Private Chef Fabrizio Fusco

I have been working as a private chef since 2008, traveling across Italy and Europe to cook for clients in their homes and manage private events, lunches, and dinners. Over the years, I’ve built a reputation for creating personalized dining experiences that combine authenticity, balance, and creativity.

My cooking style reflects a commitment to healthy cuisine, with minimal use of animal fats, refined sugars, and processed ingredients. I take pride in preparing dishes that are both flavorful and nourishing, always using fresh and seasonal produce whenever possible.

I also have extensive experience in gluten-free, vegan, and vegetarian cuisine, allowing me to adapt menus to a wide range of dietary preferences and ensure every guest enjoys a refined and wholesome culinary experience.

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

Winter Menu

STARTER

Choose 1 dish

Parmesan Pannacotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction

Beef tartare with cured egg yolk, Taggiasca olives and capers, sun dried tomatoes and parmesan sauce

Cured yolk on alpine fondue, thyme croutons ad toasted pumpkin seeds

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

FIRST COURSE

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Gorgonzola risotto with radicchio and walnuts

Agnolotti pasta with slow-cooked meat sauce

Pasta with turnip tops, traditional Piedmont raw Bra beef sausage and bread crumble

Trofie with basil pesto

MAIN COURSE

Choose 1 dish

Slow braised beef with Nebbiolo wine reduction, grilled polenta, sauteèd carrots and kale chips

Marinated seared tuna steak, lemon&mint green beans, winter ratatouille and purple cabbage sauce

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

Sea bream fillet on roasted peppers and olives, with seasonal vegetables and fennel and radicchio salad served with a side salad

DESSERT

Choose 1 dish

Chocolate cake, kirsch cherry liquor, cherries and dark chocolate

Pear braised in red wine, cinnamon and amaretti biscuits

Tiramisu

Zabaione cream topped with cocoa crumble and seasonal berries

Spring Menu

STARTER

Choose 1 dish

Carpaccio di manzo, salsa al parmigiano, pesto di basilico e pinoli (Beef carpaccio, parmesan sauce, basil pesto and pinenuts

Carpaccio di barbabietola, formaggio di capra locale, menta, concassé di pomodoro e semi misti (Beetroot carpaccio, local goat cheese, mint, tomato concasse and mixed seeds)

Orata gravalax, pesca e kefir (Sea bream gravalax, peach and kefir

Baccalà mantecato, patate e olive taggiasche con sfoglie di pane carasau (Cremead cod, potatotes and taggiasca olives with carasau sheets bread

Insalata di radicchio, finocchio, rucola, robiola, pere caramellate e noci (Radicchio, fennel rocket robiola cheese, caramelized pear and walnut salad

Focaccia genovese farcita con formaggio morbido locale e zucchine & bruschette al pomodoro e basilico (Genoese focaccia stuffed with local cream cheese and julienned sautéed zucchini & tomato and basil bruschetta)

Tartare di agnello con carciofi, pomodorini confit e vinaigrette di capperi, scalogno ed erbe aromatiche (Lamb tartare with artichokes, confit cherry tomatoes and a caper, shallot and herb vinaigrette)

FIRST COURSE

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Fusilloni su crema di cannellini, pomodori ciliegia, calamari e battuto mediterraneo (Fusilloni on creamed cannellini beans, cherry tomatoes, calamari and Mediterranean sauce)

Spaghetti grandi con salsa di barbabietola, stracciatella e mandorle tritate (Large spaghetti with beetroot sauce, stracciatella cheese and crushed almonds

Malfatti di spinaci e ricotta di bufala con crema di focaccia e alici e gocce di pesto al basilico (Spinach and buffalo ricotta malfatti with focaccia and anchovy cream and basil pesto drops)

Risotto con Baccalà alla Puttanesca (pomodorini, olive e capperi) Risotto with Cod Puttanesca (cherry tomatoes, olives, and capers)

Fregula con triglie e fave (Fregula with red mullet and broad beans)

Trofie con 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

Agnolotti al ragù di carne cotto lentamente (Agnolotti pasta with slow-cooked meat sauce

Pansoti alle erbe di borragine con salsa di noci (Borage herbs pansoti with walnut sauce

MAIN COURSE

Choose 1 dish

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

Quiche di caponata di melanzane con pesto di basilico e mandorle tostate (Eggplant caponata quiche with basil pesto and toasted almonds)

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

Parmigiana di melanzane (Aubergine parmigiana

Calamari grigliati su crema di ceci, salsa vergine, foglie di zucchina marinate e foglie miste

Filetto di branzino con fagiolini al limone e menta, ratatouille e insalata di stagione (Seabass fillet with lemon and mint greenbeans,ratatouille and seasonal salad

Vitello tonnato

DESSERT

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

Mousse al limone con biscotti cantucci sbriciolati (Lemon mousse with crumbled cantucci biscuit

Tiramisu

Cheesecake sciroppo di rose e lamponi (Cheesecake with rose syrup and raspberries)

Cremoso al cioccolato fondente ed arancia (Dark chocolate and orange parfait)

