Asola: Matteo Torretta of Milan
I have recently had the opportunity to sit down with one of Milan’s best chef, Matteo Torretta attended the class of 1980 and is based at the Asola restaurant on the ninth floor of The Brain & Berry Building, via Durani 28, Milan. Just in case you are looking for some exciting food and a great dining experience. The restaurant offers a stunning rooftop bar, where you can enjoy some Campari while gazing at the city’s rooftops and the spiers of the Duomo.
The infamous food critic, Valerio Massimo listed Asola restaurant as one of the best brunch venues in Milan or so I have read. I had the opportunity to have some lunch at Asola, prepared by the executive chef himself.
When I met the Executive Chef Matteo Torretta of Asola restaurant for the first time, a thought crossed my mind. “Chefs seem to have a thing for Hipster Chic”. My mind pondered on that thought for a while, but the time has come to do the interview and I was ready. Here I am, in front of this exceptional chef and the words just do not want to come out of my mouth. It is always an honor for me when I meet great chefs, because of my passion for food and dining. One can learn so much from professionals and use it as inspiration to try new recipes and explore the culinary world.
If I have to describe the food of Chef Matteo Torretta in three words I would use: aroma, texture and composition. Each dish has a wine paring that complements. The highest complement can chef receive it to visited by other chefs. This was my experience at Asola.
Here is the candid version of how things went down at lunch in the month of March.
Me: How do you strike a balance between creating a dish that is exciting and yet approachable for the client?
Matteo: Managing at my best raw material with the suppliers and considering the seasonality of the ingredients. We are really happy that we have a nice clientele.
Me: When you’re designing a complete meal, what factors do you take into account?
Matteo: Yes, for me it is the season, climate and my personal mood which influence what I put on the plate.
Me: What inspires you?
Matteo: Definitely the moments of my daily life, people and smells. In short my food reflects my environment. What I taken in I put on the plate.
Me: What is the strangest food you have ever eaten and did you enjoy it?
Matteo: Insect! If I have to be honest I do not understand this trend to cook plate with insects!
Me: What style of music would you use to describe your food?
Matteo: Of course the music would be the New Age.
Me: If you could share a meal with any chef living or dead whom would it be?
Matteo: I would like to do this experience with Joel Robuchon and of course it would be an honour to have the meal with him at Asola Cucina Sartoriale.
We wrapped up the interview and I was delighted at the opportunity to sit down with one of Milano’s top chefs. Chef Matteo Torretta is a strong personality, creative spirit, loyalty to tradition this is Matteo Torretta, executive chef of Asola. He has tailor made Asols’s kitchen, signs courses, to surprise with an excellence that becomes a tailor made dress.
As much as I thought of so many questions I could have asked, I would not want this experience to have been any other way. I got to eat some delicious food, experienced the lunchtime crowd and interview the Executive Chef of one of the best restaurants here in Milan. The pleasure of tasting some of the best seafood and pasta in Milan, accompanied by a cup of Dolcetto, led me to an immediate decision that I
would be back for more.
Let me have your thought on questions you would have asked, or what I should include in my next interview. This is definitely an exciting venture for me and I look forward to many more.