Vito Mollica loves excellence and wants only the best products for his guests at the Four Seasons.
A talk with Vito Mollica
I base my kitchen philosophy on knowing the grower behind the produce, personally scouring the markets and Tuscan countryside for independent producers who share my passion for quality. The value of any dish comes first and foremost from the quality of its ingredients, which comes through in the taste. Then the more simply you prepare them, the more you will allow the flavour to emerge. In the Michelin-starred Il Palagio restaurant, I serve contemporary cuisine, revisiting traditional recipes with a twist.
What are your sources of inspiration?
My sources of inspiration come from my homeland – the Basilicata region – from the ingredients, raw materials and recipes my grandmother and mother would use every day when I was a child. I also think about the dishes that my great-grandmother prepared and about all the traditional and regional Italian cuisine passed on from previous generations.
Who is your hero and why?
My hero is Isador Sharp, founder of the Four Seasons Hotels and Resorts, for his brilliant approach toward guests: “the simple idea that if you treat people well, the way you would like to be treated, they will do the same.”
If you could prepare a dinner for any four guests who would they be?
Since family is what is most important to me, I’d prepare a dinner with my sons and their future wives or companions.
What is your favourite Krug food pairing?
Krug Grande Cuvée with a plate of Jamon Iberico patanegra or an excellent aged Culatello ham.