Foodie Inspiration No4: Pasta, But Not As We Know It…

Foodie Inspiration 3: Pasta, But Not As We Know It...

An ‘edible canvas’ by Nino di Costanzo, head chef at Terme Manzi Hotel & Spa. I came across this anecdote on the hotel’s website, where Nino is asked what his most moving culinary experience has been:

“In the first year after the Il Mosaico restaurant opened, a customer asked to speak to me after the meal. The man regularly ate at some of the best restaurants in the world. After he had sampled the 13-course tasting menu, we started a fascinating discussion. The evening came to a close in my kitchens at 5 a.m. around a bowl of spaghetti with garlic and olive oil and a bottle of Champagne. Three months later, I received a thank you letter from this man where he had written: ‘Dear Nino, I still remember with huge emotion and a great deal of joy that evening that we spent together which gave me the last moments of pleasure and joy in my life. Thank you for that gift…’ The man was very ill and had come to spend his last days on Ischia and died a short time after he had left our island. It is a sad story, but I am happy to have been privileged to spend this special time with him and to have managed to give him a little pleasure.”

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