Where do you find inspiration for new dishes?
M: In the kitchen, together with Franca, where we discuss, experiment and “fix things” until we’re both totally convinced the dish is right. The inspiration comes from the need to include a new ingredient in the restaurant menu, something never used before, or from the urge to modify or recompose elements of our culinary tradition.
F: I get my inspiration from the wonderful variety of products that nature has to offer, the raw materials in season, always fresh, stimulate me to create dishes that enhance the properties of the ingredients, always with the right balance between modern imagination and reverence for the past.
Your favourite dish: eaten and cooked.
M: The artichoke “orzotto” with sour green apples and crispy pork guanciale. A marvellous combination of past and present.
F: The liquorice mousse with lemon and mint. My favourite dessert, especially for its originality and freshness.