We interviewed Fabrizio Zerbone, chef of Sir Rocco | IbizaFoodie
What made you become a chef?
My grandfather was a chef, he owned a well-known restaurant in the region. He was the one who passed on my passion for cooking.
How many years have you been giving yourself to the stove?
In 1984 I started the hospitality school, alternating with weekends, festivities and summer seasons. In conclusion I have spent more than 30 years dedicated to cooking in an uninterrupted way.
What is the philosophy of Sir Rocco?
Maintain the values of Italian cuisine but innovating and adapting to new trends.
A trick to get pasta al dente.
Basically the main trick is to try it, but the experience itself is marking the cooking times for each pasta. At Sir Rocco we always finish the last two minutes of cooking in the pan with the sauce.
Three ingredients that can never be missing:
Basil, truffle and parmesan.
Could you tell us where the inspiration comes from?
The inspiration comes from the heart, from the passion I have for my work that makes me enjoy and improve every day.
What is your favorite dish of Sir Rocco?
The zucchini flower stuffed with ricotta and basil cream.
Is it possible to merge products and kitchens keeping the essence of each one?
For me to combine kitchens and products you have to have an extensive knowledge of the subjects and you need a lot of time to experiment.
What would you recommend to try someone who comes to eat at Sir Rocco for the first time?
Inside the entrees I would recommend the FOCACCIA TRUFALDINA.
Of the first: FAGOTTINI OF MUSHROOMS
Desserts: TIRAMISU CASERO
Is there a typical product of Mediterranean cuisine that is essential in Sir Rocco?
Olive oil “taggiasca”, from Liguria.