If the shape of the pasta represents the "structure," the sauce is often its very soul and character. What is your philosophy when creating condiments, and how do you strive to find that perfect equilibrium that elevates the pasta without ever eclipsing it?

When we bestow a name upon a specific pasta dish, the sauce highlights its primary essence: "pasta al pomodoro," "pasta al pesto"... Thus, indeed, the sauce is frequently its soul. I believe a harmonious relationship must exist between the sauce and the shape—certain pasta shapes lend themselves more gracefully than others to pairings with specific sauces—and that the pasta must always retain the principal chewable texture. A singular ingredient may introduce a delicate crunch, but all else, such as fermentations, sauces, and emulsifications, must never overshadow the texture of the pasta itself.

When one of your pasta creations is presented at the table, a moment of profound communication is kindled between the kitchen and the guest. How do you approach this sacred moment, and what interaction or understanding do you wish to awaken within the patron regarding the dish you have crafted?

The service in the dining room becomes an artistic extension of the kitchen. By narrating to our guests the origin of the ingredients and the journey of preparation, an emotional and cultural bond is forged with the dish. It is not merely a matter of describing its composition, but of conveying the poetry behind every choice, from the San Marzano tomato slow-baked for ten hours to the pasta shape meticulously selected for its perfect resilience to cooking.

A crucial nuance is the serving temperature of the pasta. How meticulous is your attention to this detail, and how do you ensure that each creation arrives at the table at the ideal temperature to awaken its aromas and textures?

The moment we begin to compose the course, we always employ a warmed plate to preserve a temperature that is hot yet never excessive. To this, we add a third element: the orchestration of time between the kitchen and the front-of-house artisans, interacting with exquisite coordination and synchronicity. This ensures that the aromas and textures emerge in their fullest glory without dispersing into the air.

Reinterpreting the great regional classics of pasta is fascinating yet perilous. How do you embrace the challenge of reimagining iconic dishes, balancing innovation with reverence for the guest's gastronomic memory?

Revisiting a traditional dish is a true voyage through time that guests experience in the depths of their memories and emotions. Initially, one identifies the common elements shared by all traditional versions—the shape, the primary ingredients, the texture—and preserves their essence. Upon this foundation, we weave modern techniques—fermentations, smoking, cultured elements—to offer an unprecedented sensory experience, while retaining the soul of the original dish for the guest's eye and palate. With the plin, I sought to draw as close as possible to the rich umami that characterizes the roast juice of the ancestral recipe, maintaining the focus on its original parameters of taste and savoriness. At other times, I prefer to offer a highly personal interpretation; I deeply cherish the element of surprise. Yet, always guided by the cornerstone of my culinary art: the vegetal kingdom.

How vital is your collaboration with the sommelier in defining the ideal liquid pairings for your pasta dishes, and what specific challenges does the union of complex pasta and fine wines (or other elixirs) present?

The sommelier selects bottles from our cellar capable of marrying beautifully with the dishes, where the pairing may engage in a harmonious dialogue or a striking contrast, elevating delicate notes or emphasizing the most full-bodied facets. Naturally, at the heart of our offering, we contemplate the guest and their individual palate. I believe that for years, too many boundaries were imposed upon the world of pairing; today, these dogmas are finally being dispelled. It was once said that full-bodied, structured red wines could not converse with plant-based cuisine... let us challenge that notion!

Dietary desires and restrictions are increasingly prevalent. How do you integrate the necessity of offering specialized options (gluten-free, vegan, etc.) into your creative process with pasta, while maintaining your uncompromisingly high standards of quality?

Our priority is to offer these paths without betraying the guiding philosophy of the menu. If a specific pasta shape does not exist in a gluten-free version, we propose a coherent alternative aligned with our story—a risotto in place of the pasta, or a different shape that allows us to narrate the same culinary journey. The goal remains to preserve technique, balance, and gustatory impact, even when working within strict creative parameters.

Many possess a powerful emotional tie to pasta, viewing it as the ultimate "comfort food." How do you transform and elevate this concept of consoling nourishment within the refined and exalted realm of a Michelin-starred establishment?

The inherent familiarity of pasta undoubtedly offers a comforting foundation, particularly for we Italians. If one mentions any shape—spaghetto, bucatino, linguina, trenetta, or fusillo—everyone instantly recognizes the language spoken. The concept, therefore, is to enchant the guest by transcending anticipation. A dish as deceptively simple as pasta al pomodoro becomes a narrative of precise cooking times, varied concentrations, and contrasting textures, while remaining instantly recognizable.

Is there a philosophy or poetic thought behind the naming of your pasta dishes on the menu? How can a title anticipate or complete the experience of the dish?

Yes, the name serves to foreshadow a story and play upon anticipation. Thus, the title becomes an intrinsic part of the experience, intriguing guests and preparing them for a sensory odyssey. In many of the dishes we present, we strive to begin the narrative within the name itself—often tied to the pairings—only to culminate in a surprise finale.

Reflecting upon your illustrious career and your masterfully crafted pasta creations, what do you hope your legacy will be in the world of haute cuisine? What distinctive mark would you wish to remain associated with your approach to pasta?

The simple truth of being able to say "it can be done," even if it is 100% plant-based. I would love for the culinary art of Soul Kitchen to be remembered as a sanctuary where a well-structured and viable path was forged, and that plant-based cuisine be held in the same high esteem as the finest traditional gastronomy. We find ourselves in a historical epoch where even fresh plant-based pasta has scaled extraordinary heights of quality; until only a few years ago, we dared approach the medium solely through dry pasta.

Are there specific tools or utensils, perhaps steeped in tradition or remarkably innovative, that you consider indispensable in your atelier to achieve excellence in the crafting of pasta?

In our kitchen, we honor traditional machinery and, specifically, I am an enthusiast of fresh extruded pasta—that is, fresh pasta born through the process of extrusion. For instance, the taglierini, tagliatelle, or pappardelle we artisanally craft are created via extrusion; we never begin from a rolled sheet of dough. This technique allows us to control thickness and porosity with absolute precision, granting the pasta shape a superior resilience to cooking and an unparalleled capacity to hold the sauce. With artisanal dry pasta, our margin of intervention is elegantly limited to the selection of the grain, the bronze die, and the cooking techniques employed to exalt its finest flavor and texture.