Chef Davide Bisetto of Oro Restaurant Discusses The Art of Italian Culinary

p/p pandnbsp;/p pChef Davide Bisetto, Executive Chef of Oro Restaurant at Belmond Hotel Cipriani in Venice, takes us through his culinary journey, as he reflects on his love for fresh, flavourful and seasonal ingredients and his inherent affinity for Italian cooking/p pSOME OF HIS earliest memories of food date back to his childhood, when he helped his grandfather collect vegetables from the garden and even prepared jams! Food was always highly regarded in his family, and by age 14, his zest for cooking saw him enrol into a cookery school followed by a stint at the Castelfranco Veneto restaurant. This was just the start of his culinary adventures and what followed has been nothing short of a remarkable run at some of the finest restaurants around the world, particularly Santini in London and Milan as well as Four Seasons Hotel Milanoandmdash;where he impressed renowned chef Sergio Mei (his mentor), in just a few months, earning himself the position of Sous Chef.andnbsp; br /br /strong/strong/p pstrongWorking with Sergio Mei/strong/p pstrongbr //strong/p pandldquo;A lively and creative atmosphere, coupled with an Executive Chef at the peak of his career, proved the perfect mix for me and I became Sous Chef for Sergio Mei. During that period, I was thrust into many challenging situations and even found myself conducting courses in front of multi-starred chefs with many more years of experience than me,andrdquo; he recalls. His stint at Le Royal Monceau - Raffles Paris, which followed, threw up a more daunting challenge, one that he overcame with ease, andldquo;Bringing true Italian cuisine to the capital, in 1999, was one of the biggest challenges I faced as it was not so highly regarded there. Three-quarters of the team made up of Italian nationals with a deep love for their native produce helped me win over the French diners.andrdquo; br /br /strong/strong/p pstrongThe Coveted Star /strong/p pstrong/strongbr /It was in 2002, after about two decades in the businessandmdash;by which time he was at his peak, creatively exploring and experimenting with technique and skillandmdash;that he earned his first Michelin star at the Il Carpaccio restaurant and then his second at the Hotel Casadelmar in Corsica after a span of five years. br /br /strong/strong/p pstrongVenetian Attraction /strong/p pstrong/strongbr /Since 2014, Bisetto has been associated with the Belmond Hotel Cipriani in Venice, where he dons the role of Executive Chef at the Oro Restaurant. Oro has recently earned its first Michelin star under Bisettoandrsquo;s leadership, and has been lauded for its innovative yet traditional approach to Venetian food. Under his leadership, the restaurant rolls out dishes that are not only flavourful but also reflect superior techniques and presentation. andldquo;My cuisine is playful with flavours, fresh produce and cooking methods. My recipes are in continuous evolutionandmdash; ever-changing and with every detail perfected. It is a primary necessity for meandmdash;one who is curious and eager, with a palpable restlessnessandmdash;to be adept at composing true dishes. According to me, it is precisely that meticulous attention to detail that makes the difference; sometimes even a drop of oil can be too much,andrdquo; says the Chef who has even cooked for politicians Giovanni Spadolini and Giulio Andreotti during his military service stint in 1988./p pbr /br /strong /strong/p p style="text-align: center;"strong/strong/p pstrong /strong/p p style="text-align: center;"andnbsp;/p pandnbsp;/p pstrong Fresh and Flavourful /strong/p pstrong/strongbr /Centred on originality, his food derives its uniqueness from his love for fresh produce and high quality ingredients which he selects from the hotelandrsquo;s very own andlsquo;Garden of Edenandrsquo;, which grows about 300 species of organic plants, herbs and fruits; that include 15 types of basil, 20 types of tomato, artichoke, mallow, poppy, calendula among others. andldquo;I love healthy cuisinesandmdash; even though I am not a health freak. I try not to abuse ingredients because they, like people, react accordingly. My favourite ingredients are the ingredientsandmdash;all of them! Most of all, I prefer ingredients that I am not familiar with. They are like the keys on a piano. When you begin to play, you start with a few keys and a scale, and then you take command of the instrument,andrdquo; explains Bisetto. He focuses on seasonal foods, which offers patrons an array of dishes that keeps the dining experience exciting and wholesome. andldquo;A menu will never find the same ingredient or sauce twice. Each dish is unique in its own way; a contemporary cuisine that keeps its eye firmly set on the land to which it belongs,andrdquo; he emphasises. Some of his newest dishes include TosazuVeneziano (Venetian Tosazu)andmdash;an Italian version of a Japanese sauceandmdash;or the Cromesquis di Baccalandagrave; Mantecato(creamed salt cod cromesquis) and even the Tirami-chu. Thereandrsquo;s also the delicious Raviolini Cacio e Pepe, Pere e Picolit(ravioli with cheese and black pepper, pears and Picolit wine) which combines French and Italian cheeses./p pandnbsp;/p pandldquo;At the beginning, my desire was for the diner to taste all the possible flavours on the plate. Flavour is a subjective thing for people who are not familiar with it. There is always something to andlsquo;readandrsquo; in a cuisine, because each has its own sense of truth. Flavours must strike the palate, but then go away to leave space for a new flavour experience. Wasabi, for example, explodes in your mouth, but after a very short time you cannot taste it anymore,andrdquo; he adds. Bisettoandrsquo;s cooking sensibilities stem from his memories and associations, where he experienced both food scarcity during the war as well as better days which saw plentiful food including poultry and a thriving vegetable and fruit garden at his disposal. His most special recollections include his grandmotherandrsquo;s lovingly cooked deep-fried rabbit or even the casada capicola sandwich prepared by his grandfather. br /br /strong/strong/p pstrongThe way forward /strong/p pstrong/strongbr /andldquo;I constantly research new products and raw materials, but now with one big difference: the research becomes more detailed and is unmistakably territorial. My priority this year, beyond the visual aspect of the dish, will be the gustatory aspect, defining flavours so carefully that they can be recognised with eyes closed. Only one kind of cuisine exists for meandmdash;one well done! That is my hope: that guests understand and appreciate this vision and come to visit me exactly for this reason,andrdquo; he concludes./p pandnbsp;/p pstrongMore On andgt;andgt; a href="http://www.luxpresso.com/lifestyle/food-drink" target="_blank"Food andamp; Drink/a/strong/p

from Luxpresso http://www.luxpresso.com/news-lifestyle/interview-chef-davide-bisette-of-oro-restaurant-discusses-italian-cuisine/16080594
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