Italian chef Igles Corelli, the master of crispy lasagne, on his creative roots
- Corelli has several Michelin stars under his belt and tattooed on his arm
- Food has been a part of his life for as long as he can remember
What are your childhood memories of your parents’ trattoria in Argenta, Italy? “I remember my mum rolling dough for tagliatelle and making baked pasta. I also remember the smell of roasted potatoes. The trattoria was a familiar environment.
“I was very young when I started helping my parents, mostly serving dishes to customers. That was where I learned to understand customers. There is a proper way to convince people to eat good food. In all the restaurants I worked at, I always had a one-on-one relationship with the guest to understand their needs. I didn’t work for a Michelin star; I always put the focus on the guest.”
What was the first dish you cooked yourself? “The first dish I made was piadina [Italian flat bread]. I was nine or 10 years old. At the time I was pleased, but thinking about it now, it wasn’t that good. Anyway, I was excited to make something. I liked rolling the dough and frying it. I only used a little bit of oil so it didn’t fry properly. From a young age I knew I wanted to be a chef because I always dreamed of owning a bar or a restaurant.”
Tell us about one of your first kitchen jobs? “I worked on a cruise ship for six months and I really liked it. I had to wake up at 6am and work until midnight everyday. At 6am, before the waitresses arrived, I would prepare 200 omelettes. But after two minutes, everything was gone and I would literally cry because I had to make more right away. It was very hard work but it was exciting, and I got to see New York.”
Giacinto Rossetti, the owner of [Il Trigabolo] restaurant, taught me the difference between what is good and beautiful. He taught me more about life than about food
How did working at Il Trigabolo, in Argenta, influence you? “It was the place I discovered creativity and that journey continued for 30 years. I spent 10 years working in pure creativity. Giacinto Rossetti, the owner of the restaurant, taught me the difference between what is good and beautiful. He taught me more about life than about food. He took me all over Italy to taste dishes in different restaurants.
“He was like a second father to me. I started there in 1981 and two years later I became head chef, and it got two Michelin stars – the first in 1983 and the second in 1987.”