Interview: Chef Flavio on Our Norcia’s cooking vacation

November 16, 2020  |  By Liz SanFilippo Hall
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Meet the chef’s of The International Kitchen in our series of chef’s interviews, and cook with them on one of our culinary tours!

Chef Flavio, of our cooking vacation "Food Lover’s Paradise in Norcia," has worked in variety of Michelin-rated restaurants making both traditional and creative Italian cuisine. But it's his memories of learning to cook with his family that he remembers the most fondly. In this interview with Flavio, he talks about his passion for cooking and food, and why he thinks you should come visit him in Norcia.

When did you first start cooking? What's your first cooking memory?
I started about 20 years ago with my family, and also went to cooking school for a few years while I worked in a Michelin restaurant. My first memory is my grandmother rolling by hand the fresh pasta for lasagna. She stopped in the middle of making it to watch the Eucharist on TV.

Where, and from who, did you learn about cooking?
I had a lot of experience in my house with my family. Later, I worked with many chefs in restaurants in Italy. In a small city like Norcia, it's difficult to run a big restaurant. I like my job very much, but it is not possible to do big steps. I started with traditional meals before becoming more creative. Now, guests want new and fresh modern cuisine, but I always start traditional.

What's your favorite ingredient or food to cook with?
It was foie gras roasted on charcoal. Now, it is everything! I like fresh vegetables and fish very much.

What's the best piece of advice you'd give to someone just starting to cook?
It's a difficult job. People need to be sure of their choice. And when you choose, make sure to learn from many, many people!

What do you hope people gain from your cooking vacation and cooking classes?
I think people like that we have two very different spaces, both friendly classes in the family kitchen and more professional in the restaurant, so I can show the different technology we use to cook. The home kitchen is very good for family and friends, and I enjoying teaching classic Italian recipes. I like having The International Kitchen clients because it is fun to show the simplicity of Italian cuisine to them, and the philosophy of our restaurant. True Italian food is light, not heavy.

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In addition to cooking with Chef Flavio during "A Culinary Adventure in Umbria," you'll also get to experience the Umbrian countryside, including visits to Assisi, local producers, and a Montefalco winery, as well as a truffle hunt.

Learn more about all of our culinary tours.

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