Emanuele Scarello

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A Culinary Heritage

Growing up in Friuli, Emanuele Scarello was immersed in the rich culinary traditions of the region from an early age. Accompanying his parents on visits to local farmers and producers, he gained invaluable insights into the treatment of ingredients long before they reached the kitchen. His parents’ renowned contemporary cuisine set the stage for Emanuele’s culinary journey, inspiring him to combine ancient flavors with modern techniques.

A Journey of Learning and Exploration

After graduating from culinary college, Emanuele embarked on a journey of discovery, honing his skills at renowned establishments such as Boschetti in Tricesimo. A detour into sommelier studies provided him with a deeper understanding of Friuli’s vast wine culture. Recognizing the importance of a well-rounded culinary education, he delved into various roles within restaurants, from the dining room to the kitchen, laying the groundwork for his future endeavors.

Innovating at Agli Amici

Returning to the family restaurant, Agli Amici, Emanuele infused his culinary creations with a blend of tradition and innovation. His experimentation led to the restaurant earning its first Michelin star just one year after his return. As president of Jeunes Restaurateurs d’Europe in Italy, Emanuele mentored young talent while continuing to push the boundaries of culinary excellence.

A Symphony of Flavors

At Agli Amici, experimentation is at the heart of every dish. Emanuele’s dedication to highlighting the essence of flavors is evident in signature creations like Risotto with egg yolk, liquorice powder, and green asparagus. His commitment to sourcing the finest local ingredients, combined with his modern cooking techniques, has garnered acclaim and awards, including the prestigious title of Best Italian Chef 2013.

Honoring Tradition, Embracing Innovation

Despite his innovative approach to cooking and his culinary travels across Europe, Emanuele remains rooted in the teachings of his mother, Ivonne. Her influence instilled in him the importance of tradition and the value of local ingredients. Whether foraging in the Friulian countryside or recreating his grandmother’s gnocchi recipe, Emanuele’s culinary journey is a testament to his unwavering commitment to honoring his heritage while embracing the future of gastronomy.

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