Davide Scabin

In what direction is taste heading? Is it going  towards  a  fusion  of  cuisines from all over the world or towards different types of experimentation, going beyond  molecular  cuisine?  «I  would say towards a sweet taste. Lately there are a lot more sweet products consumed than  savoury  ones.  Cuisine  is  going towards a ‘melting pot’ combination of different cultures, traditions and techniques. In Italy we should create our own culinary identity, but unfortunately, it is challenging to explain it well enough as the panorama is so vast». In  Italy  do  you  pay  more  attention  to culinary innovation or valuing the culinary traditions?«Innovation is definitely a good point of reference as taste is moving in that direction. On a culinary level, the reality is that it no longer matches tradition». How   would   you   define   your   own approach, innovative or traditional?«A contemporary approach, which tends to move the boundaries of innovation, but it is not the be all and end all».What  is the  main  feature  of  your  kitchen?  «Staying  hungry  and  foolish. I refuse to grow up, and even in the kitchen, I always want to play». Which ingredients do you use the most and  what  do  you  tend  to  avoid?«I  do not like aubergine, turmeric and cumin, so I avoid using them in the kitchen».A  common  mistake  that  you  should avoid  preparing  a  savoury  dish.  So what   is   the   one   thing   that   you shouldn’t do that you do anyway?«The worst thing you can do is to try to resolve the problem in a bad way. If a dish is too  salty,  do  not  try  to  solve  it.  Let’s leave  it  that  way.  One  thing  that  you should do when you start a project in the kitchen  is  to  remember  that  there  is  a certain way of executing what you have to make».