Originally from Ferentino in Lazio, Andrea Impero trained in some of Italy’s most renowned kitchens before broadening his horizons abroad. His early experiences at Taverna del Capitano and Don Alfonso Iaccarino’s Vivavoce shaped his rigor and deep respect for tradition. Internationally, he went on to lead the kitchens of George I in Vladivostok, Quattro Passi in London, and Maritozzo in Moscow, where he refined a cosmopolitan and modern vision of fine dining.
In 2019, he returned to Italy to embark on a new adventure at the Borgobrufa SPA Resort in Umbria. There, he created Elementi Fine Dining, a space where heritage meets contemporary research. In 2023, his work was awarded a Michelin star, marking a milestone of excellence and recognition.
Andrea Impero’s culinary philosophy is rooted in the pursuit of essence: clarity of flavors, harmony, and well-being. Deeply tied to the Umbrian terroir, he collaborates with local producers and embraces de-seasonalization, preserving ingredients at their peak to be enjoyed year-round. His cuisine stands out for its lightness, balance, and authenticity, free from unnecessary excess.
At Elementi, the Chef offers two tasting journeys:
- Visione, an honest exploration of central Italy’s traditions and flavors.
- Ispirazione, a more imaginative path inspired by creativity, personal vision, and literary influences such as Italo Calvino.
Supported by a loyal brigade and a thoughtful front-of-house team, Andrea Impero designs each dinner as a complete sensory experience. His dishes tell the story of Umbria with subtlety and innovation, served in a refined atmosphere where every detail matters.
Today, Andrea Impero stands among the most promising voices in Italian gastronomy. Through Elementi, he presents a culinary vision where every ingredient becomes an element of a greater narrative: that of a generous land, celebrated with passion and creativity.
Chef Andrea Impero's recipe
Monkfish, rhubarb and roots, to be paired with Grand Cru Millésimé Blanc de Noirs.
Ingredients for 4 people
For the fillet
- 1 kg fresh monkfish
- 200 g stale bread
- 20 g basil
- 20 g parsley
- 10 g mint
- 20 g mustard paste
- 50 g cocoa butter
- Salt to taste
For the jus:
- Fish bones and fish head
- 200 gr onion
- 300 gr fresh tomatoes
- Olive oil
- 20 gr capers
- 20 gr salted anchovy fillets
- 40 gr taggiasche olives
- 400 gr white wine
For the Roman-style tripe
- 100 gr monkfish tripe
- 20 gr onion
- 5 gr Roman spearmint
- evo oil
- 10 gr seasoned bacon
- Chilli pepper to taste
- Pecorino Romano cheese to taste
- 50 g tomato sauce
For the chutney
- 400 gr rhubarb
- 50 gr brown sugar
- 50 gr ginger
- 30 gr butter
- 5 g salt
- 100 g shallot
- 50 g red wine vinegar
PREPARATION
For the fillet:
Start by cleaning the fish, separate the fillets and retain the bones and brim. Cut out the monkfish tripe which is adjacent to the fillet and separate them, roll the fillets in foil with a pinch of salt and cocoa butter, place in a vacuum bag and cook at 65 degrees steam for 30 minutes, cool quickly after cooking.
In the meantime, prepare the breadcrumbs by tossing the stale bread with the herbs in the cutter, sprinkle the monkfish fillet with mustard and cover it with the breadcrumbs you have prepared.
For the jus:
Equip yourself with a shallow steel casserole dish where you will brown the fish bones gently, then add the hulled and mirepoix-cut vegetables, cook for 10 minutes over high heat and then add the anchovies, capers and olives, deglaze with white wine and when it has evaporated, cover everything with cold water and leave to cook for a few hours over moderate heat.
Once ready, strain and reduce until shiny and creamy.
For the Roman-style tripe:
Cut the guanciale into strips and let it wilt and then add the onion and when it is blond add the tomato sauce. After 5 minutes of frying, immerse the monkfish tripe and cook in the sauce gently for about 30 minutes, adding the mint and chilli pepper.
For the chutney:
Peel the rhubarb roots and cut them into julienne strips, equip a non-stick pan and brown the chopped shallots with butter, brown sugar and ginger, then add the rhubarb and cook for 15 minutes over a moderate heat, blending with red vinegar. When the rhubarb takes on the consistency of a compote, sieve it to remove the fibres, vacuum-pack 1 day before using.
For the finish:
Cut a Jerusalem artichoke into thin slices and fry it in seed oil until crispy.
In a non-stick frying pan, brown the monkfish fillet on all sides to brown the breadcrumbs well, cut a small roll for serving. Place the rhubarb chutney on the plate and the monkfish fillet, the Jerusalem artichoke chips on top and the hot sauce on the side.
On a small plate serve the tripe with a sprinkling of Pecorino Romano cheese.