Made in Italy

Apreda says that the Hassler Roma had always been foremost on his list of ideal work locations. Located at the top of the Spanish Steps, the hotel is historic in the true sense of the word. 8220;The magic of cooking from such a height and with such an exceptional view is indescribable, as well as the fulfillment of any chef8217;s greatest dream,8221; he says.

Now, he runs Imagrave;go, the Italian restaurant at the hotel. Apreda does a very good job of selling Italian food to Italians in Italy8212;a task by no means easy. 8220;I started working when I was 13. The hallmark of my cooking is constant research for the best and most prized products, always fresh and seasonal, transformed into my own creative interpretation of Italian food,8221; he says, explaining how he manages to re-invent himself.

8220;We are taking to Vetro what we prepare and offer guests in Rome at Imagrave;go,8221; he says about the food he8217;s going to prepare in Mumbai. Some delightful dishes include Fusilloni pasta with quail ragout carbonara style, a delightful Pear and asparagus parmigiana timbale with mushrooms and artichoke sauce, Roasted fillet of sea bass with shallots and Cannellini beans, eggplant and ginger sauce, Semolina and Taleggio cheese pudding with Belgian endives and red onion sauce and Glazed breast of duck with dried fruit, amongst other things.

Apreda is from the region of Campania, a place synonymous with the truest mozzarella cheese. Besides that, it8217;s a region where Mediterranean food with lots of fish and pasta dishes are very famous. Comfort food for him is Italy8217;s most famous export to the world 8212;good old spaghetti. 8220;Spaghetti with a fresh seafood sauce8212;it reminds me of home. As a Neapolitan, therefore from the homeland of pizza, it would be banal to say pizza,8221; he says.

Italian food is served extensively in Mumbai, second only to Chinese food. The reason for this, Apreda says, is that people are very aware thanks to travelling widely. Besides, Italian food is easy to make and healthy to eat. 8220;Fresh and seasonal ingredients, and an expert hand that knows the tradition is all it takes. If you know how to innovate using new techniques, there8217;s nothing like it,8221; he says.

As for his time in our city, he says, 8220;I want to have the time to research for spices and products that I can incorporate into my Italian dishes. Upon returning to Rome, I will immediately create a menu with the theme of Indian spices, because my cooking also includes influences from other parts of the world8212;since I have travelled far and wide.8221;