You obviously must serve good things, that’s out of the question. If you use quality products, people notice the difference and I spare no expense for quality. I try to produce as much as possible by myself. In winter, in my home down in Cles, I stock up for the following season: with a small grain grinder I grind flour for the fresh bread I bake every day in summer, I cure speck, bacon and sausages, I bottle grappa and liqueurs, I make jams, I rack wine and I try to make my cuisine more efficient, by continuously experimenting and inventing new things. That’s how I stay young.”
Written by Alessandro Cristofoletti
