We’re really proud to call Aldo Zilli a “friend of Moorish”
We asked; “What do you like to eat with Humous?”
“Humous is one of my favourites. I love it simply with breadsticks or crudites. However it is a great fresh item to use in cooking, whether it’s stuffing a pepper or courgette or simply topping a great piece of grilled meat.”
“How important is it to use fresh, good quality ingredients?”
“Fresh, good quality ingredients are vital to cooking. You cannot make a great quality tasting dish with poor ingredients. Wherever possible use seasonal foods.”
“Do you enjoy smoked food back home in Italy?”
“In Italy, smoked cheeses, such as Scamorza and also a smoked Burrata are popular. Speck, a cured meat native to Northern Italy is also well known.”
“Do you have a favourite Chickpea dish?”
“Apart from simply great tasting Humous. I make a hearty Tuscan Bean Soup which is packed full of sun-ripened Italian Tomatoes, Chickpeas and Haricot beans. Seasoned with garlic, crushed black pepper, rosemary and thyme.”
“Is it ever OK to ‘meddle” with a traditional recipe?”
“I am always excited about cooking! Taste is subjective. Whatever the individual likes is fine with me. Traditional is good and is the foundation of cuisine, but giving that modern twist to old recipes still excites me.”
About Aldo Zilli
If you’re not familiar with Aldo Zilli, he’s an award-winning chef and restaurateur specialising in Italian, vegetarian and seafood cuisine. One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo and first learnt Italian home cooking from his mother in Italy.
Recently Aldo has been busy working with the San Carlo group (which owns Cicchetti and Signor Sassi in London as well as an international portfolio including venues in Kuwait, Beirut and Bangkok). You might even have seen him in glorious action on Celebrity Masterchef.