69 / 76
DEC. JAN. 2018
IX
good the rocket salad was, how to
prepare the fennel properly, what
were the properties of a fish like the
sea bass or what richness in range
there was in Italy between grappa,
wines and bitters. Things have
changed enormously! Now it is the
customer who often asks me what
novelty my kitchen proposes and
what Italian products are used in the
menu.
What are the dishes of your region
- and of Italy in general - which are
the most popular?
In 30 years of activity I have
really offered many things! Lately
I introduced Caciocavallo and...
what’s to say? They’re all literally
crazy. I also use it for ravioli, or, in
my other restaurant, Aperto, have it
with Vincotto and jams that I prepare
personally. Then they ask a lot for
fusilli, in summer the friselle and the
baccalà with dried peppers.
Which Italian and American
ingredients never fail in your
kitchen?
At first place I put passion and
knowledge, I always carry with me,
wherever I go! Then I adore working
with seasonal products and high
quality ingredients: in this way it
has already done half the work, the
dishes are excellent and tasty. I don’t
actually work much with American
ingredients. My restaurant Al
Tiramisu is the most authentic Italian
in Washington; as is Aperto, my other
restaurant, are focused on Italian
cuisine.
What does it mean to be appointed
International Ambassador of
Basilicata cuisine?
It’s a wonderful feeling, hard to
explain. I received important awards,
such as the World Italian Restaurant,
at the Quirinale, personally delivered
by Oscar Luigi Scalfaro, just to give
an example, as well as many other
international prizes. But this is
different, because it seals the deep
bond I have with my land and with
the people who live there. I spent
the last 20 years of my life getting to
know Basilicata, all its beauties, its
traditions and its specialities, not only
in Washington but in other countries
such as Turkey and Greece. In
addition, for about 3 years, I opened
a non-profit organisation called
Basilicata, a Way of Living: here I
started to organise several events,
aimed at spreading the history and
the bounty of my region, especially
addressing the new generations! I am
happy and satisfied with all this, the
path taken is the right one.
What dish are you working on for
the future?
More than a dish in a specific way,
I’m aiming at the rediscovery of
ingredients and recipes, so as to make
them an integral part of everyday
life. Among the many things I am
proposing a lot is goat meat, I think
that represents the turning point for
the future. It is a project that I have
been following for a long time, so
much so that I held a seminar on goat
meat and its benefits, over 4 years
ago in Chicago.
How do you deal with Italian
suppliers?
I have a very good relationship with
them. We address different themes,
just to have from both sides a vision
as solid as possible: to them I ask
what are the most popular Italian
products (obviously leaving out those
aforementioned traditional ones),
and they ask me for opinions and
information on the American market
and on its difficulties, also on the
basis of the evolution of catering.
What dishes would make for the
President of the United States?
Let’s say that this isn’t something that
disturbs my sleep... If ever he were
to present himself in my restaurant,
he would have the same menu as
everyone else. I can only add one
thing: he wants to build walls and put
up barriers, I instead, want them to
break down, it is no accident that the