july chef...

ANGELO D'AMATO

Head Chef, La Trattoria Restaurant and Pizzeria

What was it like for you when you moved from Italy to Bermuda in 1978?

I was immediately taken away by the beauty of Bermuda. In its own way, Bermuda reminded me of the Amalfi coast in Italy were I am from. With beautiful crystal clear water and very friendly people. When I first arrived it was a challenge to find some of the specialty food that I was used to like fresh mozzarella or prosciutto di parma. This challenge does not exist any more, they are readily available in most of the supermarkets on the island.

With your vast experience of regional Italian cooking, do you implement that feeling in Bermuda?

I was very excited, as a young man looking for new experiences in far away lands and I found it here. I started working at the Little Venice Restaurant. At the time, the kitchen was under the direction of Antonio Astarita (PAPINO), a superb master chef, that enhanced and expanded my knowledge of Italian cuisine, passing on many of his secrets. I came from the South of Italy and a lot of produce that I grew up with, I can find here. So, it is not difficult for me to create a dish like Egg Plant Parmigiana. This dish will make you think you are in a Restaurant on the Bay of Naples.

Pizza, Pizza, Pizza! This is very special to my heart. Tell us your passion for the Pizza. You mention that the best pizza is from Naples. Why? How does your pizza compare?

Like you, I love Pizza! Just like Pasta, pizza gives you chance to do a lot of things with it. Think of pizza like a plain canvas to paint on. I try something different with pizza everyday. In Naples, they do the original

thin crust pizza and we try to replicate it here at La Trattoria. We have a real authentic wood burning oven that gives our pizza that special authentic taste. Like the Pizzaiolo (Pizza Chef) in Naples, we use the same ingredients and technique so that tourists & locals can experience the same quality of pizza, if not better, that they would find in Naples.

You love seafood. What is your favorite fish to cook and why?

I love all sorts of seafood, especially shellfish.

Here in Bermuda, we are blessed with some of the best and freshest fish in the world. I take advantage of it everyday. I love to create new and interesting specials that change with what is available from the fisher men. For some one like me, who likes seafood, Bermuda is fish heaven! Anytime I can get my hands on a fresh Snapper or Yellow Tail, it will go in the oven with extra virgin olive oil and few herbs. Very simple, but exceptional in taste! My favorite dish is “Casseruola di Pesce” a combination of shrimps-clams-mussels and fish in a tomato sauce with a generous amount of garlic and hot pepper.

Do you have any advise for the aspiring chef in Bermuda?

For anyone that aspires to become a Chef, I always tell them to be prepared to put in a lot of work and long hours. I really mean this!

The knowledge does not come only from pot and pans. You need to enroll in a good culinary arts school, study very hard. Travel and work in as many different places as you can, to experience all the different culinary styles and techniques. This is just the beginning. Then you have to apprentice with a Chef for a few thousand hours. One day, if you’re lucky, you’re a Chef!