Qualitaly_115

FEB. MAR. 2020 IX the basics and finally reaching the position of brigade leader. Back in Italy, I worked in several hotels including those of the prestigious Relais Chateaux and Le Méridien chain. When I was 24 years old, I started my first experience as a chef at a small restaurant in the centre of Turin, and then continued it at the Sandretto Re Rebaudengo Foundation restaurant. One of the most important experiences was undoubtedly working alongside Stefano Borra in his restaurant ‘Il Vo’, where we achieved one of the most important goals for a chef: the Michelin star. I finally arrived at the court of Gabriele Torretto in his restaurant La Valle, of which I have now been the chef for five years. The passion is stronger than ever, just think that even at home during my days off I’m often “at the stove”! What’s your idea of cooking today? I could sum it up in three words: goodness, elegance and simplicity. My cuisine must first of all satisfy the palate and arouse emotions in those who approach it: a goal that can be achieved by taking care of every detail, from the plate presentation to the seasonality of the ingredient. When we talk about La Valle Restaurant, we often speak of ‘cultured cuisine’. Leaving aside metaphors, yours is a traditional cuisine but one searching for ancient flavours. Tell us your philosophy... When I arrived at La Valle restaurant, Gabriele (Torretto) made traditional cuisine but always looked to the future. I tried to continue along this path by working on innovation and technique, fully embracing his philosophy of “cultured cuisine”, especially in the use of top-quality ingredients. I am proud of this path, I think that together we have done a really good job. Can we talk about local cuisine, or would you rather pass it by? Certainly I like local cuisine, but if I have to choose, I prefer to go out and look for inspiration, techniques and ingredients from all over the world, never forgetting to give my dishes a precise identity. And then there is the catering. How do you combine the work of a restaurant with a catering service? How do you manage the two? During the first three years the kitchen took care of both activities: a la carte restaurant and catering service. Now that the work has increased, we are developing two parallel lines that support each other, to achieve the best result in both areas. Do the staff change often, or do the staff always stay the same? Since I have been here I have tried to create a team that could last over time. I love being in tune with my staff and I find it essential for a good management of both work and personal life. We help each other and never leave anyone behind. Of course, over time there have been some changes, but the “hard core” remains. Tell us about them... In the kitchen with me are my right- hand man Martino Rosboch, the young Octavian who is with me at the stove and Siaka, my assistant cook. For around a year now, the catering is managed by Majcol Lapi, a young man with a lot of experience and passion with whom we never fail to exchange ideas and recipes. The choice of suppliers is also very important. How are they selected? Do you turn to a wide ‘parterre’ or do you prefer to have few interlocutors? Our main supplier of excellent ingredients is Granda Freschi, a wonderful company in the Cuneo area that never disappoints us. Over time we have also selected a few small suppliers of excellence such as the butcher’s shop Argal in Pinerolo, the Bongiovanni Mill in Cambiano, the Riseria Pizzo Foresto in Vercelli and the Noval in Orbassano. Personally, I prefer to have few contacts and create a relationship of trust and mutual respect with them. You also have an important winery... How did you choose what to put on the list? Gabriele has always been in charge of the winery. The wine list has now come to include more than 400 white and red wines, plus about 70 sparkling wine products. I think it’s one of the best in the region. Where do you see yourself in the future and how do you see the future of catering? The future? At the moment I can’t really say, I just hope it has some nice surprises in store for us! ______________________________ BOX SCALLOPS ON CRISPY “FARINATA” (MADE FROM CHICKPEAS) AND ROSEMARY CREAM For the sauce: brown the onion and very finely chopped potatoes, add a bouquet of rosemary and two glasses of dry white wine, then let it evaporate. Add three glasses of fish stock and reduce by half. Add 1 small glass of cream and reduce by a third. Remove the rosemary, add salt and pepper and blend well. Now blanch the farinata and scallops on both sides. On a flat plate, place a drop of rosemary cream, place the farinata in the centre and the scallops on top. Decorate with a sprig of rosemary heated in the pan for a few seconds.