DISTINCTIVE ATMOSPHERE AND AROMAS OF SIMPLE RECIPES”.
Gianluca Casini is the chef patron of “L’arte in Cucina” (https://www.arteincucina.de/) in Düsseldorf and the President of Associazione Italiana Cuochi Germania e.V. (Federazione Italiana Cuochi). The Michelin Guide describes his restaurant as “a rare example of an authentic Italian ristorante, where the cuisine of Tuscany is served with love and culinary flair”. Gianluca is from Livorno but worked in Rosignano and Cecina before moving to Germany in 2001. (full version of the interview in the Melius newsletter here https://www.linkedin.com/pulse/diners-now-seek-distinctive-italian-atmosphere-aromas-scarpato-ikgyf)
“The future of Italian restaurants outside of Italy, and particularly in Germany, is characterized by a complex dynamic between the need to maintain an authentic identity and the difficulties arising from standardization and the distortion of traditional recipes”.
“The main challenge lies in overcoming the inability of many restaurants to distinguish themselves from stereotypes. The perception by Italians that Germans are unaware or ignorant of Italian culinary traditions constitutes an additional, but not insurmountable, obstacle.
“Diners are increasingly seeking the typical Italian atmosphere and the aromas of simple recipes, also influenced by their travel experience, which enables them to recognize authenticity. This evolution is already evident thanks to the growing commitment of a good number of Italian restaurateurs who have deepened their original traditions and use local products, but a part of the sector still shows little desire for innovation and not much respect for gastronomic traditions”.
“I've been faithful to a well-defined concept with my restaurant, maintaining an authenticity rooted in my experience and my birthplace. I would have liked to open a more open and experimental restaurant though, without a fixed menu, allowing diners to freely explore traditional gastronomic recipes. Unfortunately, it's the menu that captures diners' attention, not the fact that they're dealing with a restaurateur who promotes authenticity”
"Finding qualified chefs capable of managing the kitchen of a quality Italian restaurant in Germany is a significant challenge. Unfortunately, many candidate chefs have little motivation to learn new traditions. They lack modesty, often have mediocre and improvised training, and make financial demands that are disproportionate to their professional expertise".
“My future plans are limited solely to affirming my cultural identity, particularly through the cuisine of my birthplace (cucina del territorio). My goal is to offer, as well as providing myself with, an environment that conveys the feeling of home, my home”.