Beppe De Vito

Besides being the brains behind one Michelinstarred contemporary Italian restaurant Braci, founder of the ilLido group Beppe De Vito also oversees a slew of other acclaimed dining establishments in Singapore, including Aura and Amo.

“In Italy, I made risotto stock from scratch and try the risotto with different seasonal ingredients from our region to see how the flavours would work. Because of our locale in Puglia (by the sea), seafood risotto was always a favourite with the family.

At Braci, we serve a Risotto, Seafood and Venetian Curry, as an ode to Venice, the largest trading city in Europe to import spices from Asia in the fifth century. Just like how Venice was the port connecting Asia to

“People’s expectations and preferences for risotto are so varied – even more so than for any other Italian dish – that there hasn’t been a ‘universal palate’ for

risotto.”

Italy, this dish has the same motivation to present a ‘worldly dish’ that links the two continents together, using the best seafood from around the world, such as Hokkaido scallops and baby octopus from France. Risotto is better when you cook it in a big pot; it is challenging to work it in small portions.” www.il-lido.com