Italian Cuisine World Summit Part 3
In the last segment of our three-part series on the Italian Cuisine World Summit, we talk to Piers Bussetti, who will be the guest chef at Domani during the summit. Bussetti is the son of a baker and grew up in the grocery store run by his family. After travelling around the world (France, USA, Japan and Spain), he opened his own restaurant thirteen years ago, which quickly became the best in Turin. Not just a chef, Bussetti is also an instructor at the Turin Institute of Art and Design.
Asia Tatler Dining: A lot of people say that the best Italian cooking depends purely on the quality of the product: is it possible for us then to get good Italian cooking abroad?
Pier Bussetti: I worked abroad for several years, it is not easy to find great italian products but you can do it if you want. We do have the best products [in Italy] but our cuisine can either be simple or extremely complex in its simplicity. Different techniques, new approaches, a range of philosophies (traditional, creative, modern and contemporary, classical, avant-garde) show that modern Italian cuisine can be easy to understand, but that does not mean it is necessarily simple.
ATD: So Italian cuisine, in your view, is definitely not simple and rustic then?
PB: In recent years, Italian cuisine has become much more professional; a lot of young chefs went abroad to learn techniques and came back in order to transform our national approach to professional cooking. So it went from a “rustic” way to a “high professional” way of working.
ATD: How would you describe yourself as a chef?
PB: I have a creative, innovative kind of style; I am always on the move. I started to record my new dishes in 2002. I have an average of 60-70 brand new dishes every year. I feel constantly bored by the same things. So I am condemned to create in order to be satisfied.
ATD: What are some of your favourite ingredients at this time of the year and will we be seeing them this week?
PB: Of course! You’ll see all of them: the Piemontese rice Carnaroli, Piemontese hazelnut and the Alba white truffle.
ATD: What can diners expect during your week at Domani?
PB: A modern Italian cuisine deeply connected with Piemontese culinary tradition; this is my first time in Hong Kong, so the first step is to show tradition and a bit of creativity and see how people from this part of Asia react and behave. Next time I'll be probably be much more avant-garde.