The Philosophy
I do not recognise myself in the word cook. I recognise myself in a gesture more ancient: before the fire, the encounter. I listen to who you are, what you love, what moves you — and only then, knowing you, do I begin to cook. The encounter always precedes the menu.
There are two cuisines. One seeks the plate that outlives time. I seek the plate that exists for only an instant. Both are honest. But I have chosen the second, because I believe the truest food is that which cannot be repeated — just as an encounter cannot be repeated.
A tailor, before cutting the cloth, asks to spend a day with the person who will wear the garment. He must understand their flaws and their virtues, know them in their character. Only then does the garment cease to be cloth and become a second skin. My cooking is born exactly so: there is no direct realisation of the plate — there is, first, the knowledge of the one who will eat it.
To dress one's own soul. This is what happens when a plate is born from a character and not from a recipe. My dinners are not explained — they are recognised. Whoever tastes them finds, in the flavour, something that has always belonged to them and that they did not know they were seeking.
To build a dinner takes at least seven days. Hours of listening, introspection questionnaires, a shared diary where I note every reflection, every intuition about your character. Time is the ingredient that does not appear on the menu — but it is the one that makes the menu yours.
No meat. Ever. My repertoire is made of starters and first courses: vegetables, grains, pasta, legumes, herbs — and fish, where the East meets the West. Earth and sea interpreted, not imitated. True elegance lies in the character of the ingredients, not in their disguise.
My cooking inhabits the frontier. The East brings tea, ginger, lemongrass, the patience of rice; the West brings oil, tomato, fresh pasta, the voice of the Mediterranean. Fish is the thread that stitches them together — flesh of the sea, light, able to become the vehicle of both languages. It is not fusion for fashion: it is a dialogue between two ways of understanding time, silence, flavour. From the Cook of Baghdad to Apicius, from Kyoto to Naples, cooking has always sought the encounter. I stitch it onto you.
Every ingredient travels. Saffron from Persia to al-Andalus, yuzu from Japan to the Mediterranean, kombu from Hokkaido to the Sardinian coast. My cooking follows these routes — not to imitate them, but to make them converse around your table.
Fish has its own rhythms. Each month the Mediterranean offers differently — not by fashion, but by nature. This calendar follows the seasons of the sea, not those of the table.
October
Ottobre è il mese del tonno, che scende verso il sud. I ricci tornano a riempirsi.
Ottobre è il mese in cui il mare cambia di colore. Dal turchese estivo al grigio piombo, dal blu intenso al verde profondo. Anche i pesci cambiano: il tonno si prepara al viaggio, accumula grasso, la sua carne si arricchisce. I ricci, dopo la pausa estiva, tornano a riempirsi — la polpa arancio riappare, più densa di quella invernale. La cucina di ottobre è una cucina di transizione, come marzo, ma al contrario: non si va verso la luce, si va verso l'ombra. I sapori si scuriscono, si addensano, si fanno più seri. È il mese dei piatti che restano nella memoria.
Cappasanta, burroto al capperi, pane bruschettato
Capperi · il sale della roccia
2026
The food feasts that bring Italy's and Spain's villages to life, month by month.
The most prestigious fair dedicated to the white truffle, where experts and enthusiasts gather to celebrate this rare underground treasure. The atmosphere is refined and convivial, enriched by tastings of fine wines and local products.
Official websiteCava Week celebrates the sparkling wine of Penedès with cellar open days, tastings and a grand parade through Sant Sadurní. The most important cava festival in Catalonia.
Official websiteOne of Tuscany's most prestigious white truffle fairs, held in the medieval hilltown of San Miniato. Markets, tastings and truffle-themed menus fill the historic centre for three weekends.
Official websiteA festival dedicated to the harvest and promotion of Navelli saffron, one of the most prized spices in the world. The atmosphere is warm and convivial, typical of Abruzzo villages.
Official websiteA historical celebration revolving around the typical dish of chickpeas with cod and spinach. The city comes alive with gastronomic events that recall Asturian culinary traditions.
Official websiteA rustic chestnut festival in the Sienan hills, celebrating the Marrone chestnut with roasting fires, new wine and traditional sweets. An autumn gathering in the woods of the Crete Senesi.
Official websiteAsturias' most traditional chestnut festival, held in the Picos de Europa foothills. Roasted chestnuts, sweet cider and folk music fill the autumn streets of this mountain town.
Official websiteThe National White Truffle Fair of Acqualagna, in the Marche region, is one of Italy's most important truffle events. Stalls, cooking shows and truffle-laden dishes celebrate the prized tuber.
Official websiteThe mushroom fair of the Cardoner valley, one of Catalonia's most beloved autumn gatherings. Wild mushroom tastings, guided forest walks and mycology talks celebrate the season's fungi.
Official websiteAcqualagna is the truffle capital in the Marche region, offering a unique experience among markets, cooking shows, and tastings. It is an unmissable event for those seeking the prized white and black truffle.
Official websiteA true theatre of gastronomy. A theatrical laboratory applied to food: the chef designs the plate according to the character of the guests, he interprets it, he builds it, he stages it. You do not attend — you are the protagonist, and the dinner is your work.
«To satiate the soul and excite the palate.»
The philosophy of Chef Godeau
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