QUALITALY

FEB. MAR. 2018

VIII

involving local companies, many

of which use biological cultivation

methods so in this way we help the

local economy and we also respect

the environment. For the areas of

Tuscia, specifically, I do an accurate

research of everything, from the

raspberries of the Cimino mountains,

to the beans of Purgatorio di Gradoli,

to the chickpeas of Onano. I do the

same thing with wines: more and

more I seek organic production and

natural and unfiltered wines. Also not

to be neglected in this context is the

important role of Cooperativa Italiana

Catering, able to offer, through its

network, excellent supplies and

quality products, plus they guarantee

me great professional support.

Which, among the many dishes

proposed, represents you the most?

I am very fond of a type of pasta that

I always propose, namely Lombrichelli

pasta with garlic, oil and chilli on raw

Mazara del Vallo shrimp carpaccio

with an addition of lime and passion

fruit, a perfect synthesis of what, just

recently, I defined as Italian cuisine

at 360°. We have the simplicity and

the uniqueness of the local pasta, the

traditional condiment of garlic, oil and

chilli and the addition of an ingredient

as precious as the Mazara shrimp,

the gourmet touch is given by the

freshness of the lime.

Considering the variations and

the innovation of the restaurant,

in your opinion what will be the

protagonistic ingredients of the

future?

In my opinion the kitchen has

brief steps, we focus on fashions,

innovation and culinary proposals

that change from one year to another,

I think it is difficult to make a

prediction about what you will like to

have in the dish, not only in Italy but

also abroad. There are a multitude of

proposals, some very provocative, but

I’m sure of one thing: the tradition

and the products of every single

territory will never lose their value,

their goodness and will always be

perfect in every menu or restaurant.

Speaking of variations in the

kitchen, we also talk about

customers who have changed

their approach by becoming

true connoisseurs: what is your

experience of this?

Whoever sits at a restaurant table,

regardless of the type of cuisine,

looks for something more than just a

well done dish. They literally want to

find out what they are eating, what

ingredients are used and why the

chef has chosen and assembled them

compared to others. My clients look for

me, they are curious to understand and

to experiment; in doing so it creates

a wonderful relationship, almost

intimate and it becomes spontaneous

to recommend one course compared

to another, a chocolate cake rather

than cream or a pasta with meat sauce

rather than seafood. This can be done

when you know well the people who

frequent your restaurant but you can

also do it with new customers, you

just need to know how to transmit

the sense of welcome and willingness

to make them enjoy a great culinary

experience.

What do you think of gluten-free

cooking?

I’ve been doing this kind of cooking

for 20 years. To be faithful to this

way, I propose the traditional

menu also in a gluten-free version,

guaranteeing the same qualitative

and quantitative parameters. Nobody

realises the difference and, step by

step, I am introducing gluten-free

dishes also for those who do not

have intolerance disorders and celiac

disease: it is a cuisine that I really like

and I receive positive feedback from

everyone. Always using the same

philosophy, I have many proposals on

the menu also for vegetarians.

What about wine?

On the wine list we have about 200

labels, white, red and sparkling but all

Italian! We do not stock foreign wines,

including champagnes. You can find

many great Italian wines that the whole

world envies, from Barolo to Amarone,

from Franciacorta to Bolgheri, and

it is right to focus on our beautiful

territory, we have such a wealth... you

can indulge yourself. We also propose a

list with over 100 distillates, in this case

we recommend both Italian labels and

foreign labels, such as, for example,

32 types of rum and a selection of

whiskies from all over the world,

including Japan and America.

What are your plans for 2018?

I’m actually aiming to consolidate the

level achieved, primarily the value

for money that has found the right

balance, with researched dishes and

made with excellent ingredients,

always staying within the boundaries

of traditional cuisine but revisited.

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Lombrichelli garlic, oil and chilli

on carpaccio of Mazara red shrimp

and passion fruit

MAGAZINE