Culinary teamwork

LUXOS meets chef Matteo Torretta and maître Alberto Tasinato, at the restaurant Al V Piano in Milan


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17 January 2013

Grand Visconti Palace is unique in Milan, a city resort offering a rare setting of tranquillity in which to enjoy its luxurious spaces, its wellness resort, the interior garden, and the restaurant Al V Piano, whose team is led by chef Matteo Torretta and maître Alberto Tasinato.


Matteo, in what way does the menu at Al V Piano reflect your Italian origins?
My cuisine is a form of fusion. I create my own version of Italian cuisine by combining the techniques that I inherited from my grandmother with others that I have seen on my travels around the world, above all in France, the UK and Spain.


Do you subscribe to the zero food miles approach to raw materials?
No! I am a chef that goes against the grain. Today, we have access to foodstuffs from all over the globe. Every country has its specialities. It's fantastic to be able to use the finest products from a whole range of countries. I am a 100% global chef! If a painter can have 100 colours on his palette, why should he restrict his colours to just two or three?

What is your approach to food-wine pairing?
Alberto: Matteo's recipes already have everything that makes a complete culinary experience. All that I have to do is to select the wine that accompanies it best. There is no single wine that can accompany the five or six dishes that take you from hors d'oeuvres to dessert. Our solution is to provide diners with the possibility of accompanying each course with a glass, rather than a bottle. Be ready for a wealth of taste sensations!

Here is one of Matteo's recipes:
Simulated fennel and sambuca risotto

Ingredients for 4:
- 4 fennels
- 1 lemon
- 100 g mascarpone
- 100 g caprino goat's cheese
- 50 g butter
- 50 g Parmesan cheese
- 200 mg sambuca
- 4 g soy lecithin
- 50 g extra virgin olive oil

Wash the fennel. Cut two into cubes about half a centimetre wide, and cut the other two into thin slices that will be used as garnish. Fry the fennel cubes in olive oil for about 4 minutes, then add the mascarpone and caprino goat's cheese along with half a glass of water, and continue to mix on the heat as if it were a risotto, until the mixture has become uniformly creamy. Remove from the heat, add the zest of a lemon, the butter and Parmesan, and season with salt and pepper. Arrange on the plate with the slices of fennel, and sambuca foam whipped with soy lecithin.


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