Portrait of Davide Di Fabio
i. Biography
Davide Di Fabio, born in 1985 in Rho near Milan and raised in Abruzzo, trained at the Istituto Alberghiero di San Benedetto del Tronto before joining Osteria Francescana in Modena in 2005, where he worked for 16 years rising to sous-chef under Massimo Bottura. In 2021, he became chef at Ristorante Dalla Gioconda in Gabicce Monte, elevating it to one Michelin star and a Green Star for sustainability with a cuisine blending Abruzzese roots, Emilian techniques, and innovative dishes like 'Le virtù' and 'linguine al pesto di vongole'. His style emphasizes deconstructing memory dishes, pasta mastery, and quality ingredients.
The Sunday letter
Read Made By's new profiles every Sunday.
Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.