Chef Mollica will offer a virtual master cooking class for us and during the course of his session will also discuss sustainability, reducing food waste, and the health benefits gained from eating authentic, traditional, and local foods (the Mediterranean Diet). Format: Live cooking with questions in real time from participants. The recipe will be shared in advance.
Vito Mollica is the Executive Chef at Il Palagio at the Four Seasons in Florence. He was guest of honor at a Smelick Family Dinner at the Breyer Center for Overseas Studies in Florence in Spring 2017 and was a guest speaker in Professor Rob Reich's Food and Politics class offered at the Program in Fall 2013. Mollica is considered to be one of the best chefs working in Italy today and is well known not only for his culinary talents but also for his humble and engaging personality. He bases his kitchen philosophy on “knowing the man behind the produce,” personally scouring the markets and Tuscan countryside for independent producers who share his passion for quality. “The main value of any dish is the quality of the ingredients,” he explains. “If they have been produced with care, it comes through in the taste. Then the more simply you cook the ingredients, the more you will allow the flavour to come through.” Despite his decades of senior kitchen experience, Mollica regularly travels to train at some of the world’s finest Michelin-star restaurants, constantly broadening his knowledge and seeking inspiration from new people and places.