Italian cooking often relies on simplicity. How do you balance staying true to tradition while keeping your dishes fresh and innovative?
ELENA: We always use seasonal ingredients because they are fresher and more flavorful. Traveling is part of our job, but we also do it for pleasure. It allows us to deepen our knowledge of different traditions and discover new ingredients from various Italian regions. We respect traditional cooking methods but enjoy incorporating fusion cuisine by experimenting with new ingredients.
You took us on a culinary journey with green ravioli and saffron risotto. What inspired you to choose these dishes for this masterclass?
PACO: We wanted to present a traditional Italian dish, so we chose risotto with a twist – saffron!
For the ravioli, we focused on seasonal autumn ingredients. We combined various Italian techniques and regional ingredients for this masterclass. For example, we used anchovies, which are a specialty of Liguria and coastal regions, alongside ravioli dough, a traditional recipe from Emilia-Romagna.
Risotto has a reputation for being tricky. Can you share your secret to achieving that creamy, luscious texture every time?
PACO: The secret lies in the mantecatura—when you finish cooking the risotto, you whisk it with butter to achieve a creamy texture. A common mistake with pasta or rice is overcooking it. Always cook it al dente for the perfect texture.
How can someone take inspiration from your masterclass to create their own Mediterranean-inspired healthy dishes at home?
ELENA and PACO: You don’t need too many ingredients or spices. Italian and Mediterranean cuisines are all about simplicity and freshness. You don’t need heavy cream or butter; olive oil is enough. One of the best Italian dishes is spaghetti al pomodoro, and it only requires four ingredients: tomato sauce, garlic, basil, and spaghetti—always made with olive oil, of course. Less is more.
