Tommaso Zoboli has energy to spare, at the center of a project that could reflect the image of the restaurant of the future: Patrizia, in Modena.
Born in 1998, a native of Modena, Tymmi won the title of Best Under-30 Chef in Italy in 2021, confirming the path he had taken against the expectations of his family: a grandfather who was a bank director, parents who work in almost the same field, and then there’s him—Tommaso—who had no interest in attending a scientific high school.
"Enroll in culinary school," his mother suggested—she is Patrizia, to whom Tommaso dedicates his restaurant—while everyone else opposed the idea. He listened to her and enrolled at the Culinary Institute of Serramazzoni, where he studied before landing, fresh out of school, in the brigade of Massimo Bottura at Osteria Francescana.
But it was time to leave his familiar boundaries and set out on a new course.
And so it happened: he arrived at Pascucci al Porticciolo in Fiumicino, where he came under the wing of Gianfranco, his mentor.
He admired Pascucci’s creativity, but even more so his humanity—the ability to turn his restaurant into a family, alongside his wife Vanessa Melis—while showcasing precise pairings, perfect cooking techniques, and well-balanced experimentation, capturing the essence of the sea in his hands and returning it to his guests.
Then, another step for Tommaso: from the sea to the mountains, with an internship in Norbert Niederkofler's kitchen, until he realized the time was ripe to carve out a space of his own.
Thus, in October 2023, Patrizia was born—an expression of what Zoboli defines as biological art, his passion for cooking. A place of emotions—intense, shocking, vivid, destabilizing—but above all, alive and sincere. They become images, the starting point of the experience, where taste coexists with a visual, musical, and artistic dimension, unlocking a unique reality for diners each time.
They have only one menu at their disposal, each theme well-defined and adapted to the desired number of courses.TradiUzione, the Mediterranean Odyssey, the Dalinian menu—these take on shape and color, sound and flavor, embodying the belief that, though wrapped in a different light, tradition remains the most precious asset to be preserved.
"Take our first menu, TradiUzione. We had a fixed image in our minds—that of a monument covered in graffiti. For many, it may seem like an act of vandalism, and perhaps it is, even for us. But we went further. Because, although the aesthetics of that monument have changed from their original vision—consequence of an irreverent act—the history it exudes will never abandon it."
Flavor is both a revelation and a reassurance, the memory of something familiar, manifested in a new form: it leaves a strong impression on the palate. Just like the side of a tempura-fried red mullet, a Eolian salad energized by a tsuyu infusion, while the Mediterranean invades with the marks of its essence—tomato, capers, olives—the simplicity of a humble meal.
Tradition pulses through the veins, powerfully evoked in a Modenese Rosetta—Rosa, rosae, rosetta—but instead of ham and cheese, it features smoked cooked pork shoulder and delicious Comté, while a rose-shaped porous pasta floats in a cream of Parmigiano infused with roses.
Irreverence, but also respect; courage and intellect; reasoning, but above all, the well-being of a very young team - almost all them are under 30 years of age: and that's where a great part of Zoboli's energy come from.
