Bruno Cingolani began working in front of restaurant’s stoves at a very young age. Native of Marche region, he left the Adriatic Sea for Piemonte and for 15 years has been running his Dulcis Vitis.
Your cooking is not just with tradition recipes.
I feel very creative. As an artist uses oil paints to create a painting, I use nature’s ingredients, every day, to create my specialties. I am privileged to be positioned here in Langhe, amidst an extraordinary variety of colors, scents and flavors. I only have to “read the nature”.
What does that mean?
You should try to break a recipe down into its basic ingredients. If you know their essentials, if you are able to “read them” and you know the possibilities for combining and transforming them… if you are versed on how each one reacts to different methods of cooking …then you can successfully express yourself with creativity.
Marco Negro
