cuisineart
...poached cod fish in extra virgin
olive oil, zolfino beans scented
with basil, guazzetto sauce and
baccala' mille feuille
flatland between the mountains and the sea, a
place full of ingredients and elements for living
a good life. When I think of home, rice (risotto)
comes to mind, along with homemade sausages
(salsiccia) and many other culinary hallmarks of
the Veneto, my native region of Italy.
Whichever country I cook for, I search for the best
local products available and find a way to allow
them to speak to my Italian traditions. Earning my
first Michelin star in Florence was hard enough, but
coming to Prague meant acclimating myself to
completely different dining customs and cuisine. It
was more challenging—but more rewarding.
It takes time to establish a cuisine in a new place,
working with a new team. Fortunately, I am in a
beautiful city where people love quality food and
appreciate my creativity. I had this feeling from
the moment I came to Prague for the first time
and saw the Charles Bridge and Prague Castle—
they reminded me of Florence and I decided
interiors
very quickly to move to this magical city. My main
concern: the ability to prepare the same quality
food I had in Florence. But it took only six months
