western food culture. I consider myself pretty
lucky because, in search of inspiration, I have
ideas that come in very different ways.
Which chefs do you admire the most, and why?
If I tell you, I will have to kill you. Actually….too
many to mention!
How do you define your cuisine?
Well considered? Ha ha! My cuisine offers a
dining experience that touches on emotions
that go untouched when looking at a piece
of art.
What would your last meal be?
Russian salad with a 250g tin of caviar;
Piedmontese agnolotti in broth with white
truffle; my mother’s escalope ‘alla Valdostana’
and my sister Barbara’s panna cotta.
Do you see yourself as a celebrity chef?
Absolutely! Ha ha!
What’s been the highlight of your career so far?
I actually have a list of highlights of my career
I could share. For sure, when I had in the same
room at Combal.Zero, at the same time Helmut
Kohl, Mikhail Gorbachev, Lech Wałęsa and
Giulio Andreotti. All characters that helped in
contributing with building the modern Europe
of today.
What are your three favourite ingredients?
Eggs. The most beautiful object of design
in the world. Potato and veal broth. Can we
squeeze a fourth one? White truffle.
You have had the fortune of travelling across
the globe. Can you share two of your favourite
experiences as far as your culinary expeditions
are concerned?
I have an interminable list actually. I remember
I went to Finland for an event with other fellow
chefs and I packed salmon trout in moss and
baked it in a hole in the ground! Everybody
350
thought I was mental. Or maybe I am! Then,
recently I was fortunate enough to travel
throughout Australia. I discovered so many
indigenous ingredients I never even knew
existed and met some great people along the
way. One of the highlights was the gala dinner
at MONA, Hobart, with some of the world’s
best-known chefs and international foodies
and influencers.
What is the one kitchen tool you could not
live without?
The ladle
What have been your career highs and lows?
Oh dear! My entire life is made of ups and
downs – personally and professionally!
Which of your dishes are you most fond of?
Always the last dish I created.
What golden rules do you have in the kitchen?
1) nter the kitchen with a thought
E
2) Stay in the kitchen with a thought
3) eave the kitchen with a thought
L
What is the most underrated ingredient is?
Why?
Salt. Because often we undervalue how important it is for our health.
What do Michelin stars mean for you?
The traditional acknowledgement of a chef.
Who do you think are the chefs to watch
in 2015?
All those chefs that have something really new
to say and share.
What are your plans for the future?
Wrong person to ask! I don’t even know what I
am doing today!
Try two Davide’s signature dishes at home:
Cyber Eggs and Spaghetti Pizza Margherita
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