The Holiday Menu 2024 Interview with Chef Guido Giovanni Peradotto

The menu for the Holidays, Christmas and New Year, is more than just a selection of dishes: it is a journey between tradition and creativity, capable of telling stories and conveying emotions.

Each course reflects the unique atmosphere of the holidays, mixing classic flavors and innovative recipes to celebrate a special time of year.

Whether inspired by family memories, seasonal produce or international culinary influences, the Christmas menu is an opportunity for chefs to express themselves, combining authenticity, elegance and a hint of magic.

We interviewed chef Guido Giovanni Peradotto of Villa d’Amelia – DaMà Ristorante Gastronomico to let him tell us about his idea and what inspired him!

What are the main sources of inspiration for your Christmas menu this year?

A preponderant element in the creation of my menus is definitely the memory of childhood.

A major influence is the simple and essential cuisine of the past, the “grandmother’s” cuisine, which I always try to incorporate, more or less predominantly, within my dishes.

Another source of inspiration is undoubtedly sharing: it is a very important element for me, whether it is sharing with my brigade, sharing with people with whom I have worked in the past or a somewhat one-sided sharing made up of constant study, research and testing.

My cooking is a reflection of every lived experience, every journey and every encounter, and I wanted to bring out this detail in this year’s New Year’s Eve menu as well.

Are there any ingredients or dishes that represent Christmas in a special way to you? Why?

The ingredients that most represent the holidays for me are those that go back to the flavors and feelings of my childhood.

Some dishes and ingredients on this menu carry with them a sense of New Year’s Eve, for example, inherently, we are talking about the oysters, shellfish, or stuffed pasta, but the ones I am most attached to are the elements that make up the dessert (nougat, spices, and mountain pine).

Cinnamon and star anise bring to mind the aromas of early Holidays spent with family.

The element I cherish most, however, is the mountain pine balsamic, a cherished reminder of grandfather’s candy.

How do you balance tradition and innovation when creating a Christmas menu?

Balancing tradition and innovation is a challenge I face enthusiastically every day, both in creating dishes and in designing menus.

For the Holiday menu, I chose to start from tradition, gradually enriching it with influences and contaminations from other cultures and cuisines.

Tradition, for me, is not exclusively related to Piedmontese roots, but is a universal concept: it can be represented as much by a plate of tajarin as by a Japanese broth.

In this menu, I decided to build on the typical raw materials of New Year’s Eve dinner, combining them with modern techniques and unexpected combinations to create an experience that combines roots and innovation.

Does a dish on your Christmas menu have a special story or meaning? Can you tell us about it?

Pigeon, tangerine, mulled wine. This dish was born from the desire to associate a noble meat with ingredients that are part of the poor tradition: mandarin and mulled wine are dear memories of my childhood spent with my family.

In addition, this recipe perfectly embodies my ideal of “anti-waste” cooking: of the pigeon we use every part of it, what would normally be considered waste is used in the preparation of the base.

This dish is made through different techniques (traditional and modern) and, with its citrusy aroma recalls the flavors of oriental cuisine, to which I am very attached.

Best wishes for Happy Holidays!!!