In 2017, you published your first book, “Non è il solito brodo”. What story does it tell?
Your food makes the most of Friuli’s fantastic produce. In what way does the area’s produce make your food stand out of the crowd?
It is a book that tells the story of my life through the recipes you can taste at my restaurant. It’s a book that can be read from both sides. You’ll find the history of the inspiration process of the dishes you can find at the restaurant, and there is an easier version with recipes that can be made at home.
I try to use products that come from the nearby lands. Sometimes it’s not possible but the only thing that matters is the traceability, that is, the possibility to know exactly where they come from.
What makes Milan the perfect setting for your restaurant?
You particularly enjoy experimenting with rice, creating pasta, chips and purées out of the grain. Can you tell us more about such interest? As I said, I am really interested in the transformation of products. It’s impressive how a grain can turn into an amazing risotto or pasta.
What makes broth such a key element in your kitchen? When I opened my restaurant in 2013 I decided to give importance to this ingredient. You can have a whole tasting menu called “tutto brodo” where it is either served to be drank separately or to be poured on the dish. 8
April 2019
Milan is the city that has welcomed me when I decided to work as a chef learning at Marchesi’s restaurant in 1989. Milan is a city that can give you a lot, if you work hard. Milan, after Expo, has become one of the most interesting gastronomical places that attract thousands of tourists and passionate people, not only about fashion and design but also in the food scene.
In what way does spring fits into your kitchen? When it comes to ingredients, I always follow the seasons so spring will become soon a protagonist of my menu with the products that come with it.
What’s next for Andrea Berton? Opening at least 10 more restaurants.