hef Davide Degiovanni is originally from Manta, a small village not far from Alba. He started working at a local trattoria when he was 15 and when he came of age; he went to get a degree at the Instituto Professionale Alberghiero in Mondovi. His passions both for cooking and travel gave him an opportunity to experience different backgrounds and cultures. He started as a commis chef which took him to Nice and then on to Tenerife and Mallorca to land a job in London in 1998 at Floriana. And the rest is history.

Luckily for those dining in Amaranto, you can take the boy out of Alba but you can’t take Alba out of the boy. His risotto and meat dishes are a delicious homage to his roots.

AB: What led you to London and how long have you living there?
CDD: Since a young age, I saw London as one of the most creative cities in the world with fine restaurants and most importantly, the art and fusion of different cultures. I was always attracted to London and wanted to find out firsthand what is so special about this city, so I decided to come.  I am very happy with my decision ever since. 

AB: What’s your take on the food scene there?
CDD: I am Italian and we have high respect for traditional recipes. I love simple food and genuine seasonal ingredients. By taking an old recipe and making it my own, I use new techniques and change some of the ingredients to give it a more modern and sexy taste. 

AB:  What is there in London that you did not find in Italy?
CDD: If you are really passionate about what you do, it is a lot easier to make a career in London. There are a lot of opportunities for young people to succeed. 

AB:  What is the difference between English and Italian diners?
CDD: Italians are less keen to try new dishes as they like traditional cooking. Sometimes it is challenging to persuade them to try something new but the English are used to a lot of different cuisines and are more willing to try a new dish. 

AB:  How do you describe your culinary approach?
CDD: I like to go out for dinner to great restaurants; also I have many culinary books that I turn to for some inspiration that’s why I always have a small notebook in my pocket. But mostly, I just ‘play’ with different ingredients in my kitchen, till something great comes out! 

AB:  What inspires you?
CDD: Life inspires me! It is not just a phrase for me. I get my inspiration from travelling, eating out, a walk in the park or visit to the food market. 

Watercress and Home-Smoked Ricotta and Piedmontese Rabbit with Scottish Girolle Mushrooms

AB:  What Italian ingredient could you not live without, and why?
CDD: There two of them: extra virgin olive oil and real tomatoes. 

AB:  How do you design your dishes?
CDD: First, I would draw a sketch of what a dish should look like. I want my dishes to look colourful, stylish and playful. For that reason I use a lot of edible flowers and herbs that give a dish romantic twist. 

AB: What is your signature dish?
CDD: Different risotto dishes like ‘three milk cheese risotto with Prosecco and marinated wild mushrooms’ or ‘three tomatoes risotto’ and Rabbit dish.

AB:  What was your method for creating the menu?
CDD: I just put down ingredients in front of me according what is available during the seasons and start my ‘creative’ process.

AB:  What is your autumn seasonal menu and what can diners expect from it?
CDD: Autumn is truffle season and we will have a special truffle menu. Also, the menus will have a lot of meat dishes. 

AB: Finally, which of your recipes best expresses your connection with England, and why?
CDD: Lamb and beef dishes with Italian seasoning would best describe combination of top quality English meat prepared with Italian seasoning. 

So what to order at Amaranto? Of course all the dishes are exemplary but here’s an insider’s tip

Three Tomatoes Risotto

1. Ask the Sommelier to recommend wines with pair with your meal.
2. Try the daily specials for up to the minute ingredients and seasonal produce
3. Enjoy al fresco dining on the Garden Terrace in the summertime   

Enjoy your meal!