WEBVTT - Remo Ruffini 0:00:00.160 --> 0:00:03.720 You are listening to Ruthie's Table four in partnership with Montclair. 0:00:04.960 --> 0:00:07.360 If you find yourself on a freezing mountain and you 0:00:07.440 --> 0:00:10.160 need a ski jacket, if you're going to a party 0:00:10.160 --> 0:00:13.280 and want something beautiful to wear, or if you're in 0:00:13.400 --> 0:00:17.520 Paris or Milan and craving perfectly cooked fish, the man 0:00:17.680 --> 0:00:21.560 to meet is our guest to day. Remo Ruffini, CEO 0:00:21.840 --> 0:00:26.480 and Chairman of Montclair, co owner of Langusturia restaurants and 0:00:26.560 --> 0:00:31.600 cities all over the world. Ramo is dynamic, elegant and 0:00:31.640 --> 0:00:35.720 a visionary person. Taking over Montclair, he transformed it into 0:00:35.760 --> 0:00:39.600 one of the world's most distinctive fashioned companies, launching the 0:00:39.640 --> 0:00:44.000 Montclair Genius Project, a platform for creativity across the arts 0:00:44.000 --> 0:00:47.400 and sports. He puts sustainability at the heart of the 0:00:47.440 --> 0:00:51.680 company with his Born to Protect initiative. Rama's leadership is 0:00:51.720 --> 0:00:56.040 a manifestation of Montclair's ethos, dreaming big and bringing those 0:00:56.120 --> 0:00:59.640 dreams to life. To day, I'm in Milan for Design Week. 0:01:00.120 --> 0:01:03.520 Montclair has taken over the Central Train Station to launch 0:01:03.560 --> 0:01:08.959 its latest campaign, Invitation to Dream, curated by Jefferson Hack. 0:01:09.480 --> 0:01:14.440 I'm here with Rama Ruffini to celebrate fashion innovation inspiration 0:01:15.200 --> 0:01:23.000 and most of all, daring to dream. So we are 0:01:23.040 --> 0:01:26.160 here to dream before we start into the food, tell 0:01:26.200 --> 0:01:28.600 me what you were doing with daring to dream? 0:01:28.920 --> 0:01:31.200 The station was a project that I have in mind 0:01:31.280 --> 0:01:34.680 since ever, you know, because I love dream. I dream 0:01:34.720 --> 0:01:37.840 every day, do you Yes, I try to be consistent. 0:01:37.920 --> 0:01:40.679 That's what I said at the quote. I said that 0:01:40.800 --> 0:01:42.640 every day I went to school and I thought, what 0:01:42.680 --> 0:01:46.440 am I going to day dream today? That was That's 0:01:46.440 --> 0:01:48.640 what I said. Tell me about your dreams. 0:01:48.760 --> 0:01:52.480 No, in my in my life and my job, uniqueness 0:01:52.640 --> 0:01:58.320 is very important, and to give food for thought to 0:01:58.360 --> 0:02:01.160 the uniqueness. I think dream is very very important, you know. 0:02:01.200 --> 0:02:04.240 I think I try to dream every day, every day, 0:02:04.280 --> 0:02:08.399 every night, you know, and always I always say after 0:02:08.440 --> 0:02:11.040 the dream and say, yes, this is a dream. But 0:02:11.320 --> 0:02:15.120 I honestly must be very consistent on that otherwise remain 0:02:15.280 --> 0:02:17.520 too high, you know, remain remain in a dream. 0:02:18.320 --> 0:02:21.280 Dream I think is helping. 0:02:21.000 --> 0:02:25.839 Me a lot to give, to give me the possibility 0:02:25.880 --> 0:02:28.560 to make the next step, especially in my job. 0:02:28.680 --> 0:02:30.600 When you say you dream of food, do you think 0:02:30.600 --> 0:02:32.639 of what you're going to eat that day, what you're 0:02:32.680 --> 0:02:33.880 going to cook that day? 0:02:34.400 --> 0:02:36.320 Unfortunately, I dream of food too, much. 0:02:38.840 --> 0:02:41.720 I love every every food, I love every kitchen, I 0:02:41.760 --> 0:02:42.920 love every you know. 0:02:43.280 --> 0:02:44.119 All around the world. 