Pick ‘n’ mix Espresso macchiato (with a splash of frothy milk), no sugar. My time living in the UK has conditioned me to always have a splash of milk with my – sometimes . I tend to stop at three a day.
The easy answer is a comforting bowl of , but I have to admit I’m a big fan of and often find myself craving a bowl of in a clear umami dashi. As stereotypical as it sounds for a chef, I always try to put some effort in. If it’s a focaccia sandwich, I want the to be warm and the mortadella freshly sliced.
.. I also have the option of an under-15-minute pasta, like or .
I’m reluctant to answer...
I’m not a fussy eater! If I need to: lampredotto from . It’s basically cattle stomach slow-cooked and served in a bun. If not done right the texture is weird.
I love them all, but my heart says – perhaps (squared-shaped spaghetti handmade with a string instrument that looks like a guitar). This is a delicate topic! Like many chefs I’ve developed a palate for expensive ingredients: anything from to red prawns. Even I spend quite a lot on.
I strongly invite those who can afford it to invest in the quality of their pasta – not all packets are the same. I was brought up in a typical Italian household, where Nonna or Mamma would cook meals and we enjoyed them together. Mealtimes are moments of aggregation, sharing what we love with who we love.
I’m not saying that I’ve never eaten in front of the TV when I am by myself, but we try to eat together with the kids. Eati.
