Masterchef S01 ep3: Aimo Moroni, Et Nadia Moorni Restaurant, [Milian]
Interview with Aimo Moroni
At a certain point in time I discovered that my work, without realising it, was pleasing people. I wasn't aware that there could be a financial reward from being noticed by the food writers in the press. I received the first and second Michelin stars without really knowing, without a conscious thought of it. I was simply progressing my cuisine in my own culinary world. The personality and flavour of a product inspires you in the first place. Beethoven must have been inspired by a small bird that was chirping. Van Gough was inspired by colour. When I visit the market and see a zucchini, taste an oil, or see a cut of meat , I am able to assemble these ingredients in my mind.
KM: What is Aimo e Nadia.
A person who has always thought and done without boundaries.
I run my kitchen more from my heart influenced by my inner feelings.
Nadia: Aimo's mother was a brilliant cook and she still is!
Her son has taken his passion for the kitchen from his mother.
In his life he could only be a cook because it is his one true passion.
KM: When did Aimo realise that his love for food was so great that he wanted
to become a chef?
I did not decide. At a certain point in time I discovered that my work, without
realising it, was pleasing people. I wasn't aware that there could be a financial
reward from being noticed by the Food writers in the press. I received the first
and second Michelin stars without really knowing, without a conscious thought
of it. I was simply progressing my cuisine in my own culinary world.
Our Bread and Tomato dish, together with our Spaghetti allo Cipollotto was
once featured in the New York Times where they wrote it was the best
spaghetti they had tasted in their whole lives.
It is a simple dish that comes from the sun, from a region that still has
ingredients which have retained their unique perfumes and aromas.
When these ingredients are mixed with a little imagination, the result is
KM: A woman has a different sensation; does this help when you work
together like this?
Nadia: Being together all these years has allowed us to develop our palette of
tastes. Aimo is very creative and adds his fantasy. Therefore when I decide to
compose a dish I start with a simple idea and ask Aimo for his thoughts.
Depending on what I explain, he perhaps might add something, or correct
something. Sometimes it is o.k. as it is. We then produce the dish and
together we make a decision whether we offer it to our guests.
30 years ago I had a guest whose name was Leonard Bernstein pay a very
gracious compliment. He told me "Your cuisine is like music, it is harmonious."
Nadia: Our cuisine is made with natural perfumes, and fresh herbs - not dried
spices, but with aromatic greens.
The trials of our life together in the kitchen are many and our palate has
adapted to these perfumes, flavours and tastes. With experience, certain
things make sense and we know instantly when a cut of meat or fish is placed
in front of us, which combinations and flavours will work together.
By combining them in a particular way, we create dishes with harmony, colour,
texture and enhance their individual flavours.
KM: When you say the personality, what personality does an ingredient have?
Nadia: They need to be savoured in their natural state. You need to
understand their basic natural flavour first. Then we know which green
vegetables will marry well, which fresh herbs and spices to add, or how to cook
it without altering or destroying the natural material which we first tasted.
All the produce is tasted as soon as they arrive in the kitchen, whether it is
meat, fish or vegetables or fruit.
Aimo; The personality and flavour of a product inspires you in the first place.
Beethoven must have been inspired by a small bird that was chirping. Van
Gough was inspired by colour.
I do not for a moment think that I am Van Gough or Beethoven, but in my work
I have the same thoughts.
When I visit the market and see a zucchini, taste an oil, or see a cut of meat, I
am able to assemble these ingredients in my mind.
This has been my process or philosophy since the beginning of my career.
Some French people came to eat at our restaurant 8 or 9 years ago and I
suggested that they try our famous Bread and Tomato dish. They were
shocked and replied "I thought this was a restaurant, not a Trattoria. What is
this bread and tomato? "
I insisted and presented then with our "Pani and Pomodoro".
After trying the dish, one of the guests called me over and remarked "This
dish should be named “the sun on the plate".
OFFICIAL WEBSITE:Aimo Moroni, Et Nadia Moroni Restaurant, [Milian]