His excellence has been acknowledged by the Michelin Guide
Born in Rovato (BS), 4th November 1969.
Since an early age Stefano absorbs his grandmother Nonna Elvira Saiani and parents Giuseppe and Clara’s passion for cooking at their restaurant “Locanda Due Colombe”, in Corso Bonomelli in Rovato and he divides his time between the study of classical piano and the restaurant kitchen.
In 1983 he enrols at the school Alberghiera Statale di Desenzano del Garda where qualifies in 1986 and in 1988 he obtains, with the maximum votes, the diploma for Techniques of Hotel Activities (Tecnico delle Attività Alberghiere).
In summer 1986 he works at the Grand Hotel Molveno, with Renato Ricci until he sides his father Giuseppe in the management and in the running of the kitchen of the family restaurant in Rovato.
In December 2000 he becomes Head Chef and the main responsible of the restaurant Due Colombe, in his new site in Via Roma, housed in a 1300-year-old watermill.
In 2003 he starts a catering service with the aim of introducing the quality and philosophy of his cooking beyond the restaurant and to larger numbers.
In 2005 he writes his first book: “ The wine Franciacorta inside the soul, in the glass and on a platenell ’Anima”, Trenta Editore, a collection of 20 of his recipes explained and also told from his emotional point of view, with an unusual musical accompaniment and one recipe which includes the Franciacorta DOCG wine.
From 2006 the restaurant acquires great success and receives high points from all the gastronomic guides. Stefano has the opportunity to collaborate with great chefs like Gualtiero Marchesi and Heinz Beck. From their lessons he gains a lot and develops a personal way of cooking, creative just enough, with a maniacal attention to the quality and the freshness of the ingredients and the use of innovative techniques to obtain light and healthy dishes.
In 2009 Stefano earns one Michelin star, which is still currently confirmed.
In October 2010 Due Colombe abandons the Rovato site and the place is transformed in Trattoria “Antico Mulino” run by his parents, whilst Stefano moves to his own restaurant in Borgo Antico San Vitale at Borgonato di Corte Franca, in the heart of the Franciacorta countryside. Here Stefano finds the ideal space to develop his projects: an intimate restaurant with about 35 seats, where to continue his search towards excellency plus an area for ‘private events’ to satisfy the catering side of his business. He manages it all, with 3 running kitchens to be more able to pay attention to the maximum quality of the dishes.
Stefano was one of the first chefs I stared working with when I moved to Franciacorta – and still we can say we arranged the best wedding event ever at his beautiful Borgo San Vitale! Stefano joined me for other exclusive events as well organizing « mesternes Mester» for companies inviting Stefano to cook together with the partecipants. Let´s invite him for a Kitchen Take over bringing his recepies and Franciacorta bubbles to your restaurant!
We arrange everything
Whatever you choose, we take responsibility for everything, from planning to implementation. We draw up a detailed and clear plan for the entire trip, and we take care of all the details so that you can travel with shoulders down allowing you to gain maximum benefit of your stay.