A chef who "was born a pastry chef" and therefore loves precision. But also a bundle of sunshine and good humor, which makes him a beloved figure with the general public. Franco Aliberti, born in 1985 and originally from Salerno, is the chef at the restaurant La Preséf alongside Gianni Tarabini: together they passionately run this Michelin-starred restaurant, set in the splendid natural setting of the “la Fiorida” farm in Mantello, Valtellina. His approach to cooking is organized and efficient, but never loses sight of emotion: for years, the chef has been studying and creating dishes based on the most natural flavors and the traditions of Bassa Valtellina, an area between Lake Como and the Alps. Aliberti's career is filled with important recognitions: in 2010 he won the award for Best Pastry Chef by the Identità Golose Guide and in 2011 by the Guide to the Restaurants of Italy by Il Sole 24 Ore; in 2012 he received the award for Best Chef Under 30 from the Identità Golose Guide. He has worked with, among others, three-star chefs Alain Ducasse and Massimiliano Alajmo, the great Master Gualtiero Marchesi, and pastry chefs Gianluca Fusto, Corrado Assenza, Gino Fabbri, and Leonardo Di Carlo. "My first memory in the kitchen is with my mom Angela, who always 'had her hands in the dough,'" Aliberti recalls. "I've always loved making desserts at home, and when I was little, my first games were with her, giving me a bit of dough to play with. It could be pastiera, homemade pizza, babà. I played, so my love for desserts was born as fun and a playful pastime. These are precious memories that I carry with me every day."
