If I have to choose my favourite flavour I would choose, as a good Italian, bitterness.

I love bitterness in any form: from the pleasant and powerful taste of a good dark chocolate and coffee to the fresh and green flavour of chicory like puntarelle, dendelion, cime di rapa or also the mineral/bitter taste of lampascioni.

I think there are many chefs who use acidity to equilibrate their dishes but I belive that we can use bitterness as a great alternative to make a dish interesting.

In my opinion, it’s our job to educate guests on good products and seasonality.  A season of many bitter products is just around the corner, that’s why I would like my guest to discover this wonderful flavour.

And very important: don’t even try to add sugar to your coffee!!!

Michele Farnesi, Dilia (Paris, France)