Chef Gabriel Collazzo champions biodiversity‑driven cuisine at Radici in Italy

Gabriel Collazzo, a 27‑year‑old chef, leads the restaurant Radici in Borgo La Chiaracia, Italy, with a culinary approach that foregrounds biodiversity and local terroir. Drawing inspiration from the Altipiano dell’Alfina—a triangular region spanning Umbria, Lazio and Tuscany—he creates dishes that blend the memory of Tuscan peasant cooking, French rigor and Japanese minimalism, skills he honed alongside mentors Yuki Mamizuka and Éric Pras.

Collazzo argues that food is a political act, urging a return to simple, transparent cuisine rooted in ethical supply chains, biodiverse farms and small‑scale livestock. He calls for a shift away from theatrical, superficial trends toward meals that reveal their origins in soil, labor and community, echoing the philosophy of Carlo Petrini. The chef believes that by embracing the land and its biodiversity, young cooks can restore genuine culinary values for the future.