0:02:44.120 --> 0:02:46.920 I travel a lot, and very cool is to understand 0:02:46.960 --> 0:02:50.919 the culture in every in every country. But I don't 0:02:50.960 --> 0:02:53.480 want to be spoiled. But when I back home, when 0:02:53.520 --> 0:02:56.680 I'm back in Italy, I always find the best raw material, 0:02:56.919 --> 0:02:59.480 you know. And I want to talk about this receipt 0:02:59.480 --> 0:03:04.200 about later. And I think you know, when I talk 0:03:04.240 --> 0:03:07.400 about romata, especially in South Italy, you know, you can 0:03:07.480 --> 0:03:11.640 mix something very easy, cooks something very easy with really 0:03:11.720 --> 0:03:14.840 few ingredients. But thanks to the row materia, we can 0:03:14.919 --> 0:03:18.239 find the is you know, the Spaghetto Pomodoro. 0:03:18.400 --> 0:03:20.600 It is amazing, you know. 0:03:21.000 --> 0:03:24.320 But Eving said that I love I love the kitchen 0:03:24.440 --> 0:03:28.800 from the food from South America. I love Japan, I 0:03:28.840 --> 0:03:32.560 love China, I love everywhere. But back to Italy, I 0:03:32.560 --> 0:03:34.880 feel much more comfort. 0:03:35.040 --> 0:03:35.520 Let's see. 0:03:35.640 --> 0:03:39.000 Well, what I say about Italian food is that if 0:03:39.000 --> 0:03:42.000 you cook with very few ingredients, those ingredients have to 0:03:42.040 --> 0:03:45.520 be so good. You're making ingredients and we love it 0:03:45.560 --> 0:03:48.640 like you. I love complexity. I love French food. When 0:03:48.680 --> 0:03:51.080 you get a fish with hollandaise sauce, so you get 0:03:51.400 --> 0:03:54.360 a beef that's been cooked in wine for hours and hours. 0:03:54.680 --> 0:03:58.200 But that the changes in the cooking. Whereas if you 0:03:58.320 --> 0:04:03.240 grill a piece of fish and las collo or where 0:04:03.240 --> 0:04:06.000 we love, or you make a pasta with just tomatoes, 0:04:06.040 --> 0:04:08.320 and tomatoes have to be ripe. The basil has to 0:04:08.360 --> 0:04:10.880 be from the summer when the sun hits it, and 0:04:11.440 --> 0:04:13.000 the fish has to be from the sea. 0:04:12.920 --> 0:04:14.600 Doesn't it And then it's very important. 0:04:14.640 --> 0:04:18.000 I learned a lot in South Italy because for example, 0:04:18.000 --> 0:04:22.080 I love spaghetto with yellow tomato, the small yellow tomato. 0:04:22.560 --> 0:04:24.800 But you can have only this yellow tomatoes soil in 0:04:24.880 --> 0:04:27.960 certain periods of the year because they must be very dry. 0:04:28.760 --> 0:04:31.640 Very dry means the wait to take it when it's 0:04:31.760 --> 0:04:34.360 really dry, ready for make the best paghetta pomodoro. 0:04:34.400 --> 0:04:35.719 That is not obvious. You know. 0:04:35.800 --> 0:04:38.400 Normally you go to buy in the in the store 0:04:38.480 --> 0:04:42.440 and the shopping. But this is make the big difference. 0:04:42.440 --> 0:04:47.160 That's why I think the raw material is everything. Having 0:04:47.200 --> 0:04:49.599 say that I love many other food you know, also 0:04:50.040 --> 0:04:52.680 slow cooking that we're talking before, I love a lot 0:04:52.839 --> 0:04:56.080 slow cooking. In terms of cook especially the meat. I 0:04:56.080 --> 0:04:58.320 don't and I'm not a fan of meat, but you know, 0:04:58.440 --> 0:05:02.760 I meat mostly it's low food, cook meat, you know, 0:05:02.839 --> 0:05:06.160 because there you can have a go in Morocco, you. 0:05:06.120 --> 0:05:06.880 Know, and then. 0:05:09.320 --> 0:05:14.600 And we have a lamb shoulder, you know, cooker eighteen hours. 0:05:14.839 --> 0:05:17.440 That's interesting to me that you grew up in this 0:05:17.560 --> 0:05:23.000 region like Como, and yet the food you talk about 0:05:23.080 --> 0:05:24.679 quite often is from the south. 0:05:25.160 --> 0:05:28.680 I think there is very interesting food also in Lombardia. 