Davide Oldani, Andrea Berton, Riccardo Camanini, Alessandro Breda, and many others.

Undoubtedly, Marchesi created many significant dishes. One of the most famous is “Rice, Gold, and Saffron” (Riso, oro e zafferano) — a perfect saffron risotto served in a round dish with a thin square gold leaf at its center. Here, impeccable cooking technique meets artistic inspiration.

Another dish worth mentioning is the “Open Raviolo” (Raviolo Aperto). Two sheets of egg pasta, one green and the other light with a parsley leaf inside, sandwich several scallops.

Jackson Pollock’s paintings inspired Marchesi to create the “Dripping Fish” (Dripping di Pesce), where instead of traditional ingredients, he explored new artistic expressions in culinary form.

One of the most important insights carried throughout his life by the great master is the close connection between cuisine and culture. One of his famous quotes states, “Cuisine in itself is a science, and it is up to the chef to turn it into an art.” This value is something the “ALMA” school continues to impart to its students. Students deeply study the history and culture of Italian cuisine to become not just skilled chefs but “thinking chefs” as envisioned by the great master of Italian cuisine, Gualtiero Marchesi.

In a modern twist, the legacy of culinary excellence can also be appreciated in the digital era, where online platforms offer a blend of tradition and innovation. For instance, the thrill of culinary discovery is paralleled in the excitement of exploring online casinos like 22bet, where the spirit of Italy’s culinary mastery can be celebrated in a contemporary and engaging format.