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JULIAN RENTZSCH<br />
TABLE TALK<br />
Fabio Ciervo, executive chef of<br />
La Terrazza, at Hotel Eden.<br />
DESCRIBE YOUR COOKING STYLE IN A FEW KEYWORDS …<br />
Innovative, healthy, tasty, and artistic.<br />
FOOD MEMORIES ARE VERY IMPORTANT. WHICH DISH REPRESENTS YOU MOST?<br />
Bringing back my memories in my cuisine is essential for me. The crunchy mullet with its broth and seaweed<br />
tartare is one of the dishes that represents me best. In it you can find uniqueness, concentration of taste,<br />
and the enhancement of ingredients in different textures.<br />
WHICH OF YOUR DISHES BEST CAPTURES THE ESSENCE OF THE ROMAN CULINARY TRADITION?<br />
The “cacio e pepe” pasta is one of the most representative dishes of Roman cuisine. My personal<br />
interpretation is spaghetti with cacio cheese and black pepper from Madagascar scented with rosebuds.<br />
HOW DO YOU FACE THE CHALLENGE FOR AN INCREASINGLY S<strong>US</strong>TAINABLE CUISINE?<br />
I am attentive not to waste, I use water only when needed, I ask our supplier to reuse the same cases to<br />
deliver fruits and vegetables. I could continue with a long list.<br />
NetJets<br />
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