When I was 18 years of age I wanted to see the world, and I have seen it. At least I have visited the interiors of all the big kitchens - but this I did very accurately.
For the last few years I have been resting, because I have returned home. My home is South Tyrol.
Nowhere else in the world am I surrounded by this exciting symbiosis of the northern "precise" mentality, and the southern "Mediterranean" easy-going nature. Only rarely has a chef had better prerequisites. In my dishes I try to communicate this mix exactly.
Nowhere else in the world am I surrounded by this exciting symbiosis of the northern "precise" mentality, and the southern "Mediterranean" easy-going nature. Only rarely has a chef had better prerequisites. In my dishes I try to communicate this mix exactly.
