Fabio Abbattista

A profound knowledge and respect for raw ingredients define Fabio Abbattista’s culinary philosophy—a cuisine that explores tradition while innovating without losing touch with reality. Rooted in concreteness, his approach creates flavorful, perfectly balanced dishes, blending the tastes of his native Puglia with progressive influences from near and far.

His journey has been star-studded: he worked at Rome Cavalieri, The Square Restaurant in London, Le Gavroche with Michel Roux, Spoon with Alain Ducasse, and spent three years as sous chef at Unico in Milan. His first major turning point came in Franciacorta, where he led the kitchen at Leone Felice at L'Albereta, the Relais & Châteaux owned by the Moretti family. Then, a new direction: in summer 2024, Abbattista moved to Milan to open his own restaurant, Abba.

A technician and perfectionist, he is unafraid to experiment with bold local flavors, mastering challenging ingredients like eel, which he first smokes over coals for a decisive, deep flavor, then lightens with cucumber, green apple, and chervil. Deeply rooted in Mediterranean culture, his cuisine is built on ingredient research and close collaboration with small producers, whom he personally selects to ensure that every dish carries meaning and represents the dedication of those who cultivate its ingredients.

Among his signature creations, one of the most emblematic is his Cappelletti di Coniglio al Grano Arso e Burro di Acciughe—a dish balancing land and sea, where the toasted wheat evokes ancient rural traditions, recalling the days when farmers gathered grains from burned fields. A testament to how even the simplest, most humble ingredients, when treated with care and expertise, can deliver sublime culinary experiences.