I strongly believe in the raw material and the power of quality: I choose only fresh and seasonal ingredients. I firmly believe that in the dishes there should be only what is really necessary for the success of the dish and that the palate should be able to recognize the flavors. Many of the questions I am often asked are answered below. If you have other curiosities do not hesitate to write to me at firstname.lastname@example.org.
Why do I prefer local ingredients in the menus?
Because I care about health, quality and respect for the earth. An example: in my kitchen no fish that is not of Mediterranean origin or the so-called precious fish comes into the kitchen, because for me a lobster is as precious as an alice. Indeed, choosing a local product I can be sure of being able to find the best quality ones. That’s why in my menu you can find cod, mackerel, scabbard fish, or nutritious and non-breeding fish, which are good for health and taste.
Entering my restaurant the kitchen is the first thing you see, why?
I strongly believe in the direct relationship with the customers, to whom I don’t want to hide anything: my team is used to working with maximum transparency and, for this reason, my kitchen is open. There is no glass, wall or door to separate us from the room, there are no mysteries, because cooks and customers are all on the same level.
How important is knowledge of the raw material?
For a restaurateur, especially if he is also an entrepreneur, there is nothing more important. Above all, it is important to know how to choose. To date, in my restaurant we have about forty different suppliers who follow us and help us every day: from a qualitative point of view this aspect is fundamental. Depending on the dish, the idea, the season and the availability of nature, we choose only what is qualitatively better.
Why do I love markets and small producers?
It’s true, I love going to the markets, especially the one in Via San Marco in Milan. Not only because it is close to my restaurant, but also because so I can not only experience the city but also touch the ingredients, talk with suppliers, make arrangements to get me what is fresh, good, in season and not from agriculture intensive. So I do with vegetables and fruit, with fish, meat, eggs, cheese and everything I need to make up my menu.
Some of the producers I work with constantly are:
- for vegetables, a group of free producers that collaborates with the Terra Madre association, a free network of farmers and a project conceived by Slow Food for a conscious use of the territory and its fruits;
- Mazza Butcher’s Shop (BS) for meat;
- La Gramola farm for jungle eggs (organic eggs produced in a chestnut forest at 600 meters above sea level) and so on for many others.
Why are there no long and detailed descriptions of the ingredients in my menu?
It is a precise choice that is a direct consequence of my supply philosophy: I supply myself with small producers and, therefore, my kitchen changes according to the real availability of fresh products, from week to week if not day to day. This is why the ingredients of the menu often change and, with them, the dishes. It is not uncommon for you to come across an “off menu”, as well as a dish that suddenly changes its outline: it is nature and I indulge it.
On the basis of what philosophy is the cellar composed?
The need of my restaurant today is to have a wine list based not on the big names but on the peculiarities that I can find on the market: producers chosen based on how the grapes are treated, the wines aged, bottled and sold. The wine list fully reflects my cuisine, the dishes I propose. For this reason, for example, I do not have many structured red wines on paper: it is not that I do not like them, but because my style tends towards a cuisine that is essentially fresh and acidulous rather than very structured and a little “heavier”, it goes without saying that we need to combine wines that are more mineral.