Pride of plate

Fresh ingredients are crucial for such dishes as basil pasta with scallop, veal with roasted fennel, and brodetto (a seafood stew).[Photo provided to China Daily]

Potenza will be presenting some classes next week at Beijing's Via Roma restaurant with chef Francesco Senna, who has been a friend since the two met at recent pasta and pizza world championships in Italy. There will also be a week of special dinner menus starting April 9.

He says he's looking forward to sharing Italy's food culture and learning more about China's.

"I know the Chinese food we have in the US is misappropriated, though we have some Chinese chefs who do what I do in terms of trying to preserve what is authentic. But Chinese are very bright people - they give Americans what Americans want - in business, they will never make a mistake. They give you what you recognize, at the best price possible and keep the business simple to operate. They are very ethical people who work hard.

"My wife especially likes Chinese food, but when we eat it in the US, I wonder: What is real?"

Contact the writer at michaelpeters@chinadaily.com.cn