La Favellina
Malo, Italy
⭐1 Star
The Experience
From Michelin Guide
You follow winding roads up into the Lessini hills to get to this small paradise, a rustic setting which is home to an elegant, family-run restaurant where everyone works hard to ensure that you enjoy your evening. Federico Pettenuzzo and his mother are at the helm in the kitchen (the latter responsible for the delicious pastas), while Federico’s brother Riccardo oversees the front of house. The creative cuisine is prepared from ingredients sourced from all over Italy and further afield, with some occasionally original combinations.
Unique Things
From Visitor Experiences
- Unique Ingredient Sourcing: The chefs at La Favellina personally gather ingredients like sweet chestnuts, virgin olive oil, strawberry tree berries, and wild herbs from the local area.
- Family-Run Operations: The restaurant is run by Signora Gianello and her two sons, Riccardo and Federico, who manage the front of house and kitchen respectively.
- Elegant Renovation: The restaurant is located in a late-19th-century hamlet and has been renovated in an elegant, feminine style by Signora Gianello.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Favellina in Malo, led by chef Federico Pettenuzzo, include:
Eggplant (Aubergine): Featured in a signature starter dish with layers of tender eggplant, rich tomato sauce, and fresh herbs, showcasing a refined take on a classic vegetable with vibrant flavors and textures.
Tomato: Used in various preparations, including fresh and cooked forms, such as a tomato salad with heart-of-bue and datterini tomatoes, highlighting freshness and regional produce.
Peppers (Peperone): Roasted and prepared with techniques like maceration, charring, and glazing, served with a dry pepper cream, emphasizing smoky and intense flavors.
Pistachio: Incorporated into a miso-pistachio sauce paired with Slow Food-preserved beans, adding a nutty and umami dimension to dishes.
Goat Buttermilk Fermentation: Used for fermenting lettuce in a signature dish, providing a fresh, tangy base that complements grilled spring onions and black sesame.
These ingredients are significant as they reflect a blend of local Italian produce with contemporary culinary techniques, creating dishes that balance tradition and innovation. Chef Pettenuzzo’s approach emphasizes the natural flavors and textures of these key ingredients, often enhanced by fermentation, charring, and creative pairings.