What are your biggest challenges in this market?
Locatelli: To keep it vibrant; I think this is challenging for everyone. Competition is healthy but it is challenging, especially with so many new outlets opening. We are well established though, so I’m confident for the future. Also, we want to stay true to our brand while existing in a hotel, however this is a positive challenge and it can be satisfying to work alongside a big machine but retain your identity.
Mugavero: To do better than the best and stay ahead of the game. I want people to like and respect my cuisine and culture — food is an important part of Italian culture.
Polin: Getting ingredients delivered to the restaurant on time and getting high-quality ingredients consistently. Products that aren’t locally available are expensive to import, which adds to the production cost.
Giannini: The consistency of fresh and great local produce. It’s hard to get the products that we need to make the best food. A professional chef can cook up a storm using anything but it is difficult to make good food if the product is not great.
Lazzaro: Size and capital; size allows access to economies of scale, while capital gives you the tranquility to operate with less stress.
Ibrahim: It is pivotal for a team to function like a well-oiled machine, where the owner/chef works in perfect co-ordination with the employees in order to make them well versed with processes, recipes and ingredients used.
What is the latest trend in Italian cuisine?
Locatelli: Originality and looking at Italian cuisine in a different way. It’s no longer just about pizza and pasta, but looking at dishes and ingredients from different parts of Italy.
Mugavero: Everyone has gone mad for burrata and this product is now widely used in most restaurants that are not 100% Italian.
Polin: Truffles and burrata are popular here at the moment. Diverse varieties of these products are available and are priced as per demand.
Giannini: There is a trend towards vegan and people are becoming more conscious of what they are eating. They are eating less junk and fatty food.
Ibrahim: People appreciate Italian cuisine for its use of fresh ingredients and pronounced flavours, and wth the advent of culinary globalisation, people are not afraid to experiment. Innovative pasta dishes like: the candele, ziti, guanciale, polpette and nduja, sour dough; gluten-free pizzas; aged and flavoured balsamic vinegars; charcuterie and abalone are popular, along with the tangy beverage limoncello and pomegranate-inspired desserts.
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