31 July 2018
Ripped away by the beloved stove, the chef Roberto Galli is a man of few words and a lot of substance. We decided to force him to undergo this interview even if he does not like to talk too much, preferring to talk about his kitchen. Here's what he told us.
Hi Roberto, can you tell us something about your story?
"My story begins in Milan, where I started my professional career in the pastry industry at 14 years of age. Later, after a journey that led me to work as a Pastry Chef in starred restaurants such as the Chevre d'or of Eze, I moved to the role of Sous Chef at the Mozza di Montecarlo, until becoming Executive Chef at the Limonata Alacati in Turkey and Portofino and Tabarin restaurants in Florence".
Why did you decide to come to Diversus?
"I found Francesco's bet very interesting, the idea of proposing a different cuisine, especially fish-based, in the Chianti area, traditionally a land of steak and red wine. I like challenges!"
What innovations did you bring to Diversus?
"I try to propose a type of fusion and multi-ethnic cuisine, but with classic elements. There is a great attention to the level and quality of raw materials and a harmonization of ingredients from all over the world with the classic Tuscan recipes.
In addition to fish, we also have meat dishes, but our choice fell on quail, lamb and pigeon: no beef, no steaks. Even for the meat part of the menu we went for a different path than the usual one".
An example, taken from the diversus menu?
"I could mention the sea bass cheviche with ginger essence with Tzatziki coriander sauce, one of our favorite appetizers, which combines elements typical of various cultures, or the sandwich of red mullet with escarole escaped to Franciacorta and tapenade of taggiasca olives".
When you're not in the kitchen, what are your favorite dishes?
"I confess I have a weakness for foie gras!"
What do you think of the television invasion of cooking programs? Can it be difficult to do this job at a time when everyone improvises cooks?
"Well, first of all the ability is seen on the distance: I think that all this proliferation of cooks leads to a lowering of the level of professionalism.
I am convinced, however, that in the long run, for those who have a long experience in the kitchen nothing will change: those who really do not have to worry about this type of competition, mostly media".
A joke about chefs who rage on TV?
"Only an old proverb comes to my mind: " He who can, does. He who cannot, teaches". But now I have to say goodbye: I have to take care of the stuff on the stove!"
One last, quick greeting and the chef quickly disappears, returning to his palace: the kitchen. If you want to discover its dishes, you only have to book at the Diversus restaurant, the first in Chianti to offer a menu mainly of fish!
Reservations: tel. +39 055 853763
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