Harry's Piccolo**

How would you describe your culinary philosophy? 

Our cuisine follows the Mediterranean style, but at the same time remains authentic. The philosophy of KMVERO (True Mile) is at the forefront of our approach: the honesty of offering guests the finest ingredients, wherever they come from. It is not the exaltation of the proximity to a certain terroir, but the exaltation of all the excellent products found across our beautiful country and beyond. 

What is your current culinary obsession? 

The ingredients. Our final goal is always to enhance their taste and characteristics. Our greatest pride is when guests feel each element on the plate, and the way they perfectly match together. 

How would you define your cooking style? 

We would define our style as innovative, but we always keep an eye on the past. We think knowledge of our culinary culture and tradition is fundamental in order to innovate and experiment. 

Can you describe any parallels you see between cooking and Music? 

They both can evoke past emotions in a way that is not only mental but also physical. They are able to recall specific, important moments in people’s lives. 

What is your guilty pleasure in life? 

Davide: A good ice cream, I cannot stop myself from eating it

Matteo: Mostly in summer, having breakfast with a Sicilian brioche filled with vanilla ice cream.

What are your sources of inspiration? 

We take inspiration from our everyday life and experiences, such as our travels, new flavours we taste, and people we talk to. They are all little pieces that we then discuss and put together in the kitchen. We try to translate our emotions into the menu we propose at the restaurant. 

How has the way you cook evolved as your career has progressed? 

We both followed different career paths and had different professional developments before starting the adventure as chefs at Harry’s Piccolo.

Nevertheless, we both arrived at the same perception of equilibrium on the plate. For many years, we had the idea that the five basic tastes - sweet, salty, sour, bitter and umami – had to be perfectly balanced in a dish; the same had to be with the different textures – crunchy, liquid, tender, soft, jelly, etc. We then realised that having some taste peaks, and/or getting rid of some rules, delivers a stronger emotion to the palate. 

What three things would you take with you on a desert island?

Matteo: A barbecue, Krug, my family, and friends

Davide: A machete, a fishing net, and flint stone 

How would you describe yourself in three words? 

Matteo: Determined, straightforward, kind.

Davide: Demonstrative, engaging, steadfast.

What qualities do you value most in another person? 

Davide: Goodness

Matteo: Honesty 

Where are you when you feel the happiest? 

Davide: On the top of Col Margherita , with my skis on and the thousand shades of colour of the Dolomites at sunrise

Matteo: At the seaside, better if it's the seafront of my Barcola ; Ibiza is also a very happy place for me. 

What makes you a Krug Lover? 

The seductive complexity and elegance of Krug Grande Cuvée are the result of meticulous selection of the wines to achieve the most generous expression of Champagne every year. This expression embraces the passion for quality without compromise we share with the Maison.  

Can you describe your first sip of Krug? 

Elena: It was with friends, in a very cool location. Love at the first sip… and then endless love.

Davide: I was 18, with my mentor Oscar Tibolla. He taught me about cooking, life, and champagne.

Matteo: On Lake Garda, everything already perfect. Then the first sip of Krug, and we were in heaven

What is your favourite Krug food pairing? 

At the moment, we love the pairing with the lobster salad on our menu. We think it is the best way to start a dinner. 

When was your most recent sip of Krug? 

With the beautiful people of Krug and Krug Ambassades, during the presentation of the latest Édition of Krug Grande Cuvée.