By Kim Tae-jong
Staff Reporter
A two-star Michelin chef spoke highly of wine, citing it as one of the best companions for a delicious meal.
``The combination of wine and food is like a marriage,'' chef Gaeteno Trovato said during an interview with The Korea Times. ``A glass of wine can make a dish taste better. But it can also ruin everything if it's terrible.''
He said he always encourages guests to drink a glass of wine when they enjoy his creations.
Introducing himself as an ``amateur sommelier,'' the veteran Italian chef emphasized the role of wine while enjoying a meal, and advised selecting a wine well-matched to each dish.
Thanks to his passion for wine, he owns 600 different kinds totaling 8,000 bottles at his restaurant in Tuscany.
The chef came to Seoul to host a promotion in the Sky Lounge of the COEX InterContinental Seoul from Feb. 19 to 23. It was a short visit but Trovato said he wanted to introduce the variety and authentic cuisine of his country in his own way.
Like other famous chefs, he emphasized the importance of quality ingredients.
To offer the best dishes, he only uses fresh seasonal ingredients and opposes using artificially made products, such as vegetables from greenhouses.
In this regard, he considers himself lucky as Tuscany is famous for its wines and olive oil, full of fresh ingredients that allow him to produce some of the world's favorite dishes.
He also believes that presentation and innovative ideas are important in cooking.
As he used to study architecture, he compared putting a dish on a plate with the construction of a building.
His interest in architecture led him to name is restaurant, Arnolfo, after a famous architect who built the huge medieval Catholic Church in his hometown, right next to his restaurant.
On his visit, he carefully selected some of his specialties that can appeal to the Korean palate. He said preparation took him almost two months.
``Given that Koreans enjoy a variety of dishes in small portion, my dishes here are like that, too,'' he said.
Traveling in many countries to introduce his cuisine, however, he said dishes are all the same in the end, sharing many things in common.
``I create dishes that can be enjoyed by the eyes, tongue and nose and hopefully by the heart,'' he concluded.