Gianni Capri­oli

Chef-owner Giando Ital­ian Restau­rant and Bar, Gia Trat­to­ria and Fish­ste­ria

Crave - - FEATURE -

fruit and salt

“My most vivid mem­o­ries of child­hood meals are some of life’s most sim­ple plea­sures. My fam­ily owned a farm, and eat­ing fruit such as white peaches, apri­cots, black figs and cher­ries di­rectly from the trees has given me in­spi­ra­tion my en­tire life. Be­cause of this I have al­ways be­lieved in­gre­di­ents should re­main as close as pos­si­ble to their nat­u­ral state; as a chef, my job is only to ac­cen­tu­ate their nat­u­ral essence. The first time I re­alised the power of salt, I was a child swim­ming in the sea, and I emerged to have a fam­ily lunch of crushed toma­toes on bread. The salt wa­ter from my face was drip­ping on the bread as I ate, and it was the first time I re­alised the trans­for­ma­tive power of this small but vi­tal in­gre­di­ent.”

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