In the kitchen of Rubacuori Restaurant there’s a young chef who, with love and creativity, prepares daily dishes that all diners love. His name is Martin and today we want to present him in a funny way. IdentiCHEF NAME: Martin Vitaloni PARTICULARITY: smiling, disciplined, non conventional RESIDENCE: behind the cookers of Rubacuori Restaurant First of all Goodmorning and thanks for your time that you gave us in your kingdom. It would be a good practice start the interview by asking what is your preferred dish to cook, but we want to know more about you so we ask you… what is the dish you hate to cook? <<There’s nothing that I hate to cook, I like to cook and prepare all food. I hate work badly, without minimum conditions to provide a good product or, even worse, or with people that don’t like this job. I tend to get rid of their company with great speed!>> Noah in his ark saved seven couples of animals, which ingredients would you never leave on land? <<Olive oil, salt, water and flour… main ingredients for Italian cuisine. I would add tomato, basil and garlic. A good painter uses the main colors and from those draws shades.>> A four hands dinner with Gordon Ramsey, Joe Bastianich, Antonino Cannavacciuolo or if you want something done, do it yourself? <<I really like four hands dinners! They are wonderful opportunities for discussion, collaboration and sharing.>> Now we ask you to complete the sentence: if I hadn’t become a chef I’d have done… <<…a cartoonist or a musician. I always loved to create, when I was a child I drew the frames on the corners of the pages of the books to scroll them quickly and see the result. >> Carlo Cracco says that “To be cool you have to use the shallot”, but if we want just cooking well? <<“Only” cook well is really an understatement, because it’s not easy cooking “well”. I would say ‘use your heart’, not in the romantic sense of the action or at least not only. Heart is dedication, sacrifice and humility, but also dare.>> To finish the interview we want to know who is your master, the person from which you learned more. <<I’ve had a lot of masters during my career, if I had to name one the first that comes to mind is Elio Sironi. A great person and professional who has given a push to Martin that has appeared over the ravine of the kitchen and has learned to fly.>> Thanks a lot to chef Martin that granted us this funny interview. If you want to know him or if you want to taste his delicacies you can find him in the kitchen of the Rubacuori Restaurant situated in C.so Concordia 1 in Milan. We reccomend to try his “Risotto cacio e pepe”, a tasty risotto with italian cheese and pepper.