Food is an art

Innovation and creativity are included among the traits that are most commonly attributed to a successful chef in the highest spheres of haute cuisine. Chefs are not just craftsmen, artisans, or business persons; they are expected to offer patrons (and critics) dishes and menus that stimulate and surprise them.

The kitchen is the vehicle of civilization and culture is a serious matter. Cooking is without doubt an art, the art of loving.

Often you find yourself preparing "something good" for the people we love. Already in the preparation of the ingredients we create love. The strength of this mysterious magic helps us to mix, create, decorate, prepare any dish, keeping in mind your loved one.

It 'an art expression of themselves. In preparing a scope, as well as in painting, writing a poem, a song, the person fully expresses itself, free of the social constraints that often block the development of our potential: an act that allows the free expression of ourselves with the subsequent expansion of our being. When we cook for someone we love we have a feeling of well-being!

• Triple Raviolo The dish I am proposing this month recalls the flat landscape of San Remo was I was born, actually on the Rock Path. The colours and the flavours should remind one of the the seascapes of Western Liguria.
• Cucina Povera At the Quinto/Quarto in St John Street we were used to serve often this amazing appetizer; made purely out of the concept of “cucina povera” i.e. the food of our grand mothers & fathers in Italy.
• MACCHERONCINI GRANDMOTHER LILLY When you ask Granny Lilly to prepare her special macaroni with cream and tomato she is as happy to make it as her guests are to eat it; she will even give you some to take home.
• Meat and sausage stew 1 onion 0.4 oz. (13 gr.) Oil 35 oz. (1 kg) pieces of meat 7 oz. (200 gr.) White wine 35 oz. (1 kg) sausage 21 oz. (600 gr.) Tomato puree 1 clove of garlic
• PANZANELLA My mother used to make this dish because it's cheap, but I love it because it tastes of summer. She used stale bread, which was baked in the oven to make it more absorbent and edible.
• Mushroom risotto Bring stock to the boil. Clean the mushrooms by wiping with a damp cloth to remove any remaining earth, and slice; wash the parsley, dry, remove the leaves and chop them; peel and crush garlic clove.
• MACKEREL WITH WILD ASPARAGUS AND BUFFALO MOZZARELLA Start with the fish. To clean the fish from the gut, you need to insert scissors into its stomach and draw them towards the head. Open the stomach of the fish with scissors, remove the gut and rinse the fish in cold water...
• TARTAR DI MANZO "An extremely simple yet delicious idea for a canapé based on one of the most iconic dishes of Piedmont's culinary tradition. Serve it on little spoons with shaved truffle, accompanied with a bubbly glass of prosecco DOC." Danilo Cortellini (4 Grosve...