DUBAI: Italian chef Igor Macchia is excited about the opening in Riyadh of Lavazza Coffee Design, which infuses his signature dishes and brews with Middle Eastern tastes and flavors.
Having designed the menu for the establishment, which opened on May 23, Macchia is looking forward to Saudi Arabia customers experiencing his creations.
Italian chef Igor Macchia designed the menu at Riyadh's Lavazza Coffee Edition. (Supplied)
“The creative process started from a local consumer taste perspective combined with the Lavazza Italian DNA and my Michelin-star background from La Credenza Restaurant (San Maurizio Canavese, Torino, Italy),” said Macchia in an interview with Arab News.
Lavazza’s premium 1895 collection cosists of limited-quantity microlot coffee, specialty blends and single-origin brews. (Supplied)
“I’ve visited different restaurants and spots in Middle East and tasted a lot of local recipes to get inspiration for my project for Lavazza Coffee Design store. The result is a rich and tasty menu, ranging from breakfast to dinner, ideal to be paired with 1895 premium coffee, selected by Lavazza for this store in Riyadh.”
Inspired by Lavazza’s flagship stores in London and Milan, the Riyadh location boasts signature design elements, such as the iconic chandelier made up of more than 300 illuminated coffee beans and the main counter finished with exhausted coffee powder and resin for an original effect.
Additionally, the coffee experience is elevated by the introduction of Lavazza’s premium 1895 collection sourced from around the world. It consists of limited-quantity microlot coffee, specialty blends and single-origin brews.
Here, Macchia discusses his favorite dish, early mistakes and management style.
When you started out, what was the most common mistake you made?
I’ve never made a mistake. (Laughs.) I’m joking. I think my most common mistake was to try and enrich a recipe, looking for the best taste when, in the end, it’s sufficient to buy good-quality ingredients and give value to them for a ‘Wow’ effect.
What’s your top tip for amateur chefs, cooking at home?
Cooking’s all about passion. Recipes are fine, but they need a personal touch to become really wonderful dishes.
What one ingredient can instantly improve any dish?
Parmesan cheese in all kinds of forms.
When you go out to eat, do you find yourself critiquing the food? What’s the most common issue that you find in other restaurants?
When I go out for dinner, it is a moment of pure pleasure and I love enjoying it without any fussing or critiquing. The most common mistake is building a very beautiful venue, but with no soul in it. The vibe you can feel inside your preferred spot will make all the difference.
When you go out to eat, what’s your favorite cuisine/dish to order? And why?
It all depends on the mood: it can be a traditional place like an Italian trattoria as well as a fine-dining restaurant, or ethnic food which I do love.
What’s your go-to dish if you have to cook something quickly at home?
Easy and fancy at the same time: rigatoni with butter and Parmigiano Reggiano cheese, finished with a pinch of ground coffee powder.
What customer request most annoys you?
Clients are our guests: we need to listen to their requests. Maybe a suggestion from a client could one day be a new dish on the menu.
What’s your favorite dish to cook?
Risotto. No doubt about it. I spent my childhood summers in the Vercelli area, where Piedmont rice comes from. Risotto has a special place in my heart.
What’s the most difficult dish for you to get right?
I think it’s tiramisu — the iconic Italian coffee-based dessert. The way we do it, with sponge cake, instead of lady fingers biscuits, means it needs to be prepared in the right way to be light and airy. Then you finish the dish with mascarpone foam with syphon and pour the 1895 Cocoa Reloaded espresso on top. Different steps and textures for an amazing result.
As a head chef, what are you like? Do you shout a lot?
I’d say I’m a disciplinarian, but I’ve learned that motivation is key to great results. There’s no need to shout, you just need to build team spirit.
Recipe: MASCARPONE & DRIED FRUITS TOAST
The chef's marscapone and dried fruits toast. (Supplied)
1. Cut a 1cm slice of sourdough bread and gently toast it.
2. Spread generously with mascarpone cheese, add pomegranate seeds, decorate with fresh mint leaves and finish with a sweet sauce made from honey with chopped dried fruits, such as dates, and nuts, such as pistachio.
3. Serve. Ideal when paired with coffee.
