Just imagine a huge table on which everyone first prepares food and then eats it together. There are all kinds of utensils from the past and more modern ones, baskets, bowls, dishes and glasses for a wonderfully-laid table.
This is exactly how I wanted the cuisine of the centre in Melezzole to be. Of course the rules of the health triangle have to be followed, but we must never forget the importance of how food looks and tastes. To do this, a lot of experience in the kitchen is required, as well as great passion and a desire to make and create new things.
I challenge anyone to make tasty and appetizing dishes without using some kind of seasoning, stock cubes, extracts or other methods usually used to flavour things. Chefs at the centre manage to do just that, using only marinades of spices, lemon and vinegar along with great creativity and imagination.
It wasn’t difficult to make the centre’s chefs accept that the ideal was to use fresh and seasonal products rather than preserved ones. It was however, more complicated to get them to understand the mechanism of doses and quantities (they found it incredible that people were prepared to pay not to eat!!!) and that individual portions should be garnished and presented as if they were works of art.  
A great number of experiments were necessary; when I asked them to try and prepare an individual vegetable flan they looked at me as if I was crazy. Would it be possible without gelatine, without cheese, without anything at all?
They didn’t want to say no, but every time the flan was turned out onto the dish it went everywhere or sand to the right and to the left. But after several attempts they managed to make it stiff using just egg white.
Knowing how to cook in a healthy and natural way is not difficult and it is not true that eating correctly means eating insipid and flavourless food. On the contrary, thanks to the recipes our chef Roberto has written for you and that are really simple to prepare, you can tackle your light day as a pleasure rather than a punishment.