Vive las verduras

The ‘light’ phenomenon

Ilario Vinciguerra, from the Antica Trattoria Monte Costone in Galliate, Lombardy (Italy)

Ilario Vinciguerra combines tradition and innovation in his restaurant. Naturally - being Italian - pasta is always present in his creations: “I can’t leave it out, there’s always got to be pasta”, admits the chef, but sometimes it’s just an accompaniment to the vegetables he lyophilizes using his own techniques. Another example of his commitment to the innovative use of traditional products is the dehydration of olives, which he uses as a dressing for some very unconventional croquettes. The surprise comes with the gelatine served with crystallized curly endive and lemon ‘yolk’ in an ice-cream cone, a homage to his own childhood, according to Ilario.

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