0:05:28.800 --> 0:05:33.160 In the area of Milano Como, it's very wintry food. 0:05:34.080 --> 0:05:38.680 It's very heavy. Let's say we have a catsuola. It's 0:05:38.720 --> 0:05:42.239 a mix of vegetable, is a mix of part of meat, 0:05:42.560 --> 0:05:48.000 all cooked together. Very very you know, wintry, very wintry. 0:05:48.680 --> 0:05:52.520 Milano is very popular for the Trippa trip as well, 0:05:53.400 --> 0:05:56.400 is very heavy, heavy, but we have we have many 0:05:56.600 --> 0:06:00.720 or sobuco or sob with yellow rices. 0:06:01.120 --> 0:06:04.400 More Bologna is more bologn. 0:06:04.160 --> 0:06:09.960 My love, you love, but I started, Yeah, fantastic. 0:06:10.279 --> 0:06:12.800 You know, there is a lot of food here, very 0:06:12.880 --> 0:06:17.400 very interesting in my area. But really for winter, I 0:06:17.400 --> 0:06:19.679 think it's very because we are very close to the mountain. 0:06:19.760 --> 0:06:23.400 You know, the influence is really from more for the mountain. 0:06:24.000 --> 0:06:27.039 But do you think the originalism of Italy is very strong? 0:06:27.800 --> 0:06:28.320 I think so. 0:06:28.560 --> 0:06:31.120 You can eat Italian all around the world. Now, you know, 0:06:31.200 --> 0:06:35.040 you find an amazing restaurant, you know, amazing food in 0:06:35.240 --> 0:06:38.240 terms of cook I was really last week in the 0:06:38.279 --> 0:06:41.600 middle of nowhere, let's say it was close to Santa Barbara. 0:06:42.120 --> 0:06:48.719 In this Italian restaurant. It was Massimo the chef, for sure. 0:06:50.520 --> 0:06:53.200 I don't remember the name of the restaurant. It was 0:06:53.240 --> 0:06:59.480 inside the in this place Montecito, that is an hotel. 0:06:59.560 --> 0:07:01.520 It's a big hotel there, yes. 0:07:02.720 --> 0:07:06.520 Owns by these guys from Los Angeles. Rick Caruso invite 0:07:06.560 --> 0:07:10.880 me at this Italian restaurant. Actually, who was you know? 0:07:11.880 --> 0:07:12.200 Huge? 0:07:12.200 --> 0:07:14.679 I say, you know, I say no, I say, Massimo 0:07:14.720 --> 0:07:18.640 came here. I have to understand this really Italian cuisine. 0:07:19.080 --> 0:07:22.240 I like to have a touch of carbonara, in a 0:07:22.440 --> 0:07:26.240 touch of paper like this, I can understand really if 0:07:26.280 --> 0:07:32.600 you make not like to be Massim was poor, but 0:07:32.760 --> 0:07:36.080 the paper and carbonaro was very good. 0:07:36.200 --> 0:07:39.480 In London they used to say that in and I 0:07:39.480 --> 0:07:41.960 think probably in America as well, that a lot of 0:07:42.000 --> 0:07:45.600 restaurants were opened not by chefs but by managers of 0:07:45.680 --> 0:07:49.120 waiters who'd come over and so they cooked the kind 0:07:49.160 --> 0:07:51.440 of food that we all had a vision of. You know, 0:07:51.600 --> 0:07:55.440 quite heavy and certainly where I grew up in New York, 0:07:55.960 --> 0:08:00.200 the the idea of Italian American food was very. 0:08:00.080 --> 0:08:04.080 Too many, too many problems inside, many things, too many things. 0:08:04.160 --> 0:08:09.520 Yeahonar is very easy, eggs, cheese or catcha pepper is 0:08:09.520 --> 0:08:14.400 pepcorino and pepper. You know, you make it not much 0:08:14.760 --> 0:08:16.880 in the last twenty years, but I used to cook 0:08:16.920 --> 0:08:22.240 a lot. Now sometimes I love to cook vegetables, but 0:08:22.400 --> 0:08:24.960 try to really copy the receipt from the South Italy, 0:08:25.080 --> 0:08:28.880 you know, especially when you have egg plant with tomato 0:08:29.000 --> 0:08:33.520 and salt, or fabe with onions. You know, this kind 0:08:33.559 --> 0:08:36.959 of this kind of specially receipt from South Italy. 