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Alessandro Dal Degan, the starry 'druid' of the Asiago Plateau

Living on the Asiago plateau is not just living: it is sharing a land rich in history, passionate fervor, struggle, blood of patriotic passion, and a great sense of existence. The plateau encompasses eight municipalities: Asiago, Conco, Gallio, Roana, Enego, Foza, Lusiana, and Rotzo. Many of these names are linked to a centuries-old history and come from Nordic populations that arrived in these places during two major migrations: the first around AD 100, the Cimbri from Denmark; the second, more significant, left an indelible mark of a culture still common among the people of this land. The latter was the Bavarian population in the 1300s that settled in seven municipalities on the Vicentine plateau and in 13 municipalities on the Lessinian plateau in Verona. Roana, in particular, represents the cultural center of this ancient tradition and Teutonic culture. Living in Asiago means savoring the chill of the freezing winter that can plunge to -30 degrees here. It means taking advantage of the scents and aromas that woods, meadows, and bushes offer in the spring and summer. Asiago is a noble town, inhabited not only by wealthy families from the city of Vicenza but also by many Venetians and nature enthusiasts from all over northern Italy and Europe.


Alessandro Dal Degan between Turin and Florence

In this particularly pleasant context, a remarkable young chef has stood out in recent years, who has embraced not only the wife who lives in the plateau but the plateau itself. He has made this locality his own and has skillfully transferred it into his creations on the plate. His experience consists of different gastronomic cultures. He spent his childhood between Turin and Florence, and the Florentine experience, thanks also to his mother's excellent cooking (originally from Asiago), enhances his passion to become a chef. In Florence, he studies at the culinary school and begins his devotion to food. Alessandro is not one to play for participation; even during his early ventures in Tuscan kitchens, he wants to leave an indelible mark of his virtuosity. He immediately wants his own space and from 2002 to 2006, he becomes the chef and owner of the restaurant “I Macchiaioli” in Sesto Fiorentino, distinguishing himself for his skill and perfection in dishes. Alessandro begins without passing through the kitchens of great chefs; he is one of those unique cases where he can be declared a self-taught chef. His Florentine experience makes him known to the public, and from the province, he moves to the city of the Medici, Florence, working at Caffè Targa. Eventually, he joins as Sous Chef at Ristorante Galloppa in Castellina in Chianti, where he earns his first Michelin star.


Asiago... love, cuisine, and life

During his Florentine experience, Alessandro returns with his mother to Asiago and, amidst the enchanting landscapes of the plateau, he meets the true “lock” of his life and career. His current partner, for whom he decides to move permanently and leave Tuscany. It’s an existential thread that binds him to the plateau, a genetic heritage that his mother has left in Alessandro's umbilical cord. Here he finds his source of inspiration and the simplest expression that sums up and justifies a new life. One five-letter word... Love! Alessandro throws himself wholeheartedly into this new land that welcomes and reciprocates him. Thanks to his father-in-law, Romeo Covolo, he learns the art of foraging and understanding the incredible wealth of herbs, flowers, spices, plants, leaves, roots, resins, barks, mushrooms, lichens that the plateau can express in all seasons. Finally, he finds his alter ego in the dining room, forming an inseparable pair, Enrico Maglio. A highly skilled talent in service and wine who seeks out with care and curiosity, always pleasantly surprising the customer who is sometimes bored with the usual bottles. In Asiago, after his experience at Ristorante St.Hubertus, he arrives at the Rigoni family's Hotel Sporting, known for their organic jams, and particularly takes over Ristorante La Tana, where he begins his culinary success with preparations that transcend the usual and elevate the territory to a level that astonishes everyone, from great gourmet experts to customers who do not expect such innovative dishes while also celebrating the unspoiled nature of the plateau. Alessandro is no longer just a cook, a great chef; he becomes a “druid” who elevates nature to essence.


Alessandro Dal Degan and the Michelin Star

Alessandro Dal Degan becomes a very young chef who sparks positive discussions and participates in the most important international culinary showcases with great success. Important talent scouts like Lugi Cremona award him leadership in the kitchen that has few rivals. In May 2013, he joins the Jeunes Restaurateurs d’Europe, the most prestigious expression of cuisine worldwide. In October 2013, he wins the Altemasi award as “young of the year” for the L’Espresso Guide; that same year, he wins the Leon d’Oro in Venice as best Italian chef Under 35. It should be noted that he has also been nominated by various magazines as one of the cutest chefs around! In 2015, he relocates his restaurant from the center of Asiago to the beautiful hamlet of Kaberlaba in a Red House. Here he founds his brand new restaurant La Tana Gourmet, which in 2015 finally earns him his first Michelin star. A well-deserved milestone, and for many critics, a bit overdue, as the star, Alessandro, had already brought to Asiago long before.


The Gesmàck brand

His brand-new restaurant becomes a center of experimentation and research for new forms of dishes with incredible ingredients that Alessandro handles with an unmatched skill. His signature dish becomes a succulent and elegant bark broth, which may sound absurd but undoubtedly remains one of the most fascinating gourmet experiences among his creations. Since last year, Alessandro and his entire staff have decided to embark on an extraordinary project that brings his creativity and virtuosity closer to customers in their homes. Gesmàck was born, which in the ancient Cimbrian language means taste of goodness. A line of incredible products that combines his knowledge of plants, herbs, and flowers with the skills of a star chef.


The three gourmet panettoni of Alessandro Dal Degan

Alessandro Dal Degan is distinguishing himself in the gourmet world for his high-quality baked goods. Three Panettoni: Classic, Chocolate and Ginger, Wholemeal with Hazelnuts, which express a pleasantness and elegance that are hard to find in other specimens, even among the most coveted. Handcrafted with mother yeast and very long fermentation times. Selected raw materials processed in his kitchens in Kaberlaba. More than just eating a panettone, Alessandro leads us into an experiential tasting where it is important, every time, to close our eyes and allow ourselves to be carried away by the flavors and sudden expressions of the ingredients. Three panettoni, three works of art from the oven that evoke emotions and always revive the same simple five-letter word... Love!

Bernardo Pasquali

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