No kidding, he’s an artist: Coccaro pastry chef Martino Neglia, 26 (stations & stages: Bulgari Milan; Sadler Milan; Locanda Solarola Bologna), sure knows how to surprise! He loves simplicity and detests a big show around nothing.For creating a heavenly dessert like our sweet signature dish (Coccaro Summer Menu 2012), it doesn’t take him much more a brief walk through the vegetable garden and a look in the fridge, where he will always find favorite ingredients like cream or milk. “There’s no use knowing how to manipulate if you don’t know the principles“, he wrote in his thesis (“An interpretation of Leonardo da Vinci’s Last Supper“), where he claims a return to pure nature in the kitchen, for what concers the preparation of a dish as well as the ingredients.
Here’s what he came up with for the summer season 2012: A dessert like a fresh vegetable garden, fresh and light as well as creamy, crunshy and sweet, with a couple of pure natural ingredients and a few interesting taste twists. Impressing, isn’t it? And not hard to imitate. “See, it’s as simple as that: All it takes are pure and fresh ingredients and dedication during the preparation. This way you won’t miss your Wow Effect!”