Born in 1961, Franco Favaretto received his imprinting on flavors, textures and sensory suggestions from his grandfather Pio, who ran an artisanal ice cream shop during his childhood.
After attending the Maffioli hotel-management institute in Castelfranco Veneto, his curiosity shifted from the sweet tones to the decisive ones of Venetian cuisine and in particular for one of the undisputed protagonists of its territory: the stockfish called “Baccalà.”
Franco Favaretto therefore decided to change the core of the family restaurant that he had been running for years, transforming it from a historic pizzeria in Mestre to the now well-known Baccaladivino, unique in its kind and today a reference point for the culture and diffusion of Stockfish in the world. In fact, Chef Favaretto is an ambassador for Norge (Norwegian commission for seafood products) exporting his knowledge internationally; he is also co-founder of the Dogale Confraternita del Baccalà Mantecato and Testing Chef for the Tagliapietra e Figli Srl company, Italy’s largest importer of stockfish.
A lecturer at ALMA for many years, where he holds the lesson dedicated to Stockfish and Cod for the Advanced Course in Italian Cuisine, from fishing to cooking, he is also an Ambassador of the School, sharing its mission of enhancing the Italian food and wine heritage and spreading a culture aware of the made in Italy product.