YOU KNOW NOTHING ABOUT THE DISH
UNTIL YOU HAVE ADDED THE VERY LAST STROKE OF PAINT,
AND THEN THE MAGIC IS RELEASED
Vanni Pastore
my_cookingPHILOSOPHY
We always think about someone in particular when we cook, otherwise it is simply called preparing something to eat. When I cook, I think about the guests of the Restaurant, sitting out there. I think about their experiences, and how I would like them to feel when they are tasting my creations. And at the same time, I cook with a carefree head and a generous spirit. On the other hand, cooking is a love story. It is essential to fall in love with the products, match them properly and then tell their story on the plate with empathy and emotions. I share this love with my wife, Alessandra, our maître, the one who welcomes in the very guests that I focus on: she is my right-hand woman, my mirror, the other half of each dish.
the_soulOF MY RECIPES
Each job has its own keywords. In a Restaurant, the result that reaches the plate is fruit of a multi-episode story, each with its own “password”:
- Ingredients: there are rules to bear in mind (quality, freshness, authenticity) and seasons to respect
- Listening: it is essential to learn how to listen to the flavours, what they suggest and what they don’t recommend. It is also important to observe the guest’s reaction as they taste your dish.
- Beauty: purity, simplicity for the eyes and for the palate.
- Feel: that welcoming sensation; when a guest visits a Restaurant, first impressions are everything: they are enraptured by the atmosphere, the courtesy of our staff, the welcome they receive and the spontaneity of our smiles.
My recipes get their soul from the people who make and present them.
