Creativity and passion
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.