As the Gault & Millau restaurant guide’s chef of the year 2025, Marco Campanella, of two-Michelin-star La Brezza in Arosa, Switzerland, is one of Europe’s most exciting up-and-coming chefs.
You can say the same of Piero Roncoroni, who was awarded a rare Green Star by the Michelin Guide for his vegetarian cuisine at Osteria del Centro in Lugano.
Both chefs are 33 years old and from Ticino, an Italian-speaking region in southern Switzerland. They also both compose beautiful worlds of flavour.
Here, they share tips for home cooks that do not require any new equipment, exotic ingredients or special ski…
As the Gault & Millau restaurant guide’s chef of the year 2025, Marco Campanella, of two-Michelin-star La Brezza in Arosa, Switzerland, is one of Europe’s most exciting up-and-coming chefs.
You can say the same of Piero Roncoroni, who was awarded a rare Green Star by the Michelin Guide for his vegetarian cuisine at Osteria del Centro in Lugano.
Both chefs are 33 years old and from Ticino, an Italian-speaking region in southern Switzerland. They also both compose beautiful worlds of flavour.
Here, they share tips for home cooks that do not require any new equipment, exotic ingredients or special skills.
1. More flavour and colour
Sautéed courgettes with parsley and garlic. The chefs say that slow roasting, braising and gentle sautéing are among the best ways to bring out the flavour from ingredients. Photo: Shutterstock
Cooking “too hot, too short, too fast” is the biggest flavour killer, Campanella says. Only at temperatures around 160 to 180 degrees Celsius (320 to 260 degrees Fahrenheit) can the full potential of ingredients be realised. Above 200 degrees, food quickly becomes bitter, and vegetables lose their colour and vitamins.