GROHE Magazine 18 P u re F re u de an Was se rur Freude an Wasser 19 It s an combination of two icons of the city of Milan the Te atro alla Scala that Milanese people simply call La Scala on the one hand and an important family that contributed to writing the history of Italian fashion on the other the Trussardi family with their famous greyhound logo The meeting of the two has given birth to one of the most elegant romantic and gourmet restaurants in the city which appeals to Milanese and international visitors alike Overlooking the majestic theater and the square in front with its monument to Leonardo da Vinci the Trussardi alla Scala was opened in 2006 and today it boasts a Michelin star won by the young chef Roberto Conti just a few months ago His creations are designed to amaze and en chant guests but the importance of taste is always the ultimate goal The Trussardi alla Scala Restaurant prides itself on the seasonality of its menus using only the best raw ingredients to seduce the palate he says We talked to this hardworking chef about his culinary tastes GROHE What were your first steps in the kitchen Roberto Conti My passion for food started when I was young and it has been nourished over the years I went to one of the best cooking schools in Italy and was able to experiment with what I have learned and expand my sensibility in the kitchen while working alongside top chefs I was Andrea Berton s first chef and Luigi Taglienti s sous chef after wards this all brought me to being executive chef at Il Ristorante Trussardi Alla Scala G Can you please define Milanese style in terms of culi nary practice RC Respecting the traditional dishes but redeveloping them in a contemporary way G How important is the idea of Made in Italy at the moment ROBERTO CONTI TRUSSARDI ALLA SCALA

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