0:08:37.400 --> 0:08:38.120 I like to cook. 0:08:38.200 --> 0:08:40.920 And the lemons are so amazing, you. 0:08:40.920 --> 0:08:43.120 Know another interesting things. 0:08:43.200 --> 0:08:46.000 Yes, yeah, but you can get Southern Italian food here. 0:08:46.120 --> 0:08:48.160 Do you wait till you go to You can have 0:08:48.520 --> 0:08:49.160 rare you know. 0:08:49.200 --> 0:08:52.640 There is a few plays that have daily delivery, but 0:08:52.840 --> 0:08:56.640 mostly you have to go for me. Much better in 0:08:56.720 --> 0:08:58.960 Naples than in Sicily and Ccils. They used to have 0:08:59.320 --> 0:09:03.800 good food, I think now is in Naples, Apples and area. 0:09:03.880 --> 0:09:08.040 You know, it's much better again in Siciies they too much, 0:09:08.240 --> 0:09:11.280 you know, they put too many ingredients in every receipt, 0:09:11.400 --> 0:09:13.160 I think, and Naples is the best. 0:09:13.320 --> 0:09:16.040 I like capponata. Do you like capponata? But I like 0:09:16.120 --> 0:09:18.199 it very with very little in it the other but 0:09:18.360 --> 0:09:21.200 sometimes people put too much in the capponata. You just 0:09:21.240 --> 0:09:25.800 want the egg plant and the raisins and few pinets. 0:09:26.200 --> 0:09:29.840 I think caponata is good when it's the real Sicilian 0:09:29.920 --> 0:09:33.320 number one, that is without pepper. Then I make to 0:09:33.360 --> 0:09:36.360 make confusion, you know, I mean it's more simple, it is, 0:09:36.440 --> 0:09:39.600 I think as well. The caponata is good, I. 0:09:39.559 --> 0:09:42.720 Think, and tomato, so maybe what we should do is 0:09:43.320 --> 0:09:46.880 read the recipe. As we're talking about tomatoes, tomatoes pomadori 0:09:47.040 --> 0:09:51.400 from the south, shall we read the recipe that you chose. 0:09:51.120 --> 0:09:54.480 To Yes, I think is this is a very simple 0:09:54.559 --> 0:09:57.360 recipe that I like very much. 0:09:57.200 --> 0:10:02.040 Because it's based on two ingredients. You know. But normally 0:10:02.040 --> 0:10:02.959 when the. 0:10:03.080 --> 0:10:06.000 Recip is so simple, it's very difficult to make it 0:10:06.040 --> 0:10:08.640 is I always say, is like architecture, you know, you 0:10:08.720 --> 0:10:12.240 feel the minimalism is easy to design. No, minimalim is 0:10:12.360 --> 0:10:15.000 very difficult to design, you know, because it's only questions, 0:10:15.160 --> 0:10:19.080 few details, and everybody can say the few details. So 0:10:19.120 --> 0:10:23.520 I try to easy read my receipt because I think 0:10:23.559 --> 0:10:27.520 it is interesting to understand. To make this very simple 0:10:27.679 --> 0:10:32.480 low roasted tomato with basil, we have for six people. 0:10:32.480 --> 0:10:37.280 Normally we have twelve tomatoes cut in two sea salt 0:10:37.320 --> 0:10:42.720 and black pepper, extra vageen oil for sure, we suggest 0:10:42.840 --> 0:10:51.000 see six tablespoons, two gloves garlics. Finally, slice and twenty 0:10:51.040 --> 0:10:56.200 four basis leaps. Cooking this on very low it makes 0:10:56.640 --> 0:11:01.520 the tomatoes sweetener and it adds more flower perhaps the 0:11:01.640 --> 0:11:07.000 owen to be one hundred and ten degrees. Put the 0:11:07.080 --> 0:11:13.000 tomato and banking try side by side. Season them with salt, pepper, 0:11:13.120 --> 0:11:17.200 and add some olive oil. Top each tomato with a 0:11:17.200 --> 0:11:21.920 piece of garlic in a basy left roasted for two 0:11:21.960 --> 0:11:27.959 hours thirty minuts. That is quite a lot, but I think, yeah, I. 0:11:27.920 --> 0:11:28.640 Think they need. 0:11:28.840 --> 0:11:32.079 I think they need every thirty minutes, gently pressed the 0:11:32.160 --> 0:11:36.360 tomato with a spoon, carefully remove from the oven, and 0:11:36.520 --> 0:11:40.440 finish the dish with some olive oil on top and 0:11:40.600 --> 0:11:42.959 serve at room temperature. 