i. Biography
Coming Up
The move into Locanda Pincelli in Selva Malvezzi di Molinella in 2021 marked Marco Cavalli’s entry into the role of chef, and the shape of the work reads as deliberate rather than flashy. The through-line is discipline: each step is presented as a measured build, with refinement doing the heavy lifting. For another cook, the useful detail is not spectacle but method — a career framed by control, clarity, and steady pressure toward cleaner execution. Today, he is chef of Lilla Ego, extending that same restraint into a new setting. The progression suggests a cook who values precision over noise and lets the plate carry the argument. In that sense, Cavalli’s profile is built on proportion and intent, with each stage adding definition to a practice centered on detail.
Signature
The signature reads as a study in balance, with dishes assembled around contrast, texture, and a clear sense of proportion. The grilled leek with strawberry cream and fried bread combines char, sweetness, and crunch in a way that keeps each element legible. The rosemary butter risotto with chamomile and pecorino cheese works in a softer register, using herb and cheese to shift a familiar format toward something more measured and layered. The spit of grilled rabbit and its liver with green radicchio and yuzu leans into a sharper set of tensions, moving between richness, bitterness, and citrus brightness. Boiled carrot takes the opposite route, relying on simplicity and restraint rather than elaboration. Across the group, Cavalli’s cooking settles on controlled composition: ingredients placed with care, flavors kept in order, and no extra movement beyond what the plate requires.
Profile updated July 2026
FAQ
Asked of Marco
Where did Marco Cavalli work before?
Marco Cavalli's earlier career included Locanda Pincelli.
What recognition has Marco Cavalli received?
Michelin Bib Gourmand (2024).
