· the chef

Luca grew up in a small village in Piedmont, where his grandmother taught him that the best pasta is made with patience and the worst eggs you can find — because the yolk fights back. After training at Mugaritz in San Sebastián, he chose Barcelona as his home and private kitchens as his stage.

· philosophy

"I cook Italian the way Italians actually eat — not the way they perform it for tourists. Simple ingredients, obsessive technique, no shortcuts."