Is your pasta prepared in-house?We
make some in-house, and some is sourced out to Stefano Cavallini's team
(Cavallini is a former Michelin-starred chef who currently runs his own
deli, Sapori di Stefano Cavallini, 46 Northcote Rd, London SW11. T: 020
7228 2017).
What's the right way to make pasta?There
are lots of different ways – regional ways – of making pasta. Some use
semolina; olive oil; chestnut flour. I follow a straightforward flour
and eggs recipe that was passed onto me from Adriana – she got it from
her mum; it's passed down the generations.
Is there a secret to Italian food?Keep everything simple; give space to the flavour.
Do you follow a particular style?I
like the old-style of cooking, from the books of the '60s and '70s.
Hearty, winter, comfort food – lots of eggs. And I love to work with
fish...
What do you like to eat?I'd give anything to eat a kilo of T-bone! I do love
risotto, and fresh pastas with fillings:
ravioli,
tortellini. And strudels, which is a typical dish where I'm from.
You're from Gorizia in north-east Italy; do you find regional dishes vary greatly?There's a huge difference. In the north, near the alps, we have cold winters, so we eat heavy, comfort food.
And in the south?It's
more veggie, and also more spicy; they use salt and anchovies and a lot
of chilli to conserve the food. In northern Italy, we use onions and
vinegar and olive oil.
Do you love any other types of cuisine?I love
Thai. I've travelled around Asia and love it. Although Thai and Italian, they're as different as night and day.
Who or what inspires you?Giorgio
Locatelli. I used to be a chef at Spiga when he was executive chef of
the company. He's crazy but nice. I learned a lot from the passion he
has. He's very professional, very knowledgable. And books; they give
inspiration and then I work something out and put things together that
haven't crossed my mind before.