Nino Rossi

Chef Nino Rossi's culinary philosophy is deeply rooted in a desire to redefine the perception of Calabria, aspiring to “break the rules so as to create new ones” and reveal a “totally new Calabria.” His ethos centers on rigorous perfection, eschewing frills in favor of sound, precise cuisine, while paradoxically enjoying the act of “mixing up the cards.” This involves a constant interplay between Italian and French fine dining traditions, infused with a curious spirit that glances eastward without straying from his indigenous roots. Ingredient sourcing is paramount and profoundly territorial. Rossi champions the astonishing biodiversity of Calabria, engaging in daily foraging expeditions between the Aspromonte mountains and the sea. He works with an expert in Alimurgia and his brigade, exploring areas like Bovesia, Ciminà, and the Grecanic region, climbing to higher altitudes near Gambarie for ingredients such as silver fir, porcini mushrooms, and products from large grazing sheep. He highlights that all spontaneous growth in Calabria carries a distinctive citric scent, influencing the inherent freshness of his dishes. His overarching vision, encapsulated by the claim “Put Calabria on the map,” seeks to elevate Calabrian ingredients onto an international stage. Initially a “fundamentalist vision of Calabria and its territory,” his approach has evolved to blend local authenticity with global appeal. This vision extends beyond Qafiz to include Aspro, a cocktail bar where liquid research mirrors gastronomic philosophy, and “Pig Calabria,” an annual event celebrating ancestral cooking with modern interpretations. With the recent transformation of Qafiz into an intimate 8-seat chef's table, Rossi fosters direct interaction between kitchen and guest, creating an immersive, authentic experience deeply tied to the memory and landscape of his cherished Aspromonte. Chef Nino Rossi's technical mastery is characterized by a precise, modern, and highly balanced approach that ingeniously blends rigor with creative disruption. He fearlessly draws from pâtisserie rules to craft savory products and vice-versa, demonstrating a cross-disciplinary expertise. A keen lover of broth and adept user of brine, Rossi's cuisine starts from the purity of taste, meticulously building layers of flavor before considering the aesthetic elements of color and symmetry, ensuring each dish conveys both liveliness and functionality. His plating and flavor profiles are defined by elegance and a sophisticated interplay of nuances, often infused with the inherent freshness derived from the citrus notes prevalent in Calabrian wild ingredients. He is lauded for his ability to master daring steps and create harmoniously balanced dishes. The Qafiz experience is now centered around an 8-seat chef's table, emphasizing direct engagement and an intimate culinary journey. Among his legendary signature dishes that exemplify his artistry are: * **Ravioli filled with broccoli, garlic and oil** * **Glazed eel with honey and n’duja** * **Cipolla sottaceto, ostrica e pistacchio** (Pickled onion, oyster, pistachio) * **Take on the wild Trota, fagioli pappaluni, arancia, artemisia** (Trout served raw and glazed with reduced Aspromonte Pappaluni bean water, candied orange peel, and bitter artemisia) * **Animella con ponzu calabrese, mandorla e origano fresco** (Sweetbread with Calabrian ponzu, almond, and fresh oregano, featuring oriental inflections) * **Carnaroli risotto with smoked herring, passion fruit, coffee and green cardamom** (A remarkable commixture of sea, spices, intensity, and aroma) * **Linguine with smoked carapaces and pine laricio salmoriglio** (A fusion of mountain and sea flavors) * **Podolica cow with black chestnut, chard and white fir citronette** * **Barbecue pigeon with candied fig, turmeric, wild chicory and hazelnut** (Highlighting his mastery of ancestral grilling techniques, further explored in his upcoming Ilex project) * **Molto dopo l'incendio** (A symbolic dessert dedicated to the Aspromonte fires, featuring white chocolate mousse with lemon, apple, white fir, and charcoal meringue).