Alfreddo Russo

What  are  the  fundamental  ingredients in your kitchen? «Olive oil, pasta and parmesan»How do you choose your products, and more specifically, what do you think of local  and  organic  products?  «All  the products we use are selected according to quality of the products (if they are of a high quality, we will use them. If not, we won’t). Regardless of distance or origins. As far as local produce is concerned, in 2014 it has been a great utopia.  It was a great  marketing  idea  created  by  people and companies who hold their own when in conversation. They will hopefully then open  dozens  of  outlets  all  over  the world… and then if that were true, what could we say to the Italian agricultural sector, which lives on exports of different wines,  cheeses,  pasta,  fruit  and  vegetables and olive oil? To only sell in their own town?» What  are  your  proposals  for  the  next autumn  and  winter  menu?  «We  hope it’s a good year for white truffle …»What are your plans for the future and what  would  you  say  to  the  new  Chefs that  are  wanting  to  be  in  your  line  of work?«Our group is already committed in   several   projects   abroad   (Dubai, Mexico,  Bangkok,  …)  and  we  hope  to expand the number of destinations in the future». You  have  travelled  a  lot,  What  other cultures and cuisines that have influenced  your  recipes  the  most?  «None!  I really love Asian and Central American cuisines but in the end for me cooking is a personal matter “you cook the way you feel  is  right  for  you.”  Therefore,  I’m Italian, I love Italian food and its produce».What’s Cool in the kitchen for Alfredo Russo?  «A  kitchen  in  which  you  can recognise  the  ingredient  is  cool.  A  kitchen made only to impress guests is not cool».