I’ve always been a champion of Parmigiano Reggiano. I grew up in a family of farmers — my father and grandfather were among the first to raise dairy cows back in the ’50s and ’60s. So the scent of milk and the farm has always been part of my life. Parmigiano has been my secret weapon, something I’ve carried with me to every dinner I’ve cooked around the world. You can travel without many ingredients, but never without Parmigiano. It’s one of our greatest treasures — our diamond — and we’ve turned it into an ingredient that speaks of excellence.

We need to protect it, preserve it, and share it in the best possible way. I’ve embraced this product and taken it everywhere. People try, but you can’t copy it — nature and the land where it’s made and aged make it unique. You can try to replicate it, but if you don’t have that soil, that origin, it will never be the same.

It’s changed a lot — and if we’d stood still, we’d have lost our vision. The role of the chef and the concept of dining have evolved: today, it’s about serving the guest, meeting their needs. The restaurant experience must be a moment of pleasure, tailored to each person. We have to understand those needs without compromising our craft. We work in a world of quality and excellence — and to achieve excellence, you need love for what you use and for the people around you. That’s respect for those who choose to spend time at your table. Gone are the days of a lighthearted approach like in the ’70s and ’80s when everything seemed easy. Today, dining is more serious, more refined. To stay relevant, you have to be contemporary.

Living in the past doesn’t work. You have to be contemporary — respect tradition but present it in a modern way. Palates have evolved, and knowledge is everywhere. Of course, practice matters, but today a successful restaurateur studies constantly. In the past, we relied on grace — people were just starting to notice the difference between wild and farmed fish, between aged Parmigiano and pre-grated cheese. Today, diners are informed, and you need to study to keep up.

Absolutely. If not Parma, then who? Here we have icons like Prosciutto di Parma, Parmigiano Reggiano, dishes like anolini — a heritage we must protect. Quality has a history, and with that comes a certain value.

I’ve always gone against the grain. The glasses were born from a mistake, and now they define me — just like my habit of rarely wearing long trousers. I’ve even been turned away from exclusive clubs for wearing shorts with a tuxedo. My quirks have cost me, but I want to be free — in life and in the kitchen. Freedom fuels creativity.

It’s something we need to learn and teach. It’s about respecting the Earth and those who have nothing to eat. Waste less, and we stress the planet less. Be responsible: keep what you need in the fridge, not what you think you might need. Creativity starts when you open the fridge and use what’s left. That’s real anti-waste — and it feels good morally, knowing you haven’t thrown anything away. We also need to think globally: our waste multiplied by millions has an impact. I remind my team of this every day.

It’s trendy now, but I’ve been talking about respect for years — respect for the land that gives us products, for ingredients, for guests, for collaborators, for ourselves, and for life.