Growing up around olive oil: “My grandfather and uncle made oil and always took me to the mill; it’s a world that has always fascinated me. Pressing olive oil was a time of celebration, an occasion to share family traditions. I’d peek through the windows of the restaurant next door and learn about aromas and flavour. At home, I’d smell and taste the bread, tomato sauce, ragù and roasted meats cooked by aunt Gabriella and grandma Evelina. How they cooked, handled ingredients and paired flavours was more interesting to me than any games. I went to A. Saffi catering college in Florence, worked at a few pizzerias and hotels before spending some time in Switzerland. The turning point came in Gordon Ramsay’s kitchens in London, which changed me profoundly, learning new techniques and ingredients I’d never heard of before. On returning to Italy, I worked at Villa Campestri and deepened my knowledge of extra-virgin olive oil.”
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