Italian cuisine is cuisine par excellence; it associates pleasant colours and various savours. Its simplicity and conviviality explain its success around the world and why it is present in the finest gastronomic places. Its basics are classical, but leave the door open for evolution, depending on trends or on one’s will.
Chef Vincenzo Regine: “Personally, I enjoy the fact that it is so diversified, with products and preparations proper to each individual region of Italy. I do like the idea of inviting Bocconi’s guests to travel and discover my country from a different point of view through my cuisine. My aim is to achieve the highest possible quality and for that I select most of the ingredients from their place of production - troffie from Liguria, extra virgin olive oil from Tuscany, Parma ham and parmesan cheese from Emilia Romana.” As seasons go by, products follow one another on the markets. In our Gourmet Menu, our Chef wishes to highlight those products.
As from June 2008, Chef Vincenzo will focus on a specific Italian region season by season, starting with Napoli, his birthplace. So visiting the Bocconi is a real rediscovery of Italian Cuisine, more open to creativity than most of the traditional restaurants in Belgium. Hence business people, diplomats and demanding gourmands dine at the Hotel Amigo and feel at home.
