He’s barely turned 30, but he already has a Michelin star under his belt: chef Federico Gallo has taken the Locanda del Pilone to restaurant stardom, showing what passion, creativity, and hard work can achieve. It didn’t take long, either: after travelling the world and working side by side with Antonino Cannavacciuolo, Gallo was the first chef to obtain the young chef award, in the Michelin guide 2017. His cuisine is traditional and innovating at the same time, interesting and never dull, but also capable of pleasing both Italian and foreign palates. His strongest piece is tonno di coniglio (“rabbit, tuna style”), a typical Piedmontese dish. But if we were over for dinner, his spaghetti aglio-olio-peperoncino (with garlic, oil, and chili peppers) would win us over! We asked him a few questions for our Camera roll Q&A, the answers to which were mouthwatering photos… Federico, wait for us! We’ll be back at the Locanda del Pilone before you expect it.

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