peratures. She offers dishes that know how to defend their own identity by opening up to the world, as demonstrated by the choice to use international ingredients. She is a chef that is free from every school of thought. To her, techniques are important, not styles. Her only objective is to reach divinization of flavour. There are no limits in reaching this goal, so much so to defy any rule and to look everywhere for the essential ingredients. Her dishes are rich with ingredients, but they are never excessive. She loves to contrast flavours, textures, shapes and colours. She likes to generate amazement, to create the unexpected, to make sure that the ingredients reveal their most playful and creative side, while maintaining a balance that is not to be taken for granted. A dessert that isn’t sweet She started her career as a chef making pastries. She has always enjoyed creating desserts. She considers it fun and true exercise, as it requires precision accompanied with the perfect knowledge of techniques. Pastry arts have an important role in the foodservice industry; desserts are the last dish served and, if it is not good, it could ruin the memories of a dinner. Being at the end of a journey, it should not be too sweet nor too rich. The secret is to maintain a balance with the previous courses while keeping it light and delicious. Among her desserts, you will always find “Gianduja wears red”, a signature dish, where the notes of peppers and chocolate blend perfectly. It expresses the style of the chef’s cuisine to perfection, as she loves desserts that are not sweet, and she does not disdain the use of vegetables in traditional pastries. 14
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