Fabio Moschini – the food that makes us

modify image 2 300x284 - Fabio Moschini - the food that makes us‘When you eat my food it is me. It is my story. It is who I am and how I grew, and what you eat is what my grandma gave me.’

Fabio Moschini made his first pasta when he was five years old under the watchful eye of his grandmother. ‘My grandma taught me everything, and she taught me to put my heart into everything too’

Having decided to follow his passion for food, Fabio enrolled in cookery school. A business manager by day, and a culinary student by night, Fabio spent three years studying, before graduating with excellent results and several job offers. A few years later, he opened his own restaurant in Italy, and went on to win a food alliance award.

After freelancing for a year, Nick and Darryl contacted him looking for a chef for their new Italian venture. Although sceptical at first, he learned that the menus would be his, and within a week he had accepted the offer. Fabio has spent the last year developing the menus and sourcing the best ingredients for Amano.

‘My cuisine is a trip around Italy – I am from Rome, and my wife is from Venice, and I want people to discover new things with my cooking. When people eat my pasta, I want them to taste the pasta and not just the sauce. My ingredients come directly from the producers, not from wholesale. Our Parma ham comes from a small company who raise all their own pigs and cure the meat all themselves. Our burrata and mozzarella come from a family run business too. The rice we use for risotto is grown in Veneto, a region in the north-east of Italy, and I use ancient flours that were used in the Roman times in my pasta, which add textures and flavour. modify image 3 300x200 - Fabio Moschini - the food that makes us

‘Nick and Darryl also have very good relationships with their local suppliers, and so when the produce is it is the best the season has to offer in the UK we will capture those flavours. For me, it is important to put the ingredients on the throne. This is all about great ingredients, cooked in a great way.’

Fabio is working with his chefs, teaching them ‘Grandma’s ways’. ‘I am sure I can make a happy customer if I do what grandma did. Follow your grandma…it’s the best way’