Zabaione freddo con crumble al cioccolato e frutta di stagione (Cold zabaglione with chocolate crumble and seasonal fruit)

Alpine Menu

STARTER

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Comte pannacotta with truffle oil, hazelnut, balsamic vinegar reduction and savoury biscuit crumble

Winter salad with radicchio, endive, local cheeses, and mustard and honey dressing

Beetroot carpaccio, creamed local goat's cheese, mint, diced tomatoes and mixed seeds

Crostini and focaccia with local patè, charcuteries and cheeses

Cured yolk on alpine fondue, thyme croutons ad toasted pumpkin seeds

FIRST COURSE

Choose 1 dish

Radicchio and smoked local ham ravioli with local soft cheese cream and hazelnut

Risotto with reblochon and sage

Coquillettes with ham gratin

Homemade tagliatelle with creamed mushrooms and chives

Pumpkin gnocchi with local cheese sauce (Tomme de Savoie, blue cheese, Gruyere, Sbrinz....)

RIsotto with local herbs and cheeses (Tomme de Savoie, blue cheese, Gruyere, Sbrinz....)

MAIN COURSE

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Coq au vin with roasted grapes with vegetables and seasonal salad

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

Fish fillet with green beans in lemon and mint sauce, and winter ratatouille

Slow braised beef with red wine reduction, grilled polenta, sauteèd carrots and kale chips

DESSERT

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Genepi pannacotta with almond biscuits

Braised pear Red wine with almond biscuits and a red wine reduction

Black forest trifle in glass

Tiramisu

Italian - Asian Fusion

STARTER

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Ligurian seabream carpaccio in Nobu-style

Pannacotta al parmigiano with teriyaki sauce and crushed peanuts

Tuna tartare, creamed prescinseua (local cheese similar to ricotta, when creamed it becomes very similar to a shredded burrata) and wasabi

FIRST COURSE

Choose 1 dish

Linguine with grated cod eggs, spring onion and sesame seeds

Spaghetti aglio ed olio with soy sauce and oyster sauce

Potato gnocchi in Sichuan bang bang sauce

Udon noodles with clams, zucchini and parsley

MAIN COURSE

Choose 1 dish

Ligurian seabream fillets in thai sauce and autumn salad

Vitello with tonnata soy sauce

Local sardines alla ligure (cherry tomatoes, taggiasca olives and capers) and ginger

DESSERT

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Pear cooked in piedmont red wine & chai spices

Matcha Panna Cotta with raspberries

Homemade chocolate with thai peanut sauce

Autumn limited time menu

STARTER

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

Pumpkin flan with local cream cheese and basil oil

Turkey bresaola with salsa verde, pine nuts and cherry tomatoes

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

Tiramisu

Pannacotta with persimmons and dark chocolate

Menu Autunno 2025 (Autumn 2025 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)

Flan di zucca con crema di formaggio olio al basilico e semi di zucca (Pumpkin flan with local cheese sauce, basil oil and pumpkin seed)

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)

Tuorlo marinato su fonduta di fontina, timo, croutons e semi di zucca tostati (Cured yolk on fontina fondue, thyme croutons ad toasted pumpkin seeds )

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)

FIRST COURSE

Choose 1 dish

Risotto ai funghi porcini olio tartufato e cialde di parmigiano (Porcini mushroom risotto with truffle oil and parmesan wafers)

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

Risotto (o pasta) con cime di rapa, salsiccia di manzo cruda di Bra e crumble di pane (Risotto (or pasta) with turnip tops, raw Bra beef sausage and bread crumble)

Risotto al limone, burro allo zenzero e tartare di gamberi (Lemon risotto with butter ginger and 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)

Risotto gorgonzola, radicchio e noci (Gorgonzola risotto with radicchio and walnuts)

Agnolotti del plin con sugo di stracotto (Agnolotti pasta with slow-cooked meat sauce)

MAIN COURSE

Choose 1 dish

Filetto di pesce locale in salsa di mostarda di Digione, broccoletti ed insalata di cavolo viola ed arance (Local fish fillet in Dijon mustard sauce, broccoli and purple cabbage and orange 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.)

Tonno scottato con ratatouille invernale e salsa al cavolo viola (Seared tuna with winter ratatouille and purple cabbage sauce)

Cavolfiore arrostito su hummus di ceci, melograno, menta e semi di zucca tostati (Roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds)

Manzo brasato lentamente con riduzione di vino Nebbiolo, polenta grigliata, carote saltate e chips di cavolo nero (Slow braised beef with Nebbiolo wine reduction, grilled polenta, sauteèd carrots and kale chips

Scaloppina di vitello con salsa al marsala e funghi, carote saltate, spinaci freschi saltati in padella e insalata autunnale (Veal escalope with marsala and mushrooms sauce, sauteè carrots, panfried fresh spinach and autumn salad

DESSERT

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

Pera al vino rosso con gelato autoprodotto (Red wine pear with homemade icecream)

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

Tart mascarpone fichi e rum (Figs, mascarpone and rum tart)

Tiramisu