Gabriele Boffa

Coming Up

Piedmontese cuisine is the point of reference, and Gabriele Boffa states it plainly: “Every dish is a tribute to Piedmont, the land that raised me and inspires me.” That connection shows up as a working method, with memory and landscape treated as ingredients rather than sentiment. In Boffa’s kitchen, tradition is handled as a living practice—measured, warm, and exact—where instinct and discipline work in the same frame.

Where They Are Now

Heritage and modernity sit in active conversation in Boffa’s current cooking. The regional forms remain visible, but they are drawn with a contemporary level of control, so the food reads as rooted without leaning on nostalgia. His plates stay close to Piedmont’s ingredients and methods, while leaving space for clarity, texture, and balance.

Signature

Agnolotti del plin and risotto ai 45 mesi di Parmigiano e nocciole delle Langhe define the register of Boffa’s cooking. The first carries a standard Piedmontese craft idiom; the second brings together richness, patience, and the depth associated with the region’s hazelnuts. Both dishes show a kitchen built on grounded flavor, measured generosity, and close attention to how each element supports the whole.

In Their Words “Today, my philosophy is rooted in a delicate balance between tradition and innovation, where every dish tells the story of my land and the journey that has brought me here.” “My story begins in the kitchen with my grandmothers—extraordinary cooks who, with ease and grace, passed on to me a deep love for raw ingredients, tradition, and the land.”

Honors

Locanda Sant'Uffizio Enrico Bartolini received MICHELIN Guide Italy recognition in 2018 and 2022. Read together, the awards point to consistency of execution and a clear command of Piedmontese cuisine, with precision and rootedness holding the line across the timeline.