Gastronomy is the world of artistic creativity. Think about some of the visual and tactile experiences that enhance a dish and make it appetizing. Think about a salad's crunch, velvety soup's creaminess, or a well-baked bakery's flakiness. The taste you felt in your mouth just now while thinking of these items is the fruition of the expert hands that have presented the perfect balance to elevate your dish from good to great.
Gastronomic experts here try to create a balance between making a dish that doesn't carry too much contrast to be chaotic or too blend. The colors, textures, and contrast in a dish that complement each other are the result of gastronomical art. Gastronomy may be new to some chefs, but the ones who have that creative and aesthetic persona along with the perfectionism instinct are the ones that have given birth to the gastronomical spirit.
One such expert is Fabio Campoli, an unconventional chef and gastronomical professional. While this article talks about gastronomy, let us introduce you to a renowned chef from Italy who is now a renowned gastronomy expert worldwide.
For over 30 years experimenting with cooking methods and gastronomical techniques, Fabio Campoli was seen on various TV shows and heard on the radio.
Television Collaborations
1997 was the beginning of his professional career as a chef on television and radio. Fabio Campoli was among the first chefs hosting cooking shows and riding the wave of media cuisine and becoming a regular face of programs including ‘Uno Mattina' (from 1997 to 2000 and in 2009-2010), ‘Check-Up' (2000 and 2001), ‘la Prova del Cuoco' (2002 and 2018-19), ‘Uno Mattina Estate' (in 2000, 2001 and 2011), ‘Uno Mattina Saturday & Sunday,' ‘Uno Mattina weekend' (from 2002 to 2008).
After his debut at Rai, Campoli contributed by cooking his recipes and artistic skills, setting up creative gastronomic-themed scenography. And later became a Rai scientific consultant and the reference figure for international doctors and food experts.
In addition to his contributions to Rai, he further collaborated with the thematic channel Alice TV, for which he created one of the first formats (“In the Table” – 2003), also becoming a testimonial for Sky.
The following years opened doors to various new collaborations. One such collaboration was proposed to Campoli by Mediaset, which engaged him in the program ‘Ricette all'italiana,' hosted by Davide Mengacci and Michela Coppa, still broadcast today on Rete 4.
Campoli participated in the program for three seasons (2011/2012 – 2012/2013 – 2013/2014). Moreover, at the end of 2014, he offered his services as creator, author, and host of the first season of the program A Breakfast, broadcast on La 5.
Since 2014, once again, Campoli offered his services to Alice TV, an opinion leader of thematic programs, taking care of the all-around production of different formats with its own company, from editorial staff to cooking and television studio coordination.
Among his several popular programs were ‘XPO è served' (official broadcast of EXPO 2015 hosted with Francesca Barberini), ‘Non è mai massimosto' (2016 and 2017), ‘La salute vien Mangiando' (2016 and 2017, hosted with Rosanna Lambertucci) and ‘Il Circolo of Gourmets' (2018-2019).
Radio Collaborations
In the nineties, Fabio Campoli hosted a daily radio broadcast to his audience to discuss his culinary thoughts, ideas, and recipes for a healthy and tasty breakfast, mainly for ‘Radio Uno' and columns for ‘Radio Kiss Kiss,' ‘Radio Capital,' and others.
You can have his book if you want access to the radio recipes. The book of radio recipes was published in 2012, named ‘The Morning Has Gold in Its Mouth Was Born.‘
To sum up, the two things that led him to a successful gastronomical path are the curiosity to create and a desire for perfection. Fabio Campoli discovered a wide array of professions in the culinary art and gastronomy world as a consultant for food companies and restaurants, cooking coach, author of books, event manager, and curator of television programs dedicated to the kitchen. Today, we see his gastronomy passion beyond cooking and the kitchen, with the name Azioni Gastronomiche, Srl.
