Jessica Rosval

Siamo entusiasti di annunciare che Al Gatto Verde, guidato dalla chef Jessica Rosval ha ottenuto dalla @michelinguide Italia la Stella Verde e una Stella Rossa, importante riconoscimento che premia il lavoro di squadra e la sostenibilità del ristorante. “Siamo orgogliosi di aver ricevuto una Stella Rossa e una Stella Verde Michelin come riconoscimento per il nostro impegno. Ci ispira a continuare a cucinare per creare il cambiamento che vogliamo vedere nel mondo” @jessrosval ✨Complimenti a tutto il team! #algattoverdeatcasamarialuigia #francescanafamily #modena

Helping migrant women put down roots and flourish in Modena, Italy. Meet Caroline Capriossi and Jessica Rosval, this year’s Champions of Change 2024 as part of The World’s 50 Best Restaurants. Their organisation, Roots, is a social enterprise restaurant with a professional, paid training programme for migrant women passionate about food and becoming cooks. The friends then teamed up to launch the Association for the Integration of Women (AIW) in 2020 to provide resources for women to establish roots and flourish. The project comprises volunteer members from diverse cultural and professional backgrounds and trains 12 women annually in a four-month cycle. From there, in 2022, they opened Roots. This self-sustaining social impact model is a co-working space during the day and a restaurant at night. The seasonal menu features dishes blending the cultures and diverse backgrounds of the women working on the pass. “We have provided access to 43 women from 19 different countries. Out of those graduates, 95 per cent are currently employed in the kitchen world.” Roots may be young and have a long way to grow, but it’s already firmly planted in the community of Modena, making its founders deservedly named Champions of Change 2024. Learn more about Caroline and Jessica via the ‘latest articles’ link in bio. #Worlds50Best #Restaurants #ChampionsofChange #SocialResponsibility #NonProfit #NGO #TrainingProgramme #ChefTraining #SocialActivism #SocialImpact #Chef #MigrantChef #FemaleChef #Gastronomy #Cuisine @jessrosval @weareaiw @rootsmodena @ccaporossi

To the Emilian countryside, thank you for your beauty, your produce and your traditions that have shaped so much of what makes Casa Maria Luigia unique. Truly grateful to be a part of this extraordinary team who work with love and dedication every day. ❤️ @massimobottura and @laratgilmore , Avia Pervia, I can’t wait to see what happens next! @michelinguide @gwendalpoullennec thank you 🗝️🗝️🗝️ We are so proud. @casamarialuigia

From our tasting menu “Fables” - Three Oranges of Love Fresh blood orange salad, kumquat, bitter Sicilian almond. Tableside, three preserves made with patience: orange skin oil, kumquat garum and mandarin vinegar fermenting since November 2025. / Dal menu degustazione “Le Fiabe” - Tre Arance d’Amore  Insalata fresca di arancia rossa, kumquat, mandorla siciliana amara. Al tavolo, tre conserve fatte con pazienza: olio di bucce d’arancia, garum di kumquat e aceto di mandarino in fermentazione da novembre 2025. Ph: @lidovannucchi_photography

Three Oranges of Love. Sicily. / Tre Arance d’Amore. Sicilia.

A fable is never just a story. It is a moral told through metaphor, an origin tale that explains not only how things began but why they matter, a fragment of collective memory disguised as myth. These stories fables have been carried for centuries by voices rather than written words, shaped by dialects that shift from village to village. They belong to an Italy that hides in fog rolling across the Po Valley, in caves carved by time, on mountain paths where animals speak and the wind sings. The world of the Italian fable is a colorful landscape where children learn courage, caution, and wonder through stories that blur the line between what was lived and what was dreamed. Illustrations by @daisy.pacella Ph: @giuliocai