0:11:43.600 --> 0:11:43.760 Good. 0:11:43.920 --> 0:11:45.640 Yeah, you know, I. 0:11:45.600 --> 0:11:50.440 Think it's a few things, but not difficult to make it, 0:11:50.760 --> 0:11:53.320 you know, but you have to be very careful. The 0:11:53.400 --> 0:11:56.200 most important thing here is the raw material. 0:11:56.640 --> 0:11:58.640 So you would make this in the summer. It would 0:11:58.640 --> 0:12:02.040 only make this. So we sometimes have people coming in 0:12:02.120 --> 0:12:04.600 from New York or somewhere to the River Cafe in 0:12:04.679 --> 0:12:07.439 January and they say, like a tomato salad, and we say, 0:12:07.520 --> 0:12:10.000 we don't have tomatoes, and they go, come on, you know, 0:12:10.080 --> 0:12:12.880 you're an Italian restaurant, we're the tomatoes, and we could 0:12:13.000 --> 0:12:16.240 because you can get good tomatoes. Actually they have winter 0:12:16.320 --> 0:12:19.640 tomatoes from Sicily. Have you had those, the very hard 0:12:19.679 --> 0:12:22.000 ones that you get in the winter. But otherwise it's 0:12:22.000 --> 0:12:24.680 good to wait till the And also with a basil, 0:12:24.760 --> 0:12:26.960 I think, don't you that in the summer, when you 0:12:27.040 --> 0:12:29.400 have the heat of the basil of the sun. 0:12:29.320 --> 0:12:34.240 This is very live tomato. 0:12:34.400 --> 0:12:38.760 And I'll tell Lorenzo. But also I think what I'm 0:12:38.800 --> 0:12:40.800 reading this recipe and I haven't read it for a while, 0:12:41.200 --> 0:12:43.160 is I think when I tell the chefs it's important 0:12:43.200 --> 0:12:46.600 to press the water out of the tomato, because tomatoes, 0:12:46.640 --> 0:12:50.240 I keep saying, tomato, tomato, it has a lot of 0:12:50.280 --> 0:12:52.640 water in it, doesn't it. And you need to kind 0:12:52.640 --> 0:12:55.600 of sort of just very gently flatten it so the 0:12:55.679 --> 0:12:56.600 juice comes out and. 0:12:56.559 --> 0:12:59.920 Then you're left with with the This is very ready 0:13:00.160 --> 0:13:03.760 because I try an alternative in French they call tomat 0:13:03.840 --> 0:13:06.800 provinceal that is more or less the same. 0:13:07.320 --> 0:13:07.640 My gain. 0:13:07.720 --> 0:13:10.360 They put a lot of fers, a lot of things 0:13:11.120 --> 0:13:11.840 that is not. 0:13:11.920 --> 0:13:14.560 As good as this. If you have a very good material, 0:13:14.640 --> 0:13:19.240 do you cook yes? Sometimes sometimes yes, and you sell 0:13:19.320 --> 0:13:21.440 on the south. I use the boat only weekend. 0:13:21.520 --> 0:13:24.200 When I start from let's me say Portofino, I go 0:13:24.320 --> 0:13:29.360 down to Corsica Sardinia. I love Punza. That is incredible approach, 0:13:29.520 --> 0:13:34.400 that incredible place they love the call the Costira Malfitana. 0:13:34.480 --> 0:13:38.320 Sty out there because not too much, because I increase weights, 0:13:38.440 --> 0:13:40.080 I mean I eat too much. 0:13:41.520 --> 0:13:43.640 When you travel? Do you think about what you're going 0:13:43.679 --> 0:13:46.120 to eat? Do you think very often about when you 0:13:46.120 --> 0:13:48.200 go to If you go to a country that you 0:13:48.240 --> 0:13:50.200 don't know or a city you don't know, do you 0:13:50.280 --> 0:13:51.400 research before you go? 0:13:52.000 --> 0:13:54.600 I research. I really love to discover. You know. 0:13:55.120 --> 0:13:57.400 When i'm the boat, I go every day morning to 0:13:57.400 --> 0:14:01.400 make shopping. Just understand the producce, just understand the culture 0:14:02.040 --> 0:14:05.280 and normally maybe it tells you a lot, Yes, very important. 