Meet Fabio Ciervo – The Master of Italian Cooking
Heading up our kitchen at Hotel Eden, Michelin-starred executive chef Fabio Ciervo takes Italian fare to a new level. Hear what inspires him when creating his authentic dishes.
What makes your cuisine different?
I constantly research the latest technology being used in the kitchen. I also carefully select the highest quality ingredients and use seasonal produce where possible, as this is both a healthy way to live and guarantees the best flavour.
What’s your food philosophy?
I grew up nurturing two passions, cooking and sport. I was a keen athlete, specialising in gymnastic rings and this made me realise the importance of good nutrition. My food philosophy naturally evolved from this. Wellbeing is one of my guiding principles for cooking, along with innovation, ingredients, taste and art.
What’s most important to you when cooking?
Having gained a Masters degree in nutrition, I aim for a balance between taste and health as they’re equally important to me. I also strive for my dishes to be visually pleasing – each dish is like a canvas where the shapes, colours and textures complement each other to create something eye-catching.
What’s your must-try dish?
Without a doubt it’s my spaghetti with pecorino and Madagascan wild black pepper, flavoured with rose buds. This dish sums up my philosophy as a traditional Roman dish that’s been reinvented. The taste has been enhanced with the use of Madagascan pepper, which has a fresh and flowery aroma. Last but not least, the use of fragrant rose buds turns it into a complete sensory experience.
When did you first think about becoming a chef?
I come from a family with a deep passion for cooking so I probably always knew that it was my destiny. One of my fondest memories is of me as a child ‘helping’ my grandfather cook apples under hot embers whilst sitting around the fireplace. He would season the apples with cinnamon so they tasted delicious and it was a real treat for me.
What’s your 130th anniversary dish?
I discovered an octopus and celery recipe in the hotel’s historic archives that really appealed to me. It was originally served in 1889 when the hotel first opened. I worked to put my own creative twist to the dish by incorporating PGI white celery, which I personally sourced from southern Latium for its delicate flavour. The ingredients are simple but I think the taste is sublime and it feels like a little piece history too.
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