Davide Scabin

Davide Scabin
a close-up of Davide Scabin

Davide Scabin

Davide Scabin is one of the of the most inventive Italian chefs and a pioneer who started a new chapter in the Italian modern cuisine scene, showing that the country’s gastronomy could go ahead without forgetting its own culinary roots. Scabin’s cuisine has become famous for merging traditional flavors and highly unconventional cooking methods.

Son of a driver and a cook, Davide Scabin started working early, even if he didn’t go directly into food. He even had plans to become a computer hacker. But after attending catering college, he once sold cosmetic products for a living, and only found his way into the kitchen in 1994, when he embraced his passion for food and opened his first trattoria in Almese (Turin, Italy) called Combal.

Focused on traditional trattoria dishes, but always favoring regional ingredients, he gradually began to show his creativity in innovative recipes. A chef in continuous development, revolutionary in his thought, his reinterpretations of classics made his small trattoria start to attract the attention of gastronomy lovers around Italy and all over Europe. As his space was starting to get small for his increasingly ambitious and famous creations, in 2000 he decided to open the restaurant in a new location, within the Castello di Rivoli. Under even a new name, Combal.Zero, he felt freer to begin to experiment with ingredients, shapes, textures and temperatures.

Over the years Combal.Zero has gained international recognition and countless accolades and awards and was ranked No. 28 in the World’s 50 Best Restaurants list in 2011. The same year that The New York Time’s food critic, Frank Bruni, wrote a review about the restaurant claiming that it was “one of the oddest and happiest dining experiences” he’d ever had. He was considered by Times magazine “one of the ten chefs around the world that change your life”.

Combal.Zero was also acknowledged with Gambero Rosso’s Three Forks, a proof of the energy and the passion Scabin channels into his cooking. The restaurant, which was awarded two Michelin stars, lost one of it in 2015, and social media in Italy was all the rage following the loss: thousands of people have shared a design created by Torino based designer Bob Noto with the words “Je Suis Scabin” in protest to the French Guide decision.

The charming restaurant is located in the Piazza Mafalda di Savoia, inside the Rivoli castle building which dates back to before the 11th century and is now a contemporary art museum. Scabin and his crew serve mouth-watering Italian cuisine with a modern touch, based on creative recipes that made him one of the most famous chefs in the Italian new food scene. It is the case of his Spaghetti Margherita (an elegant composition of black and white noodle sheets, tomato sauce, anchovies, basil, fermented black garlic, and chili oil) and his Steak Cutlet, an ode to the Piemonte cuisine, using the region’s Fassona veal fillet with a borrowed Milanese touch (in the breaded exterior of the meat). Another of his acclaimed dishes is the recreation of a mixed salad, called Check Salad in which he combines truffles, caviar, and herbs.

His creations made him famous worldwide - and beyond... So much so, he has developed a new type of Space Food for ESA (European Space Agency): he cooked up some classic recipes that were made spaceworthy by Turin-based company Argotec, including an aubergine parmigiana, mushroom, and pesto risotto and caponata, with tiramisu for dessert. The dishes were dehydrated by a unique process to preserve flavor before being stored in aluminum bags to withstand launch vibrations.

Obsessed with design and technology, Scabin often works in partnership with researchers at the University of Turin, and even teaches a class there on food design.

READ MORE
Latest
Articles
Event
Gallery
Recipe
Video
Michelin Chef Shares 5 Ways to Use Overcooked Pasta
Article
Michelin Chef Shares 5 Ways to Use Overcooked Pasta
Overcooked pasta doesn’t have to be a disaster – here are five recipes from a Michelin-starred chef that make use of overcooked pasta.
5 Michelin-Starred Chefs Cook Pasta in Different Ways
Article
5 Michelin-Starred Chefs Cook Pasta in Different Ways
Watch five Michelin-starred chefs show you how to cook pasta in different ways, even how to make use of overcooked pasta.
Original_12725_davide-scabin
Article
Davide Scabin Explains Why He Almost Stopped Cooking
Acclaimed Italian chef Davide Scabin, owner of the famed Combal.zero in Turin, talks about the circumstances that almost kept him from returning to the kitchen.
Original_8981_identita-golose-NY-finedininglovers-TP
Article
Italy Meets USA at Identità New York 2014
Find out what some of the best Italian and American chefs have been cooking up at Identità New York this past weekend. View the gallery of the chefs' congress.
Original_8172_coffee-machine-space-1
Article
Astronauts Can Finally Drink Coffee in Space
The Italian Space Agency have developed the world's first espresso maker that can operate onboard a shuttle in space.
Original_7940_mozzarella-roads-congress
Article
Le strade della mozzarella 2014, day one: great chefs and dishes
Yesterday in Paestum, Italy, Le Strade della Mozzarella congress had its start: great chefs gather together to put buffalo mozzarella DOP in the spotlight.
Original_7685_davide-scabin-pierfrancesco-favino-post.com
Article
Scabin and Favino: the Chef and the 'Intern' Live From Milan
All eyes were on Davide Scabin today as the stellar chef took the stage at S.Pellegrino's Live From Milan to cook alongside Italian actor Pierfrancesco Favino.
Recipe
An exclusive spaghetti recipe prepared by chef Davide Scabin: 'Spaghetti Pizza Margherita', an iconic Italian dish made at 'Live From Milan' at Fuorisalone.
Original_7674_TP-chefs-finedininglovers
Article
The Art of Fine Food is "Live from Milan"
A unique food experience starts today during Milano Design Week: S.Pellegrino will bring on stage seven of the best Italian chefs to cook live an iconic dish.