0:14:06.120 --> 0:14:09.000 Sometimes we're going special wrestaurant. Then I just understand the 0:14:09.080 --> 0:14:09.920 local cuisine. 0:14:09.960 --> 0:14:10.120 You know. 0:14:10.200 --> 0:14:12.680 For example, last year I went in Turkey. 0:14:13.480 --> 0:14:14.000 That's good. 0:14:14.200 --> 0:14:20.120 Yes, the food was actually very good. You're going very simpletory. 0:14:21.040 --> 0:14:23.920 They have this kind of meds. What did you do 0:14:24.000 --> 0:14:28.600 you remember of many many things. Aubergine is very good. 0:14:29.040 --> 0:14:33.000 Aubergine smoke of mergine is very very good. A lot 0:14:33.080 --> 0:14:36.840 of vegetables started they called meds. I think they are 0:14:36.960 --> 0:14:41.160 quite not all but a few there are quite quite interesting, 0:14:41.560 --> 0:14:42.240 like much. 0:14:42.120 --> 0:14:44.200 More, this kind of meds approach. 0:14:51.120 --> 0:14:55.560 The River Cafe is excited. We're opening the River Cafe. Cafe. 0:14:56.640 --> 0:14:59.920 Come from a morning briocean cappuccina, a plate of sea 0:15:00.120 --> 0:15:03.240 an all antipasty on the terrace, or on ice cream, 0:15:03.760 --> 0:15:07.520 or a paratibo in the sun. We can't wait to open, 0:15:07.640 --> 0:15:18.720 and we cannot wait to welcome you. Growing up, Can 0:15:18.800 --> 0:15:20.920 we talk about what it was like to grow up 0:15:20.920 --> 0:15:23.440 in your household? Because you grew up here with your 0:15:23.480 --> 0:15:25.520 mother and your brothers and sisters. 0:15:25.600 --> 0:15:28.640 Do you have a big have one brother? Were born? 0:15:29.040 --> 0:15:33.600 Everybody in Como on the lake, and I was there 0:15:33.720 --> 0:15:36.520 since a few years ago, still back and forth and 0:15:36.600 --> 0:15:37.800 mostly now I'm Milano. 0:15:38.320 --> 0:15:39.720 I grew in Como. 0:15:39.800 --> 0:15:42.520 My father and my mother was They have a clothing 0:15:42.640 --> 0:15:46.200 company at that time, very similar to my job, different style, 0:15:46.440 --> 0:15:47.480 very similar to my job. 0:15:48.280 --> 0:15:50.840 Then I love Cooma. I don't want to move from Como, 0:15:51.480 --> 0:15:52.360 no reason to move. 0:15:52.480 --> 0:15:54.440 What was the food like in your house? Did your 0:15:54.520 --> 0:15:56.840 mother and father cook or did you have not much? 0:15:57.240 --> 0:15:59.560 Not much because they work a lot, you know, they 0:15:59.640 --> 0:16:00.240 traveling lot. 0:16:00.600 --> 0:16:03.520 Did you love food from an early age? Was it important? 0:16:04.440 --> 0:16:04.920 Not much? 0:16:05.000 --> 0:16:07.120 You know, because there is no We didn't have the 0:16:07.240 --> 0:16:11.520 culture that time to you know, quality, to have the 0:16:11.600 --> 0:16:14.960 best product was more when I was fifteen fourteen sixteen, 0:16:14.960 --> 0:16:16.920 it was more what we call junk food, you know, 0:16:17.040 --> 0:16:20.120 to go. We opened McDonald's in Milana. Everybody wants to 0:16:20.120 --> 0:16:22.320 go to McDonald's in Milano. You know, this was the 0:16:22.800 --> 0:16:26.240 approach of that time. But you know in Como the 0:16:26.280 --> 0:16:28.400 food is not very interesting. 0:16:28.240 --> 0:16:30.240 Do they But it's very well. 0:16:30.560 --> 0:16:32.320 It's not Pimonte, No. 0:16:32.480 --> 0:16:33.000 It's Lombard. 0:16:34.240 --> 0:16:37.120 The region of Milano's forty five minutes from Milano. The 0:16:37.240 --> 0:16:38.040 food is okay. 0:16:38.520 --> 0:16:43.320 I would say the love the lake lakes fish that 0:16:43.600 --> 0:16:45.560 I'm not a fine at all. 0:16:46.480 --> 0:16:50.840 And there is persico I don't know in English, fried 0:16:51.040 --> 0:16:54.840 with rice, you know that is specially don'nama. We have 0:16:55.200 --> 0:16:59.160 like three four fish that today I don't eat at all. 0:16:59.400 --> 0:17:02.880 When I was, it's especially on Friday. We used to 0:17:02.960 --> 0:17:06.639 use this kind of missle teeny, this kind of fish. 0:17:07.040 --> 0:17:10.520 What did your parents entertain? Would they have dinners and parties? 