What are your biggest challenges in this market?
Rivetti: To offer the highest quality food for a wide numbers of customers, while being reasonably priced and maintaining authenticity.
Banfi: The products themselves are one of the biggest challenges since a good chunk of them come from abroad. Due to this it can become tough to get the same item consistently, and sometimes there are gaps in supply. So as a chef I sometimes have to think creatively or even tweak recipes in order to keep consistency in my dishes.
Nompleggio: It would be striking a balance between simplicity and modernity, without affecting the traditional values of our recipes. We take responsibility for delivering Italian food in the right manner.
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Giordi: To have high quality and fresh products year round from the local market.
Pani: The main challenge is to bring people to our restaurant and show them the beautiful venue we have. Also, to make sure that the food is so good that guests come back for it.
Ferrari: The biggest challenge is to train the staff about Italian food and getting them to reproduce the authentic taste.
What is the latest trend in Italian cuisine?
Rivetti: A return to the origins, giving the highest importance to prime ingredients, and the originality of cooking techniques.
Banfi: From what I saw the last time I was back home, there’s more focus on local and global at the same time; taking on flavours or influences of other cuisines and Italianising them, if you will.
Nompleggio: The sharing concept has recently gained prominence here in the UAE, since it comes with a great sense of conviviality, a significant feature of Italian hospitality and culture.
Giordi: A move towards modern cooking methods without compromising on authenticity.
Pani: The latest trend is to experiment with ingredients from East and combine them with Italian cuisine recipes.
Ferrari: Everything should be fresh, light to eat, nutritious, healthy and simply prepared.
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