• Follow Us: 

Trending :   Weddings      Travel      Celebs      Wines  

LOGIN / SIGNUP / 

Mia Cucina: Chef Frederico Innocenti

  By ALISHA FERNANDES, TIME N STYLE   Feb 20th 2012 at 12:00PM Lifestyle RATED

Chef Frederico Innocenti

 

mia cucina chef frederico innocenti

 

Alisha Fernandes, Time n Style

How did you develop a passion for food?

Chef Frederico Innocenti

As a child, I excitedly watched my uncle, who is a chef by profession, working in the kitchen of a popular restaurant in Montecatini Terme. It was from him that my passion for this craft grew and, thereafter, culminated into my appointment as a chef. When you are immersed in something from the start, you inevitably develop a passion and fondness for it.

Alisha Fernandes, Time n Style

What is your philosophy behind cooking?

Chef Frederico Innocenti

I believe in a ‘simple food’ philosophy, which lays emphasis on incorporating basic cooking techniques to retain the vital flavours of fresh, seasonal ingredients. Very often, simple flavours are overpowered with the use of modern cooking techniques.

Alisha Fernandes, Time n Style

What is your favourite food destination?

Chef Frederico Innocenti

Singapore is my preferred gourmet destination as it has a diverse food culture, which perfectly balances traditional flavours and futuristic cooking styles. The country offers the choicest of delicacies from China, Japan, Malaysia and its neighbouring Asian countries, along with the best Western influences. It represents an ideal fusion of East and West and allows your palate to experience a wide variety of flavours.

Alisha Fernandes, Time n Style

What are your favourite dishes?

Chef Frederico Innocenti

The Pear and Ricotta Ravioli is a preparation I treasure the most, as I personally savour and love fruit and cheese pairings. Also, this preparation was one of my first creations. My most popular preparation is the seafood risotto with a traditional
home-style fish soup.

Alisha Fernandes, Time n Style

Tell us more about Tuscan food.

Chef Frederico Innocenti

Tuscan food is renowned for its fluent flavours and simple cooking styles. The preparations are made with bountiful seasonal produce and traditional cooking techniques, which retain the finer nuances of every ingredient. The Tuscan region in Italy is known for its premium wine produce, and with wines being indigenous to the region, wine pairing has become a part of the dining
culture in Tuscany. Wine goes a long way in drawing out the flavours of a dish, and enhances the dining experience for those who enjoy drinking wine.

Alisha Fernandes, Time n Style

Who are your inspirations?

Chef Frederico Innocenti

My biggest inspiration is Chef Bartoli, who has been my mentor and is the Executive Chef at Grand Hotel & La Pace in Montecatini Terme.

Alisha Fernandes, Time n Style

How do you go about creating your culinary masterpieces?

Chef Frederico Innocenti

My dish composition is determined by the best seasonal ingredients available in the market. I choose one distinct seasonal ingredient and prepare the same to enhance its natural flavours. Thereafter, I complement the main preparation with two other light accompaniments, which do not overpower the essence of the main ingredient. An ideal preparation is one that has flavours that maintain their exclusivity while subtly complementing each other, to enhance the taste. I abide by very simple cooking
techniques and enjoy showcasing the traditional culinary lineage of Italy.

Alisha Fernandes, Time n Style

What is your take on Indian food?

Chef Frederico Innocenti

The diversity of flavours in Indian cuisine has always intrigued me and during this visit to Mumbai, I endeavour to explore the vivid flavours presented by the city.

POST A COMMENT

To post this comment you must log in.

Log In/Connect with: Facebook Indiatimes Network