0:17:10.680 --> 0:17:13.080 Did you we're growing up because. 0:17:12.760 --> 0:17:15.320 There was more very fashion at that moment, you know, 0:17:15.400 --> 0:17:17.800 because fashion was super important in Italy. It was the 0:17:17.880 --> 0:17:21.560 beginning of fashion. Because we're talking about the seventies, you know. 0:17:22.680 --> 0:17:25.960 Then my father moved to United States late. 0:17:25.960 --> 0:17:28.120 Sixties, sixty eight or sixties. 0:17:28.960 --> 0:17:33.000 Because you have a company in Italy and it was 0:17:33.680 --> 0:17:37.720 much more successful in the United States. Actually, ninety percent 0:17:37.760 --> 0:17:39.640 of the business was in the United States. The ten 0:17:39.680 --> 0:17:43.760 percent was in Europe. He decided to move to New York. 0:17:43.760 --> 0:17:44.399 With the family. 0:17:44.880 --> 0:17:46.760 No, we stay, We stay with my mom. 0:17:46.880 --> 0:17:48.000 And now I see he moved. 0:17:48.359 --> 0:17:49.719 He moves, he moves alone. 0:17:50.080 --> 0:17:54.600 Basically, I was living in Greenwich, Connecticut, very close to 0:17:54.720 --> 0:17:55.120 New York. 0:17:55.200 --> 0:17:58.200 Back and forth. The office was in New York and 0:17:58.800 --> 0:18:00.560 this was in a come back. 0:18:01.200 --> 0:18:02.840 Was it when you would visit him? Would you go 0:18:03.040 --> 0:18:04.480 to eat American food? Did you? 0:18:05.160 --> 0:18:07.720 In his house? Was Italian food? Yeah? 0:18:08.720 --> 0:18:13.440 All the Italian food, yes, and a lot of vegetable 0:18:13.480 --> 0:18:17.960 I remember very Italian and very Italian approach. And then 0:18:18.880 --> 0:18:21.879 when when we go out, was a different restaurant, and 0:18:22.480 --> 0:18:25.560 mostly we stay because I was visiting him in Greenwich. 0:18:25.760 --> 0:18:28.320 I mostly staying Greenwich because he won't back and forth 0:18:28.359 --> 0:18:32.000 to work and the Greens. It was a couple of 0:18:32.320 --> 0:18:38.720 very small restaurants, very nice, very interesting, very very very coast. 0:18:38.760 --> 0:18:43.600 Very you know, you know, yeah exactly. I love the 0:18:44.080 --> 0:18:45.080 lot of the food. 0:18:45.119 --> 0:18:45.720 Did you like it? 0:18:46.320 --> 0:18:50.160 Yes, okay, very American. You know, in general, I love 0:18:50.200 --> 0:18:53.520 the atmosphere more than the food. In all the West Coast, 0:18:53.600 --> 0:18:57.840 you can find someplace very nice. I love all the 0:18:57.920 --> 0:19:01.840 New England area, you know, starting from Upper New York State, 0:19:02.200 --> 0:19:03.600 go into Rhode Island. 0:19:04.000 --> 0:19:07.880 You know that lobster did your lobsters main. 0:19:08.000 --> 0:19:09.959 Is in very strong for lobsters. 0:19:10.640 --> 0:19:14.440 I love all the area of Iena Sports, Martha's Vinian, 0:19:14.680 --> 0:19:18.359 you know, Nintaketa Island. All this era I think is 0:19:18.440 --> 0:19:22.240 super super interesting. Then when I I back from United States, 0:19:22.680 --> 0:19:25.760 my first company I found when I was twenty years old, 0:19:26.160 --> 0:19:28.399 the name was New England. Because I was so in 0:19:28.520 --> 0:19:32.000 love with this area that I called my clothing company. 0:19:32.280 --> 0:19:33.159 You know New England. 0:19:33.240 --> 0:19:34.520 Does it still exist? No? 0:19:34.920 --> 0:19:37.520 No, it's not exist because I sold the company in 0:19:37.560 --> 0:19:40.879 two thousand. The people they bought was not They're not 0:19:41.200 --> 0:19:42.000 very successful. 