Private Chef Fabrizio Fusco

I have been working as a private chef since 2008, traveling throughout Italy and Europe to cook for clients in their homes and manage private lunches, dinners, and exclusive events.

My cooking focuses on a healthy, balanced approach, with minimal use of animal fats, refined sugars, and processed products. I also have extensive experience in gluten-free, vegan, and vegetarian cuisine, allowing me to tailor each menu to a wide range of dietary needs without compromising flavor or quality.

My goal is to offer personalized, thoughtful dining experiences that combine wellness, taste, and attention to detail.

For me, cooking is...

the fun of taking the time to prepare something that can bring pleasure to other people

I learned to cook at...

Teachings passed down through the family, studying many books and putting them into practice during my services and dinners with friends.

A cooking secret...

cooking only with seasonal products, possibly local and organic and from small producers and artisans.

My menus

Menu Spring

STARTER

Choose 1 dish

Parmesan Panna Cotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction)

Beef tartare with parmesan cream, marinated egg yolk and taggiasca olives)

Beetroot carpaccio, creamed local goat's cheese, mint, parsley and mixed seeds)

Turkey bresaola with salsa verde, pine nuts and cherry tomatoes)

Fresh local tuna, melon and lemon bundle

Anchovies or sardines on courgette caponata, salmoriglio and herb panure)(

Zucchini flan with local cheese sauce and pumpkin seed

Fennel, radichio, robiola di Roccaverano , caramelized pear and rocket salad accompanied by grain mustard and honey sauc

Sharing platters with: Genoese focaccia with local cream cheese and julienned sautéed zucchini + bruschetta tomato, olive e basil

FIRST COURSE

Choose 1 dish

Radicchio and speck ravioli with robiola cream and pistachios

Lemon risotto with butter ginger and prawns tartare

Gragnano Paccheri with fish and baby octopus sauce

Spaghetti with squid cream, Taggiasca olives, mint and toasted almonds

Linguine with beetroot sauce, Stracciatella cheese and Almonds

Agnolotti pasta with slow-cooked meat sauce

Trofie with homemade basil pesto

Risotto with courgettes Amalfi lemons and pink prawns tartar

MAIN COURSE

Choose 1 dish

Cod fillet on cannellini beans and tomato tartare

Vitello tonnato (thin sliced veal with tonnata sauce)

Roasted cauliflower on chickpea hummus, salsa vierge, basil pesto and toasted pumpkin seeds

Sea bream fillet on roasted peppers and olives, with seasonal vegetables and fresh salad

Ligurian-style sea bass fillets with cherry tomatoes, local olives and capers served with lemon and mint green beans and seasonal salad)

Chicken and Parma ham ballottine with Dijon mustard cream, dauphinoise potatoes, ssauteè local mushrooms and crispy kale

DESSERT

Choose 1 dish

Lemon mousse with crumbled cantucci biscuits

Basil pannacotta with local strawberries

Disassembled millefoglie with chantilly cream, 70% chocolate and berries

Tiramisu

78% homemade chocolate mousse & raspberry or crushed almond biscuits

Limoncello pannacotta or with fresh seasonal fruits

Autumn limited time menu

STARTER

Choose 1 dish

Fassona tartare with cured egg yolk, taggiasca olives, capers and shaved parmesan)

Turkey bresaola with salsa verde, pine nuts and cherry tomatoes)

Sauteèd porcini mushrooms, runny egg yolk and shaved parmesan in a crispy basket

Parmesan Panna Cotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction)

FIRST COURSE

Choose 1 dish

Risotto with cavolo nero with optional traditional local raw beef sausage and hazelnut

Ravioli filled with mushrooms and potatoes served with butter sauteèd mushrooms and sage (optional pancetta)

Chestnut flour trofie pasta with basil pesto

Tortellini in chestnut broth with mushrooms

MAIN COURSE

Choose 1 dish

Lamb served with seasonal vegetables and mixed salad

Seabream fillets with lemon & mint green beans and autumn ratatouille

Roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds)

Chicken and Parma ham ballottine with Dijon mustard cream, dauphinoise potatoes, ssauteè local mushrooms and crispy kale

