Maria Vittoria Grifoni – Truffle Innovation
Good morning Maria Vittoria called CHEFFA(the new feminine Italian word as chef). After your experience with T&C truffle products here we are with some question for you.
1. How you became the National Cheffa?We know that you have had some experiences out of Italy, but , perhaps, your life , your path are probably the most creative recipe you have ever made, is that true?
Actually, I must say that I became Chef by chance: my very best passion was traveling and discovering. So I signed up for the Hotel school because I had some friends of mine who were attending that school and, I realized that they were always around.
So belonging to me, that’s was the right school for me, because not only I would have learnt cooking but also I would have travelled.
Starting from this point my love for cooking was born, ( I did not know I had this passion inside me ). Then it has been a crescendo: my first restaurant, then as home chef, my second restaurant, the tour with the Italian singer Jovanotti, I never stopped.
2. It seems that being nomade is one of your feature characteristic .Perhaps is that the reason why the traveling tour , making yourself adapted to different fresh ingredients of the different area you visit, make your cooking so linked to territory?Is it true that a simple recipe needs high level of raw material with a perfect level of freshness, authenticity and flavour?
People call me NOMADE CHEFFA (I very much reflect myself in this definition) because of the way I do my job. I make concert on tour, I am home chef and do some consultancies in restaurants, I also attend some culinary events, actually I’ m always around. Nevertheless I am very close to my origin and to my products.
I live in a land that offers us so much (Le Marche region central Italy) both row material and landscapes. It’s a great fortune.
During my wanderings I always try to valorize our territory and our products.
My cooking is simple, I don’t use too many techniques (I get bored with them) but I do prefer making research and put my own interests on looking for raw materials, they must be of the best quality and sustainable at the same time. I usually follow the seasonality of products because I very much respect nature and I’m always waiting for the top of flavours.
3. Truffle is an healthy product. It only grows in environments rich of water with a special microclimate, healthy and natural. Can you tell us how T&C Truffle products you have used in your recipe made it unique?
Truffle is one of the products we can have from our territory. I decided to use it in a dessert because I think truffle must be used in different ways from the ones we are used to.
T&C truffle products have helped me a lot on doing of this recipe in a balanced way.
I was thinking to combine the flavour of black truffle with vanilla, white chocolate and the passion fruit acid
Brioche bread was cooked in a pain with butter with truffle, then you have to add truffle cream, one vanilla lamelaka. Finally cover it with truffle slice.
