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Go JRE-Inside+Interview with Luca Bazzano
Luca Bazzano is chef at restaurant Quintilio. Luca already started cooking fried eggs in his parent’s kitchen at the age of 3. He is the fifth generation to work at his family’s establishment restaurant Quintilio. Here, chef Luca has committed himself fully to the philosophy of trying to recreate traditional recipes. Using new techniques of processing and cooking, he can use the best local raw materials, reinterpreting traditional dishes in the process. We asked chef Luca some questions to get to know him better, about his culinary inspiration, his favourite ingredient, and much more.
Luca, how would you describe your cooking style?
My favourite type of cuisine is one that respects the environment and treats the raw material as the master.
What's your favourite dish to make?
I love fresh pasta in general, and especially raviolini stuffed with the first fruits of the forest (for example nettle, hop, dandelion, primrose) served without any seasoning to eat with your hands.
What is your favourite ingredient to work with?
My favourite ingredient to work with is the porcini mushroom from our valley. It is truly unparalleled, savoury, fresh, aromatic and very versatile. Freshly picked, cut raw with Ligurian extra virgin olive oil, basil and hazelnuts, it's the perfect food!
My favourite type of cuisine is one that respects the environment and treats the raw material as the master.
Quintilio
Who is one of your top suppliers or producers?
My favourite supplier is the wild forest. Respecting all the biodiversity and seasonality it gives us porcini mushrooms, truffles, wild herbs, and roots.
What is the biggest challenge you’ve faced in your culinary career?
The biggest challenge I’ve had to face and that I continue to face every day is to be able to run my small family business that has existed for 153 years, in a hostile territory, and trying to make our slow food products known to the world.
Which gastronomic trend are you excited about the most?
I don't like gastronomic trends very much, but I believe that the future is green and we are shifting to vegetables instead of meat.
If you could only eat one dish for the rest of your life, what would that be?
I would eat pasta with pesto all my life.
What’s one thing in the area that your guests absolutely need to see or do?
I would recommend guests to visit the Altare glass museum.
Thank you, Luca.
Book your table at restaurant Quintilio
Taste chef Luca Bazzano’s regional Italian cuisine at restaurant Quintilio in Altare, Italy. You can make your lunch or dinner reservation through our website, for an excellent culinary event.
