Post Magazine: We take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry

Post Magazine: We take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry

31ada668-20c2-11e7-ba38-4217a96bb749_1280x720_104842

We take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry
The chef-owner of three-Michelin-star restaurant Otto e Mezzo likes to keep things simple when he cooks for his family, and loves discovering new ingredients.

Part of the interview released by Post Magazine by Janice Leung Hayes:

“I use 100×100 by Tenuta di Carma [from northern Lazio, near Tuscany] for meat, a lighter one. It’s a small touch, but can make a world of difference.
I really like products that are unique to the place,” Bombana says, adding that he actively seeks out the specialities of small Italian towns, keeping an eye
on regional fairs and trade shows. “Every time you discover a small town, it’s like discovering another world.”

Read more: Post Magazine: We take a peek inside top Hong Kong Italian chef Umberto Bombana’s pantry

 

 

 

By continuing to use the site, you agree to the use of cookies. Cookies Policy

Questo sito utilizza i cookie per fonire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o clicchi su "Accetta" permetti al loro utilizzo.

Chiudi