Last week the second episode of the video-interview series Chef a chi? I get to spend quality time in some of Rome's best restaurant kitchens, to study and learn what happens backstage.
This month's installment features a whole day spent with Angelo Troiani, Executive Chef of renowned Rome dining institution and Michelin star studded Il Convivio Troiani.
We met at his fishmonger's shop, and learned where the catch of the day and wonderful seafood served on the Convivio's menu is sourced, as well as an impromptu snack of fresh Tsarskaya oysters. I had never eaten oysters at 10 am before, let alone in summer. But this variety is cultivated in cold Brittany sea waters, and their pulpy marine flesh is exceptionally well-balanced with a sweet aftertaste, and totally milk-free.
Then we proceeded to meet Angelo's trusted purveyors at the Roma Farmer's Market, and learned about wonderful local varieties of tomatoes, beans, broccoli, and other produce from Azienda Agricola Paolo Giobbi, plus interesting conversations with producers of locally pressed olive oil, amazing artisan salumi and cheeses.
Heavy with bulging canvas shoppers and stacked crates, we headed to the restaurant kitchen where we met the team and witnessed the early stages of the day's work. Bread being made, a meeting during which the day's menu is designed, tasks and chores are assigned. As we observed the phases of many signature dishes, seeing them come to life in the able and caring hands of the chef and his brigade of young assistants, we drooled with delight.
We parted as the last crates were being delivered, and the first reservation calls for the dinner service were ringing the phone off the hook.
Watch the interview ➔