History: Now the head chef at
Svago, Mirco Speri has extensive and worldly experience in the restaurant
industry. Starting out, Mirco spent his first five years studying at
In 2001 Mirco left Stefano Cavallini Restaurant and moved to
always wanted to be a chef?
I have always wanted to be a chef since I was ten years old.
would you define your style?
Italian food that is simple, based on high quality produce and with minimal handling. I like making traditional dishes that utilise modern techniques & methods with attention to presentation.
compulsive about ?
Cleanliness in the kitchen especially floor surfaces, and a sense of order an organization, and punctuality.
greatest culinary inspirations?
My Parents and grandparents, especially the great skill of curing and preserving foods.
Your greatest culinary inspirations?
Insalatina di manzo, pesche e limone/thinly sliced beef with peaches & lemon also Gnocchetti di patate e carote con salsa al taragone/potato gnocchi filled with carrots & taragon served with sage butter sauce.
Signature Dish: Crocchette di patate, baccalá e anguilla affumicata con salsa al rosmarino/potato, codfish & smoked eel croquettes with rosemary salsa; Ravioli di zucca e amaretti salsa alla mostarda di frutta/ravioli filled with pumpkin & amaretti with mustard fruits; Semifreddo all’amaretto/amaretto semifreddo