Arturo Franzino

Arturo Franzino, born in 1997, is a chef. His adolescence in Sicily, spent criss-crossing the roads in search of the best local producers for his parents’ grocery store, formed the basis of his future projects. This was followed by a year in Ecuador, then classical training at the Institut Paul Bocuse and haute gastronomy. Arturo Franzino also discovered cooking in Japan, with Luca Fantin, where the purity of raw materials and the quest for fulfillment were combined. Scandinavia, beautiful and cold, and the Alpilles region, where he worked for Fabien Dumont, an organic market gardener, marked his experience as a chef. Fascinated by gestures and craftsmanship, Arturo Franzino strives to nourish while respecting life and death.

 

 

Fascinated by the unifying power of cuisine, he wants to use it not only as a social bonding force within the Villa Médicis, but also for educational purposes. How can we encourage current generations to adopt a more locavore, ecological and less expensive way of eating? Through a study of culinary tradition and ancient polycultures in 20th-century Europe, Arturo Franzino is researching concrete solutions that can be applied to the greatest number of people. During his residency, he aims to build a heterogeneous network of producers, artists and craftsmen who share a love of their work and a forward-looking ethic.