Hilton Molino Stucky Venice's Chef Luca Nania Shares His Top 5 Tips For the Perfect Italian Meal

Italian cuisine serves some of the world's most celebrated dishes. Chefs and people from all walks of life around the world enjoy the courses as works of art. But it takes years to master such a craft. That is why we chat with Chef Luca Nania about his top tips to create the perfect Italian meal. Chef Luca is the head chef at Hilton Molino Stucky Venice’s Aromi Restaurant, Rialto Bar & Lounge, and the new Bacaromi restaurant. Without further ado ...

Chef Luca Nania Shares His Top 5 Tips For the Perfect Italian Meal:

1) Get Inspired

What inspires me in all my creations are definitely the sea breeze and the colours that the picturesque island of Giudecca offers us as well as the flavours and ingredients found at the famous local Venetian market – this is where everything starts from – every new dish or new menu is guided by the views, the atmosphere and the history that surrounds us. The dishes then take form, after a careful selection of products, prepared with innovative techniques. Italy is an endless source of inspiration for any creative mind, from artists and writers to chefs, and this is an ideal first step in making your Italian dish.

2) The Right Ingredients Make All The Difference

Choosing the right ingredients is key to creating a great dish – all our restaurant guests can savour different dishes throughout the year, based on the seasonality of the ingredients. But aside from seasonality, all of our menus revolve around finding the best quality local products, be at the local market looking for ingredients such as artichokes of Sant Erasmo or from our own small garden that we are creating at the hotel – we always look for freshest ingredients and you can do the same, starting with the basics such as fresh and flavourful Basilico or tomatoes.

3) Let The Ingredient Speak For Itself

When creating a dish we implement various techniques that fully respect the main ingredients and their nutritional values. My cuisine is a mix of innovative techniques and traditional preparation processes that enhance the original flavours and textures of the product itself, for example – our cured amberjack, Garda Lake lemon glaze, radish, parsley water and red turnip cream – amberjack is caught, filleted, marinated in salt and sugar and served alongside ingredients that wonderfully complement the fish. There is no need to overcomplicate a dish when you have high-quality products that speak for themselves.

4) Be Creative With The Presentation

Going back to the first point, we draw inspiration from our destination when it comes to how we present each dish as well, while always giving space to each ingredient and being creative with the colours, especially in our spring and summer menu editions.

5) Share The Meal

The best part of preparing an excellent dish is being able to enjoy it in a company – it gives additional value to the whole process of creating the dish from the beginning to the end. Seeing our guests enjoy the dishes that we’ve prepared for them, may it be a traditional Venetian dish at our Bacaromi Restaurant or one of the signature refined dishes at Aromi, accompanied by a wine selected by our Maître is the final touch to the creation of our menus.

Images provided by Charlotte Rous Communications.

Chef Luca Nania:

Instagram: @chef_luca_nania | LinkedIn: Luca Nania

Hilton Molino Stucky Venice:

Website: www.molinostuckyhilton.it | Instagram: @hiltonvenice | Phone: 041 2723 311 | Address: Giudecca 810, Venice, 30133, Italy

Aromi Restaurant:

Website: aromirestaurantvenice.com | Instagram: @aromivenice | Phone: 041 27 23 316 | Address: Giudecca 810, Venice, 30133, Italy