CHEF
Giuseppe Tarantino
Ever since he was a child, Chef Giuseppe Tarantino knew he had a passion for cooking. After his first few experiences in traditional restaurants, he moved to catering and then arrived in gourmet cuisine, working alongside many award-winning chefs.
His cooking is based on a simple balance between curiosity, applying the latest techniques, and memory, with his respect for tradition.
THE CARRER
From Campania to Emilia Romagna
Born in Naples in 1984 and having grown up in Bologna, Chef Giuseppe Tarantino combines two different culinary traditions: Campania and Emilia Romagna. They might seem far apart but are much closer than you might think.
He has been chef patron at Ristorante Corbezzoli since 2017, where he continues to carry out research, test out new cooking methods and invent original flavour pairings.
THE BRIGADE
A CV all about flavour
Awarded with the fork in the Gambero Rosso guide to Italian restaurants 2021, 2022, 2023 and 2024, Winner of the “Buona Cucina 2019 and 2020” award of the Italian Touring Club, of the “Gran Ragù 2019” and recommended by the “Nosterchef” guide – 120 best restaurants in Bologna”, Chef Giuseppe Tarantino’s CV has been enriched with another important mention: in 2023 Corbezzoli was included in the online version of the Guide MICHELIN and in the paper version from 2024.
