Michele Lazzarini, a professional chef chosen by Neff as Ambassador, tells how his work revolves around issues related to sensitivity, patience and respect for the earth, necessary to structure a cuisine based on the foundations of sustainability and creativity. A philosophy shared with Neff , that chose him for the launch of the new Neff Collection premium range. “There was an immediate understanding of values with Michele – underlines Sarah Evi, Neff Brand Communication Manager for Italy –. His willingness to break the mold for following his own idea of cooking without compromise, creating the unexpected, struck us a lot. Together with him we will talk about the uniqueness of the Neff brand, giving life to new projects that will involve the community of food lovers and our public who always follows us with affection".
You left a three-star restaurant to return to cooking at home, in a farm on the mountains. What prompted this decision in you?
The decision to leave a reality like the one I came from was due to the need to start a new
project and a new path, driven by new stimuli and an identity that I had formed. In Contrada Bricconi I found a deep and broad project, as well as an agricultural reality rooted in mountain culture, in which it took several years before creating and opening the restaurant that has the same ambitions, characteristics and dedication that can be found in a three Michelin stars.
It is important to use quality raw materials in the kitchen. What do you prefer and how do you choose your suppliers?
Ours is a self-production reality on several fronts, but where we are unable to be self-sufficient we rely on small producers who embrace production, harvesting and development philosophies like ours. Small businesses and local farmers, who support us with their quality and production methods consistent with our sensitivity. An example is the breeding of trouts and chars, which for 2 years now we have entrusted to Arialdo, who for passion, after retirement, decided to open his production supplying us with fresh fish weekly.
What is your deep and true inspiration in the kitchen?
In the kitchen, nature is 100% of my inspiration, it dictates the rules and is my and our point of reference. Everything starts from nature, we follow the circularity and succession of seasons, we adapt to what it offers and gives us. Our task is to build, study and create a dish, but the real decision lies in the hands of nature, based on what is available at that exact moment. In recent months the weather conditions that have hit our area and our garden, has led us to deconstruct and restructure the menu very often from a vegetal perspective. For a restaurant like ours, the importance of vegetable matter cannot be underestimated. The abundance of water has led to an increase inside the vesicular cells, causing a decrease - if not total - in flavor, affecting the balance of our dishes and forcing us to replace and work with what brought value to the dish. A challenge full of stimuli and creativity. Similar situation for winter, where nature slows down giving us its fruits much less frequently, in this period we rely on preserves processed in advance in summer, on harvesting of wild products on the mountain, those that resist the cold.
You are Neff Ambassador whose philosophy is to amaze, inspire and unleash creativity in the kitchen. How do you apply it in your work?
My philosophy and Neff 's one certainly have links. Being unconventional is part of my way but also of Neff. It is essential in our work to be creative, as every day we think about creating something new, innovative and which makes us unique and free to give voice to our identity, surprising the guests who decide to come and meet us.
