In the kitchen of Rubacuori Restaurant in Milan could not certainly miss the presence of a talented Pastry Chef. The Pastry Chef of the fine dining restaurant is called Paolo and, with his inseparable flour, prepares cakes that is really hard to resist.

IdentiCHEF

NAME: Paolo Curzi
PARTICULARITY: crabby, perfectionist and pefect!
RESIDENCE: inside the sacks of flour

ristorante a Milano Chateau Monfort

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 cake to bake, but we want to know more about you so we ask you… what is the cake you hate to bake?
<<I don’t have a cake that I don’t like to bake because I think that each preparation has its most distinctive and entertaining aspects. The thing that I don’t like is work with ingredients and products that don’t exalt the best characteristics of the preparation.>>

Noah in his ark saved seven couples of animals, which ingredients would you never leave on land?
<<I’d save hazelnuts, my sourdough and would take a cue from Noah saving the cocoa beans and sugar cane in order to cultivate and have them always… Obviously I’d save a rooster and a hen for eggs!>>

A four hands dinner with Luigi Biasetto, Roberto Rinaldini, leonardo di Carlo or if you want something done, do it yourself?
<<I’d like to work with Luigi Biasetto, but in general I think that in an area such as the high pastry is always useful and constructive to deal with the great masters. Just so you can enrich with new insights and ideas that can create original designs.>>

Now we ask you to complete the sentence: if I hadn’t become a chef I’d have done…
<<…a biodynamic farmer and producer. Given my passion for cars, but also for the environment, I think I would be a professional in this sector…>>

Carlo Cracco says that “To be cool you have to use the shallot”, but if we want just cooking well?
<<I’m feeling cool (and not a little) when I use yuzu. It’s a fruit from Asia with a strong aroma. It is much used in the kitchen but also in the oriental cosmetics and I like use it because it gives an unrivaled refinement preparations, summarizing in itself the taste of most citrus fruits: the sourness of lemon, the sweetness of mandarin and fresh bitterness of grapefruit.>>

To finish the interview we want to know who is your master, the person from which you learned more.
<< I have more than one: Thomas Morazzini, Carlo Cracco and Moreno Cedroni. By the time I realized that each person learns something different but characteristic for profiling more personal.>>

I segreti dello Chef Otello

Thanks a lot to Pastry Chef Paolo 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 Milan. The “Cookie Plasmon … in my own way” it’s absolutely to try!

 

About The Author

Milan, Italy

Château Monfort is a five-star luxury hotel located in the heart of Milan. The hotel will enchant you with its beautifully restored and elegantly furnished interiors, with an atmosphere and charm reminiscent of a romantic castle, to allow each guest to act out the leading role in their own favourite fairy tale.