Chef sotto il Portico
It is undeniable to claim Italian cuisine to be one of the most authentic ones of Europe, maybe even of the world. This being said I appreciate the simplicity of the kitchen which strongly builds on the pure flavours of the produce they work with, and frankly, they’ve got the sun favourising them quite a bit. Nevertheless I notice a growing interest for the genuine local cuisine throughout the whole world. Fortunately, because it engenders a greater respect for traditions by reviving them, and grows the consciousness around local and seasonal quality food, benefiting peoples and nature’s health accordingly.
For the fourth time, Al Vecchio Convento, the hotel and restaurant where I had the chance to do a stage in the kitchen two years ago, organized a cooking event where they invited about 7 chefs from different countries in Europe to prepare a typical dish. And I was lucky to be one of them. Italians being rather picky I was challenged to prepare a vegan dish, meaning I could use neither dairy products nor any other product of animal origin. Challenge accepted I searched for a course where Belgium and Italy could meet in harmony and at the same time lift the plate to a higher level. Fortunately I got help from the charming Italian Marina, and from a Dutch adolescent doing a stage at the hotel.
Our first participation surely is one to remember, it got captured and eternalised by a local newspaper...