Food Matters With Antonio Di Santo

The Italian chef on food as a gateway to culture

For a chef, what’s more inspiring than travel? Antonio Di Santo can’t think of much. The Italy-born, Berlin-based gastronomist is one half of Zum Heiligen Teufel, Berlin’s answer to La Dolce Vita. Tucked away on a quiet street in Kreuzberg, the restaurant serves traditional Italian fare with a modern twist – and instantly takes you to Antonio’s homeland. Let Antonio take you on a culinary journey through his past as he chats about the very first meal he enjoys en route and why, for him, keeping it simple is always a good idea.

Three Questions With Antonio

Q: Your culinary journey in three words?
A: Tradition, evolution, Mediterranean passion.

Q: Tell us your three favourite destinations for food.
A: Italy, France, ... and so many more!

Q: Could you share your favourite recipe with us?
A: Of course! It has to be Panna Cotta, which has a silky, creamy texture and a milky, sweet taste.

Ingredients

1lt cream
140g sugar
1 lemon peel
1 orange peel
1 vanilla pod
7,5g gelatine

Instructions

Soak the gelatine sheets in cold water with a couple of ice cubes. Meanwhile, mix the remaining ingredients together in a pot. Bring to the boil and when it starts to boil, lower the heat and simmer for 15 minutes. After 15 minutes, remove from the heat and add the well-drained gelatine. Divide the mixture into moulds and leave in the fridge for three hours. Enjoy!