DESSERT

Choose 1 dish

Chocolate cake, kirsch cherry liquor, cherries and dark chocolate

Figs, mascarpone and rum tart

Pannacotta with persimmons and dark chocolate

Tiramisu

Spring Menu

STARTER

Choose 1 dish

Pannacotta di parmigiano con crumble di taralli, olio al tartufo, semi di zucca, nocciole del piemonte e riduzione di balsamico (Parmesan Panna Cotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction)

Battuta di fassona con tuorlo marinato, olive taggiasche e capperi e scaglie di parmigiano (Fassona tartare with cured egg yolk, taggiasca olives, capers and shaved parmesan)

Fagottino tonno locale fresco melone e limone (Fresh local tuna, melon and lemon bundle)

Bresaola di tacchino con salsa verde, pinoli e pomodorini (Turkey bresaola with salsa verde, pine nuts and cherry tomatoes)

Brandacujun tradizionale ligure con pane carasau (Cremead cod, potatotes and taggiasca olives with carasau sheets bread)

Flan di zucchine con salsa di pecorino (Courgette flan with pecorino cheese sauce)

Carpaccio di barbabietola, formaggio di capra locale, menta, pomodoro scubettato e semi misti (Beetroot carpaccio, creamed local goat's cheese, mint, diced tomatoes and mixed seeds)

Acciughe o sardine su caponata di zucchine, salmoriglio e panure alle erbe (Anchovies or sardines on courgette caponata, salmoriglio and herb panure)(

FIRST COURSE

Choose 1 dish

Trofie al pesto di basilico fatto in casa (Trofie with homemade basil pesto)

Ravioli radicchio e speck con crema di robiola e pistacchi (Radicchio and speck ravioli with robiola cream and pistachios)

Paccheri con ragù di pesce e moscardini (Gragnano Paccheri with fish ragù and baby octopus)

Risotto con zucchine, limone di Amalfi e tartare di gamberi rosa (Risotto with courgettes Amalfi lemons and pink prawns tartare)

Spaghetti con crema di calamaro, olive taggiasche, menta e mandorle tostate (Spaghetti with squid cream, Taggiasca olives, mint and toasted almonds)

Linguine con crema di barbabietola, stracciatella e mandorle (Linguine with beetroot sauce, Stracciatella cheese and Almonds)

MAIN COURSE

Choose 1 dish

Filetto di orata su peperoni arrostiti ed olive, con verdure ed insalata di stagione (Sea bream fillet on roasted peppers and olives, with seasonal vegetables and salad)

Vitello tonnato (thin sliced veal with tonnata sauce)

Calamari su purea di patate e basilico, salsa vierge, sfoglie di zucchine marinate e foglie miste (Grilled calamari on creamed potatoes and basil , vierge sauce, marinated courgette leaves and mixed leaves.)

Filetto di merluzzo su fagioli cannellini e tartare di pomodoro (Cod fillet on cannellini beans and tomato tartare)

Porchetta con terrina di patate, verdure primaverili e salsa di albufera (Porchetta with potatoes terrine, spring veggies and albufera jus

"Tataki" di manzo con semi misti, zucchine marinate in limone e menta, e riduzione di vino rosso (Beef tataki with mixed seeds, marinated courgettes and red wine reduction

Parmigiana di melanzane (aubergine parmigiana)

Filello di branzino con ratatouille ed insalata di stagione (Sea bass fillet with ratatouille and seasonal salad

DESSERT

Choose 1 dish

Mousse di cioccolato 75% fatto in casa e lamponi o amaretti sbriciolati (78% homemade chocolate mousse & raspberry or crushed amaretti biscuits)

Pera brasata al Nebbiolo con crumble di amaretti (Nebbiolo wine braised pear with amaretti biscuit crumble)

Millefoglie scomposta con crema chantilly, cioccolato 70% e frutti di bosco (Disassembled millefoglie with chantilly cream, 70% chocolate and berries)

Mousse al limone con crumble di cantucci (Lemon mousse with crumbled cantucci biscuit)

Tiramisu

Pannacotta al limoncello e/o con frutta fresca di stagione (Limoncello pannacotta and/or with seasonal fresh fruits)

Pannacotta al basilico e fragole fresche(Basil pannacotta with local strawberries)