Qualitaly_106

AUG. SEP. 2018 X my work. At the suggestion of the owner, I later attended the Hotelier Institute, so as to link my passion to gaining a good professional background. How did you continue your work after your studies? At the end of school I continued in a bar-pastry shop, and then moved on to become a gelato maker in Germany and a pizza chef, not to mention that, driven by my passion for the industry, I was also responsible for the management of the restaurant. From Puglia to Piacenza... how did this transition come about? I arrived here through a friend, he had told me that they were looking for a pizza chef and I decided to leave and have a new experience. After 4 years, my current partner, Giuseppe Pulito, and I entered the actual management of the venue. Creative cuisine in an exceptional location... Yes, the restaurant is housed in an old castle dating back to about the year one thousand. A very beautiful structure (of the marquises Landi), that holds 140 places; the castle has also a great garden in the middle of greenery that we use a lot in summer. From the typical cuisine of Piacenza to that of Puglia, how do you combine them? I love experimenting, trying out combinations and ingredients that come from different regions. The menu, here, has always offered seafood dishes. Later I introduced an alternative cuisine... after all I’m from Puglia, how could I not take into consideration my origins? I like to use the ingredients of my land, always respecting the seasonality. For example, turnip greens with broad bean puree, or products such as those the Piacenta hills offer, like porcini mushrooms. This interweaving stimulates me, makes me curious, I want to try different combinations with fish that are always delivered to me fresh from the market in Milan. What are the most popular dishes? A good part of the clientele stay with the proposals we would define as classic, such as a risotto or a spaghetti allo scoglio. In the summer season the tagliolino with sea bass and mullet bottarga, or orecchiette with swordfish, aubergines and raisins (an example of how to make tasteful mosaics with different ingredients) are very popular, as too is the very popular swordfish steak with cream of potatoes and porcini mushrooms. Dishes a little more sought after but also the simplicity: every day, for example, I make fresh bread ... many customers come for lunch and order the appetizer with the pleasure and desire to eat a freshly baked bread, perhaps still warm. And when it comes to desserts, since it all started with pastries? We have a varied choice, from the strawberry millefeuille when it’s late spring or summer, to transforming it with figs when September is around the corner. We also have semifreddi and profiteroles but a dessert that everyone appreciates and orders is the trifle, prepared according to the original recipe with Alchermes to soak the sponge cake ... we have been doing it for about 20 years and is hardly found in other restaurants. Which customers come to your restaurant? At the table are families who order pizza (we have a nice selection), or require an abundant fish fry, we also have a niche clientele for business lunches or dinners, in addition we get many bookings from those who love raw fish ... and here we have always fresh and cooked in the best way. We also have oysters, 3 or 4 different types, always based on the time and season of the molluscs, so as to also completely respect ‘responsible fishing’. Knowing that your cuisine is always very fresh, how are the relationships with suppliers? Do you also bind to the concept of locally-sourced products? After many years a relationship was established that went beyond simple work; professionalism remained at the forefront but a particular confidence took over, able to understand my needs as a chef and those of the restaurant. I trust my suppliers and they respect this ‘pact’, moreover they are always very keen to make a good impression. The same goes for the locally-sourced produce: we have a farmer who delivers us seasonal vegetables; now that it is summer we always get our fill of courgettes, aubergines, squash blossoms... just to give a few examples. In terms of wines, what does the list offer? The list presents mainly Italian wines, almost 100%. In addition to the typical wines of the Piacenta Hills such as Ortrugo, in the cellar we also hold wines from Trentino, sparkling wines from Franciacorta, Sicilian and obviously Puglian wines even if, in this latter region, full- bodied reds and rose wines are more well-known, to the disadvantage of a white wine that can be easily matched to a fish kitchen like mine. ______________________________ BOX OCTOPUS WITH THE FLAVOURS OF MY REGION Ingredients for 4 people 1 kg octopus 500 g turnip greens 400 g dried white broad beans 2 fillets of salted anchovies 2 potatoes MAGAZINE