Walter Bianconi

“… There was once a young restaurateur who became a master, now looking for apprentices willing to become themselves ambassadors of the Italian cuisine in the world … one could synthesize this way the professional (and sentimental) story  of Walter Bianconi, native of Treviso,  now former owner with his wife Donata of  the famous Restaurant “Tivoli” in Cortina d’Ampezzo , one of the most interesting gastronomic workshops of our country. “

A chef who owns the certainty of one who has truly learned on the field. It all began in the late ’80s when Walter Bianconi met Jean Claude Fabre (sous chef of the famous Jacques Maximin, chef of the Negresco in Nice). Since they met, two concrete results: a book, “Dishes Without Borders” written with two heads and four hands, in whose preface Sergio Zavoli wrote …. “Two Mediterranean cuisines, based on a non extravagant identity, people who do not seek to fill the dishes, but to understand the quality and think about the diversity of what they offer. ”  This friendship in 1993 gave life to  the Italian section of the “Jeunes Restaurateurs d’Europe”, Young Restaurateurs guided by the motto “Talent & Passion” that will help to bring Walter into the High Gastronomy firmament : 1 Michelin Star, “Il Sole” of Veronelli with the score of 100/100, the 3 Forks Gambero Rosso 90/100, 16/20 on  the Espresso,  17/20 on the famous Gault Millau; not to mention the numerous awards including the “Champagne MUMM” in ‘992 and 1994 and “The Chef of the Year” in November 1998. The Association’s aim was and still is to promote the Friendship and Cooperation among the young Chefs and disseminate the national cuisine, a peculiar attention to flavors and education to the Taste that today are also the cornerstones of the splendid Itinerant Restaurant which is “Dove Vuoi Catering”.

Among our memories of Cortina

Certain places are definitely favoured by luck. In addition to an enviable position, they gain, over the years, a particular fascination due, for example, to the fact of being frequented by most if not all important people, such as  writers, politicians and those who contribute to create an image by privileging a tourist place, making it increasingly coveted, creating a peculiar aura around it. This is Cortina d’Ampezzo, since long time known as  “the pearl of the Dolomites”, destination for brilliant travellers  where it is hard to find a place that stands simply for its gastronomic proposal, rather than for its rooms with panoramic views.

Difficult, but not impossible, as this is what has happened for 23 years at the restaurant of Walter and Donata, its fame has spread into the right circles, welcoming among its tables well known characters such  as Luca Cordero di Montezemolo, Benetton, Marco Tronchetti Provera, Natuzzi, Barilla, Andrea Trombini, not to forget the ones from the entertainment world such as Marcello Mastroianni, Paolo Villaggio, Christian De Sica, Alba Parietti, Deborah Caprioglio or Ezio Greggio.
In short, their dishes have bewitched the good names of Cortina tourism, particularly  the writer Giorgio Soavi, who has dedicated a couple of stories to the  “Bavarian yogurt cream” . To know this it would be enough to remember that the Michelin star shines above the head of Walter now from 1990 with initiatives that have marked the time … A place where the most “snobbish customers” of Cortina have found an elegantly familiar corner …

“In 1990, in France, I made the acquaintance of Jeunes Restaurateurs de France-JRF, and immediately identified myself into their motto” Talent and Passion. ” When a few years later, the French Association opened the doors to restaurateurs from other countries and the JRF became Jeunes Restaurateurs d’Europe, together with a group of colleagues who quickly became friends, we have created  the Italian section.  My wife Donata calls them “her talented sons”, I simply call them boys with a great passion. Passion is the basic ingredient of our profession: it moves the world. The spirit that animates us, today as yesterday, is the one of an Europe united by the table and through it. With talent and passion, of course “