Pisa-born Tamara Mattii, executive chef at La Piola in Hong Kong, has loved creating food for 30 years. She likes making handmade pasta and desserts most of all.
My name is Tamara Mattii, and I am currently the executive chef at La Piola restaurant. Even after repeating it several times, I could hardly believe it.
I was born in Pisa, Italy, a country well known for its passion for gastronomy, high-quality products and food culture. For as long as I can remember, I have dreamed of feeding my family dishes I made myself.
My young years could simply be called a “fiesta.” I adored parties, especially the moment of inviting people to try the food. I was absolutely happy when every face was shining with a satisfied smile and sauce.
Now I am eager to share my knowledge, my experience and my vision. I have been in love with creating food for 30 years now. Something else that matters for a creative person is being open to the world, and I could never have dreamed of traveling so far.
Asia has changed my spirit completely. It uncovered the most intimate emotions I have about food, and about kitchen management in particular. I think Hong Kong is a melting pot of people, and it offers a unique opportunity to work with Chinese, Filipino, Nepalese and Vietnamese people. I have learned a lot about Asian culture from them.
Most of all, I like making handmade pasta and desserts. My roots say more about me, and among my favorite recipes from my beloved Italy are pappa al pomodoro, trippa alla fiorentina and fettunta.
My advice to readers is never to lose your passion for challenges. Always look for something new and try alternative ways.
The dish we're going to taste is agnolotti del plin, chosen for its history, its ingredients and its name. It is a typical homemade pasta from Piedmont filled with Castelmagno, the king of Italian cheeses. It is traditionally called “plin” because of the way it is handled to give it its shape.
Traditionally, women made it on Sundays in the big farmhouses. Here it is sautéed with butter and sage and served in a Parmigiano basket. Simple and delicious!