0:19:43.080 --> 0:19:47.320 It's very young to form a company, yes, very young. 0:19:47.440 --> 0:19:50.440 Did you have backing from you from your family? No? 0:19:50.800 --> 0:19:51.760 No, honestly no. 0:19:51.920 --> 0:19:56.400 I tried to make everything alone because my mother said, 0:19:56.440 --> 0:19:58.640 you have to come work in my company. My father said, 0:19:59.040 --> 0:20:00.600 you have to come work in my companies. 0:20:00.640 --> 0:20:02.000 And I want to. I want to make and I 0:20:02.119 --> 0:20:04.200 want to make my own I want to make a startup, 0:20:05.000 --> 0:20:05.159 you know. 0:20:05.240 --> 0:20:07.719 I want to make a step by step, very very 0:20:07.800 --> 0:20:10.040 little step, especially at the beginning because I was a 0:20:10.119 --> 0:20:13.840 lonely company and the only employee was me. I didn't 0:20:13.880 --> 0:20:16.640 have the money to towire other people. And then step 0:20:16.680 --> 0:20:19.119 by step I build a company. 0:20:19.520 --> 0:20:21.399 When you say that you dream of food or you 0:20:21.480 --> 0:20:25.240 go you're looking for food and other cultures. Was this 0:20:25.359 --> 0:20:27.960 something that came later or do you think you always. 0:20:27.880 --> 0:20:30.880 After a few years, as food become very very important, 0:20:31.040 --> 0:20:34.840 you know, now is I'm all research all around the world. 0:20:35.200 --> 0:20:39.040 I'm very curious about food, you know. I would research 0:20:39.840 --> 0:20:42.840 something new, a new place to have a good experience. 0:20:43.320 --> 0:20:46.240 I think it's a mix between food and experience, you know, 0:20:46.359 --> 0:20:51.040 I think a good food in a sad place. I'm 0:20:51.119 --> 0:20:54.200 not very interesting, you know. I think the balance between 0:20:54.280 --> 0:20:58.200 experience and food, I think is super important. Also, I 0:20:58.240 --> 0:21:00.840 think for the future will be not to have a 0:21:01.119 --> 0:21:04.600 great experience in a place with a good food mixed 0:21:05.000 --> 0:21:06.240 the two elements, you know. 0:21:06.480 --> 0:21:09.440 So tell me about Langusteria. I had to tell you 0:21:09.560 --> 0:21:12.399 that two years ago I was in miland to me, 0:21:12.560 --> 0:21:14.360 I was on my way to Venice to the Vinale 0:21:15.080 --> 0:21:17.480 and somebody said, there's only one restaurant to go to 0:21:18.200 --> 0:21:20.560 in Milan, and it was a language to Ria. It 0:21:20.680 --> 0:21:22.639 was the one. I think you have several, but it 0:21:22.680 --> 0:21:25.720 was the one on the water there's a little canal. Yeah, 0:21:25.880 --> 0:21:27.600 and it was the best meal I've had in a 0:21:27.760 --> 0:21:30.840 very very long time. So tell me about how you started. 0:21:30.960 --> 0:21:33.879 This was an acquisition. We'll not find Languasteria, you know. 0:21:33.920 --> 0:21:36.560 It was an acquisition from our family office, because we 0:21:36.680 --> 0:21:40.800 have a division when to invest in experience, more experienced food, 0:21:40.880 --> 0:21:44.119 hospitality for them, beverage in this and I think this 0:21:44.280 --> 0:21:48.560 actually was the first acquisition. Was only small restaurant, couple 0:21:48.600 --> 0:21:51.359 of doors. They have a Milano, very very nice. 0:21:51.440 --> 0:21:52.040 But I went. 0:21:52.200 --> 0:21:54.359 I tried to win there. I was I was not 0:21:54.560 --> 0:21:58.879 very familiar. Honestly, I went there a couple of times, 0:21:59.000 --> 0:22:01.320 you know, and then start talking with the owner and 0:22:01.680 --> 0:22:04.720 I think the food and the service and was very curated, 0:22:04.840 --> 0:22:08.560