We use colors to communicate and express ourselves. Which are your colors?
STEFANO: My colors vary often and I like to think that I am not someone who has a “favorite color”. At the moment, definitely pastel colors.
RICCARDO: Green, sky blue and grey!
Each of us has a connection to certain foods, even on just an emotional level. Which foods are closest to your heart?
STEFANO: I feel very close to foods that immediately remind me of the flavors of the warmer months… tomatoes, basil, eggplants and peppers.
RICCARDO: Spices, dried grapes and herbs.
What kind of fragrance does your life have? Which colors are impressed on your olfactory memory?
STEFANO: I like to think that my life smells of basil or rosemary, of sun-ripened vegetables. I love the perfume of ripe tomato, it immediately makes you feel good! The colors are definitely green and red.
RICCARDO: The fragrances of uncontaminated nature, aromatic plants, the Mediterranean scrub, earth and pepper.
The greens of aromatic herbs, and the colors of ripe fruit.
Air, Water, Earth, Fire. Which of these elements do you prefer? And which of these do you link to the theme of travel and, in particular, a destination?
STEFANO: Without doubt Fire, which moves fast. I link the element of Earth with travel, a wild, bucolic journey.
RICCARDO: Air and earth.
Air as the symbol of fast movement, as a conductor, as lightness and curiosity. Earth as experience, the destination.
Mother’s special dish, grandmother’s recipe. Which foods from your past do you remember with nostalgia?
STEFANO: My grandmother’s recipe: pasta with fresh tomato and basil. That recipe immediately takes me back to when I was small and spent long days with my grandmother. All I wanted to eat was “pasta al pomodoro” and maintained that nobody else could make it like her.
RICCARDO: My mother’s lasagna, her special dish, which we used to prepare on the eve of a holiday. I remember seeing the dough being rolled out on a table covered with a tablecloth that had red and orange flowers, I remember stealing some of the “ragu” meat sauce from the saucepan and the béchamel sauce as well. Which, in the end, was never enough..
Which flavors do you associate with your work?
STEFANO: A spicy taste that leaves a very precise, good taste in your mouth and remains impressed in your memory.
RICCARDO: Any flavors that create a contrast and bravely experiment with new mixtures.