Meet Michelin-starred Chef Matteo Vigotti, the executive chef of Peck and the man behind the official restaurant of the Italian pavilion at Expo Milano 2015.
Vigotti has a reputation for creating sophisticated Italian food, but innovation in the kitchen is also very important to him. This might not be so notable in America or Canada, where famed chefs are usually all about the next new thing. However, in Italy where food as a whole is deeply rooted in tradition, it is something out of the ordinary.
Pick a dish from any region in Italy and you may discover a history that goes back hundreds of years. There is often a strongly perceived “right way” to make each dish, and variation from that method is not often appreciated. In such a traditional food culture, you may not necessarily expect to see much success for a restaurant that wants to try something different. However, both Ristorante Al Peck and Peck Italian Bar have certainly done well under Vigotti’s guidance.
Note: This trip was fully paid for by Emilia Romagna Region Tourist Board. However, any opinions expressed here are my own.