Alessandro Borghese is an eclectic and innovative chef, undoubtedly one of the most authoritative and influential figures in the Italian gastronomic scene, after graduating from the American Overseas School in Rome, he embarked on cruise ships for three years. His culinary experiences continued in restaurants in San Francisco, New York, London, Paris, Copenhagen, Rome, Milan and Venice, while his gastronomic “investigations” continue up and down Italy in the Italian TV show “Alessandro Borghese 4 Restaurants” written, produced and hosted by Alessandro.With “Alessandro Borghese 4 Restaurants” you visited many places, which one remained in your heart?
All of them! Each place with its restaurateurs and its inhabitants left something in my heart and contributed to enriching my experience in the kitchen. I met wonderful families united in a common passion or young guys who aim to invest in the restaurant business. Everywhere the black van with the program’s logo has become a must for selfies… when it is parked or stopped at the traffic light, it becomes the protagonist and photos next to the door go crazy on social media. I live with immense pleasure the reality of those places and the daily life of the inhabitants I meet, they are all in my heart
How would you describe your cuisine?
Inventive and generous, a cuisine that wants to tastefully satisfy the palates of those who love refined things, but do not want to give up tradition and combines quality raw materials with refined simplicity in the preparation of its creations. What is “Your” favorite dish?
It’s not a simple answer, tomorrow I could answer differently… My Cacio & Pepe is an ancient dish, poor in ingredients, but rich in flavor. It was born with the ancient transhumance of cattle, but I wanted to give it a unique and personal touch. Thanks to my travels and my experiences I wanted to enhance it by adding Tasmanian pepper, which gives the dish a truly unique flavor. Is “TV cooking” a current trend?
Of course! Food has captured the attention of television networks and the Internet. Today everyone at home puts themselves to the test after seeing a recipe on TV or on the web. It was about time there was more cooking on Italian television, abroad they had started communicating it a long time ago. When does food become “glamorous”?
Food, like music, has the gift of giving journeys, paths, dreams and emotions with pure and simple perception. It gives always new sensations that tease, spoil and surprise the palate. Cooking is sharing and a continuous exchange of experiences and culture. It is discovering and knowing our cultural roots. Each of us in the kitchen can give a flavor to an idea. Cooking today is also fashionable: everyone at home puts themselves to the test after seeing a few recipes on TV or on the web. It was about time there was more cooking on Italian television, abroad they had started to communicate it a long time ago. Food has captured the attention of television networks and the Internet because cooking is the soul of Italy and the engine of important commercial activities. It is no coincidence that our raw materials are unique and exceptional. Then today we are lucky to have immediate means of communication: anyone through television and the internet can follow the procedures and advice on a dish to prepare. I am very happy to have been a precursor of this new vision of food: I had an idea of ​​the success of cooking on television ever since it was unusual to become a testimonial for a gastronomic product. I am also proud to have cleared the union of cooking with other similar universes, such as music and art. Before, it was unthinkable to describe dishes with rock songs or to talk in an interview like this about possible combinations between the two realities.

Today in my restaurants AB – Il lusso della semplicità in Milan and Venice I continuously host temporary art exhibitions, which my guests can admire when they come to the premises. I strongly believed in my work and in the potential of cooking in Italy. A few years ago, all these considerations and preparations about food and the many faces that talk about it did not exist. I have always been a supporter of progress because it shortens distances and improves culture.
Fashions change, even in food. What dish you think will always be in vogue. Creativity. It is not a tangible dish, but I like it because it is an absolutely free concept, without end. Do you have a dream in the drawer?
(smiles) Becoming a Rock Star! I also really like writing because when I write, often in English, I rearrange scenes, music, faces, smiles and moments, I am only sorry that I have not yet managed to get beyond the fifth chapter of my erotic novel … it is stuck in a folder on the desktop!