He died at age 66: he had been hospitalized for days. He founded the mythical face in Iseo and landed in Milanese Pont de Ferr, which he left for the family. He worked to "feed not only the body, but also the spirit"
He passed away at the Chiari hospital, where he had been hospitalized for about twenty days following a heart attack principle. Chef Vittorio Fusari died at 66 years old: on the morning he was about to be discharged, he was struck by a pulmonary embolism.
The "humble cook with a good gaze", as Enzo and Paolo Vizzari wrote about him, had studied Philosophy, had been the stationmaster, then, in 1981, had opened his first restaurant, the mythical Face in Iseo, a tavern that offered haute cuisine in a relaxed environment, "the meeting place for the pioneers of Franciacorta where, alongside the faithful calycists, the first curious people landed attracted to the area by small and promising cellars such as Bellavista or Cà del Bosco" , add the Vizzari.
But the constant stimuli and his great open-mindedness continued to change his idea of cooking: after the Face, Fusari opened Le Maschere, an author's cuisine restaurant, and then returned in 1995 to his Iseo tavern. From 2015 to 2017, in Milan, landed at Pont de Ferr, who left after three years of great satisfaction, explaining: «I love this job deeply, but today I know that I am called elsewhere and I know that I must put it to the family, my son, my wife, theirs and my needs. Because my inspiration feeds on them too . His last experience was in Bergamo, with the Balzer restaurant, where «I am preparations and additives are prohibited and preservatives, "he explained proudly," to the benefit of fresh raw materials, local biodiversity, products from organic agriculture. "
Convinced that a good relationship with nutrition and awareness of the origin of food could guarantee a long and healthy life, he was sure that his work was «even outside the kitchen: passing on the millennial wisdom of Italian gastronomy is the my life. Why good food brings people together, it helps to find common points of view, it helps to be happy . This is how it appeared in his profile on Identità Golose. He also spoke of the need to "nourish not only the body but also the spirit" in his recent book Happiness tastes like health, Published by Slow Food and written in collaboration with Professor Luigi Fontana.
Among his famous dishes, the potato puff pastry with caviar, beef in oil, but also duck in cabbage, with chestnut cream and duck liver pralines wrapped in anchovies and cabbage.
Nominated "meritorious of gastronomy" by Carlo Petrini, Fusari was far from the spotlight, and besides being a great chef he was considered a great person, with a frank and lively character, a master of life. He leaves his wife Anna Patrizia Ucci and his 15-year-old son.
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