Chef Fornaca’s journey began in Piedmont, where he studied, followed by his first working experience in France and then back, through several starred Italian restaurants. Pinchiorri, Cracco, finally Friuli, a land with excellent and unusual raw materials.
However, even more, he has travelled along a path of sensitivity, discipline, love for work, passion for the quality of raw materials, care for guests. Everything the chef proposes today – at the table and in his restaurant – is blended in with this life, rich in meetings, in chefs, in brigades de cuisine and places which have changed his way of seeing things.
For his kitchen, Fornaca mainly uses local products, which he gets hold of thanks to the collaboration of careful and meticulous craftsmen of taste. Recipes follow the seasonality of the raw materials. Professional experience and his Piedmontese background are the ingredients which complete his dishes.
Chef Fornaca has no love for the limelight, but every guest and every person who works with him focuses the beauty of their experience (at work or at the table) around the chef’s capacity for welcoming, appreciating, suggesting and making people feel well.