who: chef at Osteria della Piazza Bianca in Moscow.
what’s on your mind: for me the most important aspect of my work is first of all the respect of all ingredients used in kitchen and its freshness, to cook them in a simple way in order to mantain their taste and not alterate it, to use quality food, and also to built a team on which you can always rely where harmony is on the base. Working in kitchen should not be considered as a difficult work but it should be seen as a creative moment… for me being a chef can be compared to an orchestra conductor, where everybody perform indipendent and dependent in an easy flow. It’s the team that arranges simphony and the music is listened by guest, everything has to be on the right place, from the preparation, to the presentation of the dish to the taste… and a part of this a smile and positive attitude make the difference!
what’s your favorite dish to cook at home and what’s your favorite when it comes to work: my favorite dishes at home are simple: «risotto ai funghi» or «spaghetti al pomodoro fresco with fresh basil» or some light salads. Some days I do love upon request of my wife, to prepare for her «pancakes»! When at work I am very happy when a guest request me to prepare for him something special… I do like cooking fresh fish for our guests, like seabass, prawns, lobster, in sicilian way with typical traditional flavours using in particular Extra Virgin Olive Oil from Sicily.
location: Moscow, Osteria della Piazza Bianca.