Restaurant desserts
Alberto Gipponi is the chef and owner of Dina, the restaurant he opened in Gussago, in Franciacorta, in November 2017. Since then Dina has been the place where he pursues his own idea of cuisine: personal, creative, at times radical, but always deeply bound to the cook’s craft and to hospitality.
Two souls coexist in his work. On one side, the age-old act of cooking: fire, hands, dough, stock, sauce. On the other, a continuous research into food, its structure and the perception of taste, which leads him to question even what seems most obvious. Not to complicate things, but to understand whether there is another way of doing them.
One of the favourite fields of this research is pasta: from boiled puff pastry to the Cannellone d’aria, through to works in which the boundary between raw and cooked becomes less distinct. A path also developed in dialogue with the scientific world, in particular with Professor Davide Cassi of the University of Parma, and presented at the Science and Cooking World Congress in Barcelona and at the Basque Culinary Center in San Sebastián.
Dina’s accolades include: four Cappelli from “L’Espresso”, Tre Forchette from “Gambero Rosso”, the Identità Golose Dish of the Year for the “Cannellone d’aria e tartufo bianco”, two knives from “The Best Chef”, the “Discovery” section of “50 Best”, the “OAD” guide and the Michelin Guide.
Since 2022 he has been educational director of the Fondazione Barilla training school.
