Chef: Alessandro Loi
Restaurant: Pizzeria Amami
Title: Cook Chef
My Breakfast: Just a cup of good coffee or black tea and a croissant
My Knives: Buffalo brand- bread knife, chopping knife and ham slicer
Most overused spice: Rosemary, pepper, oregano, parsley & thyme
Favorite Foodie Destination: Italy and Thailand
Favorite Kitchen Gadget: Small sharp knives for carving
Favorite Food Aroma: Celery and tomato sauce
Q: Why did you first get into cooking?
When I was young I always helped my mother with the cooking and if anyone asked me what I wanted to be when I grew up, I would answer, “I want to be a chef”.
Q: Where were you before you came to Kuwait?
I was in Iraq and before that I was in Germany and Thailand.
Q: Describe your favorite dish from your home country.
Sardinian Dumplings which are dumplings stuffed with potato, pecorino cheese, fresh mint, onion and garlic, served with Bolognese.
Q: Name three ingredients you can’t live without in the kitchen.
Onion, garlic and tomato.
Q: What is the most important part of a sandwich?
The filling…it should be generous and fresh.
Q: How does your personality differ inside and outside the kitchen?
In the kitchen I am very strict with the rules and timing, and everything has to have it’s place. Outside of work I am messy and often run late.
Q: When you’re not cooking, what do you do for fun?
I enjoy walking, shopping, travelling and spending time with friends.
Q: If you weren’t a chef, what would you like to be?
A dive master.
Q: If you could choose, what would your “last supper” be?
Starter: Beef Carpaccio with parmesan cheese & sundried tomato. Main: Rissotto with artichoke & bottarga (dried eggs of the mullet fish). Dessert: Homemade style Tiramisu