“My dream is that the dish must arrive on the table frank and sincere, without showing any effort in the execution“.
I first met chef Fulvio Pierahgelini in 2008 which is 16 years ago from now. Well, we both went long way since then. Mine was not as starry as Fulvio’s, but no regrets.
I remember me visiting Rocco Forte Hotel de Russie in Rome with site inspection and being introduced to the chef – a character to remember – while having lunch in the garden. Well, I’m sure I remember Fulvio Pierangelini much better than he remembers me (another travel advisor to enjoy his cooking and take photo together), but life makes circles, and we had another photo together 16 years after in another Rocco Forte property, Masseria Torre Maizza in Puglia. They call him Creative Director of Food. I would call him The Chef of Ingredients. One who truly understands the very core of Italian cuisine which, for me, from the first introduction to Italian food and forever, is a cuisine of ingredients, the best possible, fresh as they can be, locally sourced, traditionally treated, no frills. Franc and sincere it is. Amazingly delicious.
