Experience a world of culinary wonders at your fingertips, discover the best restaurants near you, get personalized recommendations Download the new JRE app!

Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.

  • Always up to date with our world of fine dining
  • Receive invites to exclusive events
  • Get to know our Chefs through interviews and recipes

This article is 
for JRE-Inside+ members only

Go JRE-Inside+
interview • May 9th, 2022

Interview with Federico Pettenuzzo


Federico Pettenuzzo is chef at restaurant La Favellina. After obtaining a degree in economics, Federico decided to follow in his family’s culinary footsteps. He did an internship with Italian top chef Massimiliano Alajm and then joined the kitchen of high-end restaurants, including Aqua Crua by Baldessari and Piazza Duomo by Crippa. He then returned to his family’s restaurant La Favellina, where he currently conjures up excellent contemporary Italian cuisine. We asked chef Federico some questions to get to know him better, about his culinary inspiration, his favourite ingredient, and much more.

Federico, how would you describe your cooking style?

My cooking style is a fresh and tasteful express cuisine in which I integrate elements that we collect near the restaurant, from wild herbs to the fruits of trees in the area.

What's your favourite dish to make?

I really like making risotto because it’s a blank canvas on which you can paint your own culinary style.

What is your favourite ingredient to work with?

I enjoy working with dried fruit. They are plant-based proteins with which you can create a sensation similar to soft velvet and fat, without actually using animal fats. Because of this, you can give lightness to the dish, without weighing down the food.

I work with local producers, artisans of taste who know how to offer me the perfect raw materials at the right times.

Federico Pettenuzzo

La Favellina

What is the biggest challenge you’ve faced in your culinary career?

My biggest challenge was finally receiving the coveted Michelin recognition because our family business started back in 1999. The greatest reward has been our customers, who have seen us grow and who witnessed our constant evolution towards excellence, both in the dining room and in the kitchen.

Which gastronomic trend are you excited about the most?

I like the idea of ​​a simple style where the taste of each element characterizes the dish.

If you could only eat one dish for the rest of your life, what would that be?

I would go for tortellini.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend guests to visit the La Favellina valley, Villa Rossi historical park in Santoro with its beautiful aquarium, as well as Bassano and the Alpini bridge.

Thank you, Federico.

Book your table at restaurant La Favellina

Taste chef Federico Pettenuzzo’s contemporary Italian cuisine at restaurant La Favellina in Malo, Italy. You can make your lunch or dinner reservation through our website, for an excellent culinary event.

Book your table