Cre­ativ­ity and passion

Where Naples Coast & Islands - - DINING -

Vin­cenzo Ba­cioter­ra­cino,

Ex­ec­u­tive Chef of the Parker's Ho­tel in Naples speaks to us about typ­i­cal Neapoli­tan cui­sine, and the in­gre­di­ents used in it. A tale in which Ba­cioter­ra­cino fo­cuses on the qual­i­ties that a chef must have, the food tourists pre­fer most, and where he tells us about Ge­orge's, the restau­rant in which, ev­ery day, he tries to com­bine lo­cal cui­sine and in­no­va­tion. What do you think is the first qual­ity a chef must have?

To have passion for one’s work a to con­vey it through the dishes pre­pared: guests will cer­tainly no­tice the love and passion put into the dishes pre­pared for them.

Is cre­ativ­ity or dex­ter­ity more im­por­tant?

Imag­i­na­tion and crafts­man­ship go hand in hand. Cre­ativ­ity is in your DNA, man­ual skills are the re­sult of ex­pe­ri­ence. To­gether they are a per­fect match.

What are the main in­gre­di­ents of Neapoli­tan cui­sine? In many dishes of Neapoli­tan cui­sine there are toma­toes, basil and moz­zarella. Just think of ragù, egg­plant parmi­giana, scarpariello spaghetti sauce, and pizza. It’s true that the an­cient Neapoli­tan cui­sine did not in­clude any tomato, be­ing a veg­etable which we im­ported only af­ter the dis­cov­ery of Amer­ica. Two an­tique plates are bu­ca­tini and es­ca­role pizza. What is the recipe, among those you have con­ceived and pre­pared, which fas­ci­nates tourists most?

A dish with which I can al­ways im­press my clients are the pizzelle and leaves, a peas­ant Neapoli­tan dish, small pizzelle made of flour and filled with steamed veg­eta­bles. For this dish I never stop thank­ing my mother-in-law who taught me.

Which is the Neapoli­tan dish of ex­cel­lence? Ragù! But only if made with love and passion. We must ded­i­cate the right cook­ing time, which is very long. Can you tell us some­thing more about the Park­ers’ restau­rant?

Ge­orge's is lo­cated on the sixth floor of the ho­tel. It has a won­der­ful ter­race where I like to, with passion, pre­pare lo­cal cui­sine dishes, with a touch of mod­ern in­ter­pre­ta­tion.

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