“Chasing the Sun” - a joyful project by Yinka Ilori Still beaming from a talk this morning with the very inspiring designer @yinka_ilori and poet @annacasophie for Milan Design Week. Art, food, and poetry found a common rhythm, as we explored how to share joy and optimism through what we create. Joy does not come from perfection. It comes from sharing, building, elevating. From believing in a brighter future still worth dreaming of. So grateful for the light of this one. Thank you @lauramaytodd @veuveclicquot and @wallpapermag for making it all happen ☀️

Ogni esperienza nasce dalle persone che la rendono possibile. In foto la chef @jessrosval e la sous chef @alessiabelladonna del ristorante @algattoverdecasamarialuigia , situato nel cortile di Acetaia Maria Luigia. Tutto prende forma così. / Every experience begins with the people behind it. Meet chef Jessica Rosval and sous chef Alessia Belladonna from @algattoverdecasamarialuigia located in the courtyard of Acetaia Maria Luigia. This is where it all takes shape. Ph: @andrea_dilorenzo

Mezzaluna al Civiero - Act II of Wild Boar from the Apennines in ancient sauces A delicate half-moon pasta filled with civiero - the ancient sauce of blood, dried fruit, and spices - reborn here in a refined form with roasted plums and chocolate.It is served in a translucent consommé made from the neck and bones of wild boar roasted over fire. The spoon, decorated with wild sorrel and sweet-and-sour plums, slowly releases the garnishes into the broth before tasting. Its crescent shape is dedicated to Diana, Roman goddess of the hunt and the moon. / Mezzaluna al Civiero - II atto del Cinghiale dell’Appennino in salse antiche Una piccola mezzaluna di pasta ripiena di civiero, l’antica salsa di sangue, frutta secca e spezie, qui rinata in forma delicata con prugne arrostite e cioccolato. È immersa in un consommé traslucido ottenuto dal collo e dalle ossa di cinghiale arrostiti al fuoco. Il cucchiaio, decorato con acetosella selvatica e prugne in agrodolce, libera lentamente le guarnizioni nel brodo prima dell’assaggio. La forma è dedicata a Diana, dea della caccia e della luna. Ph: @andrea_dilorenzo

Borlengo was born out of necessity in the Apennine hills of Emilia-Romagna. A paper-thin crêpe made with flour, water, and a touch of lard, stretched to nourish entire families. Here, it becomes a celebration of the richness of the land, with porcini mushrooms, ricotta cheese, and truffle. / Il borlengo nasce dalla necessità, sulle colline appenniniche dell’Emilia-Romagna. Una crêpe sottilissima di farina, acqua e un tocco di lardo, allungata per nutrire intere famiglie. Qui diventa una celebrazione della ricchezza della terra, con funghi porcini, ricotta e tartufo. Ph: @andrea_dilorenzo

What if identity wasn’t something we had to define, but something we could practice? Aristotle said: I do because I am. Sartre replied: I am because I do. Ubuntu states something else entirely: I am because we are. And since we are, therefore I am. It says identity isn’t fixed or owned. It’s shaped by contact with people, with places, with life. In the kitchen, that means resisting the urge to label ourselves into neat categories that make sense on paper but shrink us in practice. Let’s keep doors open and be changed by who we meet and where we go. Let our cooking stay generous and alive. Let our craft reflect how we think, feel, and grow. Let’s be moved by life. Thank you to @restaurantalchemist and @rasmusmunkalchemist for letting me share these thoughts at the #convergence2026 symposium in beautiful Copenhagen @algattoverdecasamarialuigia @rootsmodena

Being on MasterChef Italy with the team from Roots wasn’t about competition, It was about showing how cooking can help us create the world we dream of. 9 ingredients. 9 stories. One beautiful future we are building together. So proud of these superstars 💪❤️ @rubbianiangelique @noor_cousine @aketzalli__ @mahmoudi.zouhaira @ikawatiicha @iddrisiddris_sa @azizataouaf @blextonmusic @diaby3876 And the backstage queens that pulled it all together✨ @ccaporossi and @cathiux Grazie chefs @antoninochef @giorgiolocatelli1 @brunobarbieri_chef @masterchef_it @rootsmodena