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I worked at Alain Ducasse's Louis XV for a year
I was around 21
In that situation I had to return to Italy
I wanted to work where, according to me, was the best in Italy
So I went to Marchesi
From 2000-2001 I was at Alberica
Then in 2001 they called me back for the opening in Paris
Even though I work in Paris, I'm going to say something delicate,
having worked with Marchesi I'm a bit argumentative,
I think the difference between French cuisine and ours
is that ours is much more adaptable,
much more accessible for everyone,
and for this reason we see that French chefs do nothing but copy
recipes or products that are Italian
In Paris now there's risotto, ravioli
buffalo mozzarella, black truffles,
burrata, white trufles, it's all like that, however one looks at it
I made a spaghetti alla chitarra
with a parmesan infusion,
asparagus, and veal ragu
The objective is to make true Italian cuisine known to the general public