Italian Job

Strap Line: The delicate art of Italian cooking and is here to make your dining experience even more magical by bringing in the true Italian taste and culture to your favourite Italian restaurant.

The inventive flair and the measure of creativity Chef Massimiliano Sperli put into every one of his dishes is magnificent. With extensive global culinary experience, Chef Massimiliano is a master in traditional Italian recipes as well as international cooking styles. His passion for Italian food reflects in his recipes of handmade pastas, aromatic sauces and delicate desserts. At Sorrento, Chef Sperli strives to bring an authentic Italian dining experience to guests, so they can develop a deeper understanding and passion for Italian cuisine.

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You have mastered the elegant art of Italian cooking, what inspired you to be passionate about food and become a chef?

Cooking is a passion for me and I was fortunate enough to born in the family of chefs and continue the family legacy of cooking and serving people. As a kid, I started working in my family restaurants in Rome. Kitchen for me is an enchanted place where dreams are materialised.

Having worked around the globe, what attracted you to come to India? Were you able to combine the Indian spices and produce with your style of cooking?

I have observed people really makes a difference in India. I love Asian hospitality and people are warm and friendly and this makes my job and cooking even more fun. I chose Delhi as I want to explore Indian culture and I am very fascinated about it. Marco Polo and many great travellers used Indian spices in Italian cuisine. Cinnamon, anise, cloves are commonly used in many Italian braised dishes and pastries.

In your opinion, what are the cupboard essentials that all great Italian chefs should make sure they have in their kitchen?

The cupboard essentials for any chef are truffles, pasta, cold cuts, cheese, seasonal products such as lemons and tomatoes and the most important aspect for any chef is the detailed knowledge of the Italian cuisine.

For anyone who hasn’t eaten in Sorrento before, how would you sum up the dining experience? What should food lovers expect from your menu?

I always tell my guests that come to my restaurant with an open mind and I will serve you real food of my origin. At Sorrento, my key focus is on the seasonal produce, you will experience Massi’s modern touch in all the dishes, but I always ensure to keep ingredients and flavours authentic. My new menu promises to offer a dining experience that is truly unique. The signature dishes include Fried black Cod in parsley and basil batter, mild spicy chard and fennel, Orange Zest Salad with red capsicum and thyme sauce, Roasted Lamb Loin scented with citrus zest and thyme, Seasonal mushroom and Rosemary Strudel, Homemade Tortelli filled with potato, ricotta cheese and rosemary and Homemade Agnolotti filled with eggplant, smoked scamorza cheese, tomato and basil amongst others.

Italian cooking varies drastically from place to place. Do you believe one restaurant can provide an all-encompassing food experience to everyone?

At Sorrento, our prime focus is to provide signatures from Central and Southern Italy, however in the menu, you will find dishes from other parts of Italy as well.

You have a way of working with authentic taste while giving your own modern twist to the dish. How are you able to blend the two so effortlessly?

While my philosophy of cooking rests on the foundation of classic recipes, I prefer to lend my own personal touch while retaining the authenticity of the dish. The diners will experience traditional Italian Southern cuisine done in a modern version, but I always make sure to keep the real traditional flavours intact from the old classic recipes. The diners will experience Sorrento’s special artisanal pasta, Neapolitan delicacies, pizzas and slow-cooked family-style specialities, made with seasonal, authentic and regional ingredients with Massi’s touch.

Italian cuisine is well known for its use of a diverse variety of pasta. If you could teach the world one little trick about cooking the best pasta, what would it be?

To serve the best pasta, never precook it and always boil the pasta in salted water. Pasta should always be removed from the kettle al dente and should be finished while cooking in the sauce.

What has been your greatest achievement as a chef, and what do you infer to be your greatest failure?

I received four Rosettes awards at the Cameron restaurant in Scotland. My dream is to open my own restaurant in the near future.

If you hadn’t become a chef, what other roles would you have taken on in the hospitality industry?

If I was not a chef, I would have taken a role in the front office, as I love meeting new people and I believe it’s a challenging profile.

What advice would you give to someone who is contemplating joining the industry as a chef? Would you enjoy mentoring the novices in the culinary world?

I personally believe and I always tell the younger generation, always follow your passion and you will love your job. I would love mentoring younger chefs if I see they are really interested to enter this culinary world and they are ready to take up this challenging job.