2120 Pure Freude an Wasser GROHE Magazine RC It is always completely essential in the ingredient choice in the interpretation of the dishes and in the definition of the menu It is a key element that we would like to offer our clients through truly respect ing everything that is Italian G Milan is the city of fashion design and gastronomy What is the link between these three fields in your opinion Is it possible to find a little bit of everything in your dishes RC A person entering our restaurant is expecting the best raw materials and plating arrangements as we are a restaurant that combines food and fashion We want to offer an experience that engages all the senses and be a place that always surprises guests with its style and taste G Innovative or traditional how do you define the culi nary style of Trussardi Alla Scala RC We always start by researching dishes from our tra dition but read with an innovative attitude that is never exaggerated We are able to do this also thanks to our young staff with a consolidated gourmet back ground it takes respect to understand the great Ital ian tradition and a deep sense of taste to interpret it G The quality of your raw materials is one of the mile stones of your restaurant s experience How do you choose ingredients Which flavors do you like most RC We look closely at where all our ingredients come from and we research the best suppliers I don t have a favorite taste The incredible combination of differ ent flavors that you don t expect to work together but do anyway that s my favorite G What kind of techniques do you use in the kitchen Do you experiment with new methods RC We are always trying new techniques with a gour met twist Lately we have been experimenting with a barbecue not conventional for a restaurant with our level but we are interpreting it with a Michelin star perspective G What are Trussardi Alla Scala s iconic dishes And what are you cooking for GROHE Magazine RC The iconic cotoletta alla Milanese deep fried in clarified butter and served with Hollandaise sauce and potatoes imperative for a restaurant in Milan s city center And then you have to try the spaghet ti cacio pepe e ricci di mare that I also selected for GROHE We use spaghetti di Gragnano one of the most famous types of pasta internationally cooked in purified water and topped with extra virgin olive oil and basil leaves with a delicious mix of Sarawak Sichuan and Penja pepper two different qualities of Pecorino cheese sand a sea urchin ragù TRUSSARDI ALLA SCALA Piazza della Scala 5 Milan Learn how to prepare Roberto Conti s Cacio e Pepe on p 27

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