Chef - Firenze, ITALY
"I'm passionate about the Renaissance because it was then that today's Tuscan cuisine was born. (...) Think of a simple "crostino" with chicken livers, capers, and anchovies inside. At the time it must have been something really new combining these things. But slowly these things were accepted and over time they became part of the culture of a whole population. So I think that there are the roots here to understand how it once worked and how it can still work the Tuscan way of cooking"