The Chef

Franco Caffara

Canneto sull’Oglio, Mantova, 26 February 1965

Even before concluding his higher education, Franco Caffara has already started to develop what will become a passion and a totally satisfactory profession. He began his apprenticeship at the prestigious Il Salumaio di Montenapoleone in Milan, then, after finishing his studies, he continued under the careful guidance of chef Lino Bonardi.
Then, his professional growth obtained prestigious recognition when he got the task of coordinating the opening project of two Il Salumaio restaurants in Tokyo. In Japan, a land with an ancient culinary tradition, he continued to learn new techniques and to discover new flavours.
In 2004 he moved to Como and on the shores of the lake he opened the restaurant I Tigli al lago. The first appraisals from the Italian food guides arrived soon, and in 2012 the dream of receiving the prestigious Michelin star came true. It was the first restaurant in Como to receive this award.

In 2014, he welcomed a great opportunity offered by Giovanni Maspero to bring his experience to the prestigious episcopal palace in Como city centre, between the Duomo and the lake. The restaurant I

Tigli in Theoria was founded: contemporary cuisine in a historical setting of the fifteenth century.
In the new restaurant, chef Franco Carrara offers a constantly evolving cuisine that combines a great regard to tradition, freshness of the products and meticulous but simple preparation with love and the same care as in the ancient times.

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The Chef

Franco Caffara

Canneto sull’Oglio, Mantova, 26 February 1965

Even before concluding his higher education, Franco Caffara has already started to develop what will become a passion and a totally satisfactory profession. He began his apprenticeship at the prestigious Il Salumaio di Montenapoleone in Milan, then, after finishing his studies, he continued under the careful guidance of chef Lino Bonardi.
Then, his professional growth obtained prestigious recognition when he got the task of coordinating the opening project of two Il Salumaio restaurants in Tokyo. In Japan, a land with an ancient culinary tradition, he continued to learn new techniques and to discover new flavours.
In 2004 he moved to Como and on the shores of the lake he opened the restaurant I Tigli al lago. The first appraisals from the Italian food guides arrived soon, and in 2012 the dream of receiving the prestigious Michelin star came true. It was the first restaurant in Como to receive this award.

In 2014, he welcomed a great opportunity offered by Giovanni Maspero to bring his experience to the prestigious episcopal palace in Como city centre, between the Duomo and the lake. The restaurant I

Tigli in Theoria was founded: contemporary cuisine in a historical setting of the fifteenth century.
In the new restaurant, chef Franco Carrara offers a constantly evolving cuisine that combines a great regard to tradition, freshness of the products and meticulous but simple preparation with love and the same care as in the ancient times.

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