Mattia Barbieri – Enoteca Centrale

The first restaurant I worked at was Le Calandre, I was just under 18 years old and I was given an incredible chance: at the time Massimiliano Alajmo was already being called "The Mozart of chefs"; he was and still is a visionary. Then Gualtiero Marchesi. He is a profound man of great culture. He was able to transmit to me a great and essential respect for ingredients.

Making good street food is not easy: it requires knowledge. Those who do it well are professionals who do not follow fashions or copy things or styles that do not belong to them. It's only been a few months since I "refreshed" the place and took over the management entirely: I am now free to fully express my ideas and style in the kitchen.

During my professional career I had the opportunity to meet and above all work with him on a few occasions. I tasted his products and understood their quality and versatility, and it was then spontaneous to have his products in the shop and on the menu, as a sweet or savory ingredient in my dishes. Dario Loison's desserts all have a common denominator: a strong personality! It is difficult, if not impossible, for me to choose one: they are all extremely consistent in their goodness and harmonious in their taste.