i. Biography
In Cartosio, in southern Piedmont, the kitchen at Ristorante Cacciatori is organized around time, heat, and place. In Federica Rossini’s hands, the large wood-burning stove functions as working infrastructure rather than decoration: a source of steady warmth that sets the day’s pace. The cooking remains Piedmontese and seasonal, tied to local ingredients from the hills, with a measured influence from the nearby sea. The register is local, clear, and controlled.
The Making
Training at the restaurant gave the work its discipline. Federica Rossini’s formation was not built through a sequence of distant kitchens, but through the repetition and constraints of one defining place. The craft there is learned through daily contact with sauces as they settle, ingredients as they come into season, and a wood-burning stove that rewards patience rather than speed. Academic exchange extended that practice without displacing it. In 2019–2019, Federica Rossini served as guest chef at Tavole Accademiche, Università di Scienze Gastronomiche in Pollenzo, Italy, bringing the house vocabulary into a setting devoted to food culture, knowledge, and exchange. The current role returns the same craft to its source. As chef / Executive Chef of Ristorante Cacciatori, Federica Rossini works within a compact career line: training, academic exchange, and leadership all tied to the same hearth, the same hills, and the same question of how a restaurant preserves a local cuisine while keeping it active.
The Work Today
The cooking here is Piedmontese in base, seasonal in method, and local in its sourcing, with the hills around Cartosio and the nearby sea both present in the frame. Under Federica Rossini, tradition is treated as structure rather than script. The dishes carry continuity, but the presentation remains current; the past is used for proportion, memory, and flavor, not for display. The large wood-burning stove determines the kitchen’s tempo. Its slow, enveloping heat suits traditional cuisine of the Basso Piemonte, especially dishes that need patience and accumulation rather than quick effect. The craft is in timing, restraint, and the gradual deepening of flavor. The table is defined by a few clear markers. Baked rabbit and chicken alla cacciatora are identified as not-to-miss dishes, placing comfort, depth, and rustic precision at the center of the savory work. Strawberry ice cream and mint panna cotta are described as must-haves of the restaurant, closing the meal with freshness, softness, and the same measured sense of place.
Credentials
Federica Rossini has received 50 Top Italy 2025 — 28th in “I Migliori Ristoranti Italiani 2025 – Trattorie e Bistrò Moderni” for Ristorante Cacciatori. (2025). Recognition for Cacciatori places the restaurant within both professional and osteria registers. Michelin Plate recognition for Cacciatori and the Chiocciola designation in the Osterie d’Italia guide for Ristorante Cacciatori acknowledge a kitchen that remains grounded in Cartosio: Piedmontese, seasonal, local, and shaped by slow heat Under Federica Rossini’s direction.
Profile updated July 2026
FAQ
Asked of Federica
What does Federica Rossini currently do?
Federica Rossini is chef at Cacciatori — Piedmontese.
Where did Federica Rossini train or study?
Federica Rossini trained at Cacciatori.
What recognition has Federica Rossini received?
Michelin Plate recognition for Cacciatori.
