I was lucky enough to have the opportunity to cook with arguably, the best chef in Italy – Fulvio Pierangelini. Fulvio established his reputation in the 80’s with his phenomenally successful Tuscan restaurant, Gambero Rosso. The man with two michelin stars to his name is currently head chef at the Rocco Forte Hotel Collection. Eminently respected by other esteemed chefs, he was recently asked to prepare a special dish at the 25th anniversary dinner of Alain Ducasse’s restaurant in Monaco. He is not only a culinary enigma, but also a hoot. Over Americano’s and American Spirits, he offered up some sage advice on both life and food. From dealing with men, to preparing the perfect mash, I couldn’t be more honoured or grateful to have spent the day with this wonderful man.
Food According to Fulvio
1. Make mash by boiling the potatoes with their skins on.
2. Add more sugar to fresh tomato sauce the further away from August you get.
3. Fry your food in an appropriate sized pan. Don’t fry one steak in an enormous pan, otherwise the fat will burn and make your entire meal carcinogenically filthy.
4. To be as slick as Fulvio you’ll want to do as much preparation as you can prior to avoid being all aflap in the kitchen. Chopping, boiling etc.
5. Try to use seasonal ingredients where you can. No one wants grey tomatoes in February.