Cucina Italiana Todo

Memories of Italy, through a Japanese lens

I cannot forget the taste of the spaetzle (egg noodles) that was served to staff when I worked in Italy, and so I created this. I added spinach to the read more spaetzle to turn it this jade green shade which sets it off against the red of the ragout. The spaetzle that I ate in Italy was slightly more liquid, but here I make the dough a bit stretchier to give it a chewy consistency. I think that this gives it more bite and makes an even more delicious dish. I alter the way I prepare the food depending on customers' preferences and ingredients. For example, by adjusting the salt a little and cooking for a slightly longer or shorter time, a new dish is created. I place great importance on this professional intuition and skill. I carefully assess each ingredient to make sure that it is at its prime: the pursuit of freshness is not everything, as some ingredients are better when they are ripe. I only serve food made from carefully selected, premium ingredients, and I hope that customers are able to sit back and enjoy their meals. learn more from chef