Hotel Amigo

Born in Ischia, Vincenzo Regine has been brought up in the purest tradition of the island. Off Naples, Ischia is rich of Mediterranean flavors. Rabbit in terracotta, sun dried vegetables in olive oil, calamaris, octopus, and shellfishes are specialties that accompanied Vincenzo’s childhood.
He intended to go into cooking, and his thoughtful eyed uncle initiated him in this discipline.
His collaboration with two masters of Italian cuisine, Sergio Mei and Alberico Penati, refined his talent and led him to Brussels, where he participated at the Bocconi launch. This year, it is as Executive Chef, that he will be celebrating the 5th anniversary of the best Italian restaurant of the city.

What is your definition of the Italian cuisine?

To me, Italian cuisine is the cuisine per excellence; it associates pleasant colors and various savors. Its simplicity and conviviality explain its success all over the world and why it is present in the finest gastronomic places.

Its bases are classical, but leave the door open for evolution, depending on trends or on one’s will.
Personally, I enjoy the fact that it is so diversified, with products and preparations proper to each single region of Italy. I do like the idea of inviting the Bocconi’s guest to travel and discover my country from a different point of view through my cuisine. My aim is to achieve the highest possible quality and for that I select most of the ingredients from their production place: white truffle from Alba in Piémont, extra virgin olive oil from Tuscany, Parma ham and parmesan cheese from Emilia Romana…

From where came this interest for fine cuisine?

My uncle is the person who initiated me into cooking. By his side I have learned the basics of Italian cuisine. It quickly became a real passion which guided me to highest goals. I decided to leave Ischia to improve my knowledge. Gastronomical influences came from my collaboration with two of the greatest Italian Chefs: Sergio Mei and Alberico Penati.

What would be the definition of your cuisine?

It is an authentic Italian cuisine, with which I enhance quality products issued from the savoir faire of the best Italians producers. By mixing colors, flavors, perfumes I allow each guest to enjoy dishes with their senses and it is a bit of Italy that is also coming up during the meal.

Give us one of you favorite ingredient, why and how you like to prepare it?

I particularly like ginger and its fresh flavor. It does not belong to the traditional Italian ingredients, but it allows me to add an oriental touch to some of my recipes. By coming fresh, marinated or grated it is easy to use it in different preparations. Lately the Bocconi’s guest specially appreciated the Cream of Rice with Pink Ginger!