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!
Watch the full interview
Thank you, Antonio, for sharing your story with us. You can learn more about Zum Heiligen Teufel on their website and Instagram.