i. Biography
Federico Sisti is co-founder and chef at Frangente in Milan. The cooking there works contemporary methods against Lombard and Emilian roots, with the kitchen moving between land and sea rather than flattening either side.
Coming Up
Federico Sisti trained at I.P.S.S.A.R. Severo Savioli Riccione. Federico went on to work as chef at Vicolo Santa Lucia in Cattolica, Rimini, Italy and chef at Hotel Bauer in Venice, Italy. Today, Federico is chef of Frangente.
Where They Are Now
At the restaurant he co-founded, Sisti builds dishes from contrast and pairing: delicate vegetables set against the depth of offal and less usual cuts, while seafood brings freshness and minerality. One signature expression is veal Milanese made with a thick cut of filet rather than a thin cutlet, pushed toward the most luxurious version of the dish.
Career - chef — Frangente, Milan, Italy - chef — Vicolo Santa Lucia, Cattolica, Rimini, Italy - chef — Hotel Bauer, Venice, Italy Education: I.P.S.S.A.R. Severo Savioli Riccione
Signature
Federico's signature dishes include veal Milanese, risotto with artichokes and mantis shrmp, seared tuna belly served over white beans, tripe cut as thin as pasta and stewed in a spicy tomato sauce, and strozzapreti allo scoglio.
FAQ What is Federico Sisti's current role? As of 2026, Federico Sisti is Co-founder and Chef at Frangente. Where did Federico Sisti train or study? Federico Sisti trained at I.P.S.S.A.R. Severo Savioli Riccione. What is Federico Sisti known for? Contemporary takes on Lombard and Emilian classics.
