Roberto Stefani

The Climb

Roberto Stefani trained at Istituto Alberghiero.

Today

Stefani’s primary role is executive chef at Tancredi in Sirmione, Italy. The title places the daily responsibility for the kitchen with him, and the location gives context to his own words about territory, return, and influence. One named dish gives the cooking a concrete shape: *Raviolo all’uovo glassati alle erbe, salmone e mosto d’uva*. The dish brings together egg raviolo, herbs, salmon, and grape must in a single stated composition, a useful glimpse of the way his work can carry both precision and regional feeling without needing explanation beyond the plate. Asked about a raviolo that stayed with him, Stefani pointed to another cook’s work with exactness: "The raviolo of Antonio Guida for the explosion and the surprise effect it leaves on the dish." The answer is brief, but it reveals what he notices: impact, surprise, and the moment a filled pasta changes the energy of a plate.

Signature

Roberto's signature dishes include Ravioli all’uovo, alici e lupini and Raviolo all’uovo glassati alle erbe, and salmone e mosto d’uva.

In Their Words “The raviolo of Antonio Guida for the explosion and the surprise effect it leaves on the dish.”

Recognition

The clearest public identifiers attached to Stefani are his executive-chef role at Tancredi, his 2025 chef role at L’Orangerie, and the named signature work of *Raviolo all’uovo glassati alle erbe, salmone e mosto d’uva*. Recognition, in this case, rests on the specificity of place and dish: Istituto Alberghiero as foundation, Sirmione as professional ground, and Valsabbia and Barghe as the territory he says continues to influence and fascinate him.