IGNITED AND DELIGHTED

Honoured by the Italian Academia Barilla as a Master Chef of Italian Cuisine, Iginio Cortello, the new chef at Scalini, tells us about bringing his unique interpretation of authentic Italian dining to the table.


Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?

I was born in the heart of the region of Friuli-Venezia Giulia, a northeast Italian area bordering the Adriatic Sea with beautiful vineyards that produce excellent white grapes. This area has proud culinary roots and I think my interest began there. I’m a member of the Italian Chef of the World organisation, representing Italian cuisine around the world. I am grateful to have been honoured as a Master Chef of Italian Cuisine by the Italian Academia Barilla, and have gained culinary success working in New York, London, Qatar, Bahrain and Dubai.

What drove you to become a chef and where do you draw your inspiration from?

I chose to become a chef when I realised what happiness and joy food can bring to people. Sharing my creations and connecting with others on this level is the main motivation for my career choice. I put my passion into creating exciting and fulfilling dishes for people. I would describe my style as traditional, selective and somewhat improvisational. When I need some ideas, I often take an inward-lookingout approach, which in my case comes right down to the ingredients. Simply adding one single new element can change the complexion of an entire dish. I enjoy culinary brainstorming with peers. My colleagues and other chefs often motivate me with fresh ideas and I regularly spend my time referring to books and magazines for the latest trends and contemporary creations. I believe that each seasonal ingredient is important in completing every unique and specialised dish, so I do not subscribe to limitations in this area. My kitchen is an open book, and the ingredients are like new words waiting to be written every day.

If you could prepare a meal for anyone, who would it be and what would you make?

Well, football is another passion of mine. In light of Italy’s recent triumph in the Euro Cup, I’m feeling extra patriotic. I would love to prepare a dish for the Italian national team.

What is your signature dish and why? Please tell us about the development of the dish and what makes it so special, both to you and to your customers.

Spaghetti Lobster is my secret weapon when it comes to dishing up taste bud artillery. This dish makes everybody happy and is an ensemble that I feel can be served on any occasion. It’s understated and comforting, yet carries the swag of freshcooked lobster meat. The method is simple, relying on a short list of honest ingredients that trigger wonderfully fresh flavours. It’s special but not pretentious and has sentimental meaning for me. I have beautiful memories of my childhood attached to it, as I grew up in Lignano Sabbiadoro, where lobster is a daily part of the place. It’s the quintessential summer food, associated with the seashore and bare feet, accompanied by nutcrackers and paper bibs. ✤

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