The Perbellini idea – the chef says – can be summarized in three points: “First, place the cook at center “stage” and establish a direct relationship with the guests, which is what happens at Casa Perbellini. Second: succeed in getting everyone to understand haute cuisine. Lastly, offer refined cuisine in an informal manner, which starts with the basics of classic cuisine that are transformed into modern and original interpretations: innovating tradition.
His favorite dishes include risotto… and scampi which is never missing from his menus, with thousands of variations, from appetizer to first and second courses.