IT
Di essere definito chef proprio non ne vuol sapere, per evitare di cadere in determinate categorie e stereotipi. Lui si definisce un “amante della cucina e della manipolazione della materia prima” e per l’appunto sono proprio queste che, qualunque sia la provenienza e il modo in cui sono interpretate, rendono l’essenza della sua cucina.
La scelta della materia prima è il primo passo per poter creare un piatto che possa catturare l’attenzione di chi lo gusta, e in più un occhio attento al rispetto della tradizione ma che guarda all’innovazione contribuiscono a offrire un’esperienza gastronomica ricca di gusto e storia.
Questo è Daniele Zito, messicano ma di adozione Romana, cuoco ma prima ancora amante del settore enogastronomico in generale!
Potete trovare le sue creazioni su Instagram: daniele89zito e nella pagina Facebook: FourEyedChefs
ENG
He’d prefer not to be thought of as a chef, to avoid being categorized under a narrow role or stereotype. Daniele considers himself simply a “lover of cooking and of managing raw ingredients”. In fact, it’s raw ingredients, regardless of where they come from and how they’re interpreted, that serve as the foundation of his cooking.
Choosing the right ingredients is the first step in creating a dish that can capture the attention of those who taste it, though it is also important to keep a watchful eye on culinary traditions, respecting them, but without forsaking innovation, all with the goal of offering a rich culinary experience filled with taste and history.
This is Daniele Zito, originally from Mexico but raised in Rome, a chef but, above all else, someone who loves serving fine foods and wines!
You can find his culiary creations on Instagram: daniele89zito and Facebook: FourEyedChefs
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