CT Exclusive: “Italian Cuisine Is Emotional,” Michelin-Trained Chef Bruno Ferrari On Cooking, Culture & More

I discovered pizza and pasta during my teenage years. From that point until my mid-20s, my understanding of Italian cuisine stayed largely limited to these two dishes. But as I began exploring more, I realised there’s so much more to Italian food that you can savour in Mumbai. To my surprise, an Italian takeover by a Michelin-trained chef was unfolding at JW Marriott Mumbai Sahar. As expected, I left no stone unturned to attend it and picked up a thing or two during a tete-a-tete with Bruno Ferrari at Romano in Mumabai.

What’s On The Menu Of The Italian Takeover By Chef Bruno Ferrari At Romano, Mumbai

As I stepped into Romano, I was greeted warmly by the staff and Chef Bruno. He moved effortlessly across the open kitchen, almost like he was performing with utensils and flames. It was fascinating to watch him guide his team, his hands constantly in motion as he brought his vision to life, each dish turning into something special on the plate. He made a point of visiting every table to check on allergies, and when I mentioned mine, he surprised me with a thoughtful dish that wasn’t even on the evening’s curated menu.

We began with fresh breadsticks and bread rolls while waiting for the courses to arrive. A focaccia garlic bread topped with Parma ham from Italy followed, resembling a pizza at first glance. Then came cheese and egg dumpling balls that surprisingly carried none of the usual eggy aftertaste. It then proceeded to a lamb dish, finally reaching the main course that consisted of orecchiette pasta and risotto.

To end the night, we were served the classic Italian dessert cannoli, stuffed with fresh cream and pistachios, along with a flourless chocolate cake, paired with ice cream that carried a subtle hint of orange. Each course was accompanied by a thoughtfully selected range of wines that elevated the overall experience.
After indulging in some of the finest Italian flavours, Chef Bruno settled into an unfiltered conversation that offered deeper insight into Italian cuisine, its cooking techniques, and the craft behind it.In Conversation With Michelin-Trained Chef, Bruno Ferrari

1. What does an “Italian takeover” mean to you beyond just the menu?

Ans. For me, it is never about “taking over”; it is about sharing a culture at the table. Italian cuisine is deeply emotional, very similar to India in that way. It’s about family, memory, and respect for ingredients. So what I try to bring is not just dishes, but a way of feeling food slower, more intentionally, and more connected.

2. What kind of experience did you want diners to walk away with tonight?

I wanted them to feel like they travelled, not physically, but emotionally. If someone leaves thinking, “I didn’t know Italian food could taste like this,” then I’ve done my job. Not impressed… but touched. That’s more important.

3. What’s one childhood food memory that still influences your cooking today?

Very simple: my grandmother is in the kitchen. No recipes written, no measurements. Just intuition, respect, and patience. That taught me something important: great food is not complicated; it’s honest.

4. What’s something people often misunderstand about Italian food?

It’s simple… but in an easy way. Italian food is simple, yes, but it’s precision simplicity. If you have only 3 ingredients, there’s nowhere to hide. Also, not everything is pasta and pizza. Italy is extremely regional; every dish has a story, a place, and an identity.

5. Do you cook differently when you’re in Italy vs when you’re cooking abroad?

The soul stays the same. Always. But abroad, I become more aware of the audience, of the ingredients available, and of the context. It’s like speaking the same language but adjusting your tone so people can truly understand you.

6. How do you balance staying authentic while still adapting to local tastes?

You never change the identity of the dish. That’s the rule. But you can adjust the entry point – maybe texture, maybe intensity, maybe composition.
It’s not about dilution, it’s about translation without losing meaning.

7. Which dish on this menu feels the most personal to you and why?

The dish closest to me is always the one that carries my region.” “Cheese and egg dumpling balls” are the closest to the memory of my grandma and have been the dish with most high selling and demand in the last 2 days here in Romano’s restaurant. Because that’s not just cooking, that’s who I am. When I serve that, I’m not presenting a recipe… I’m sharing a piece of my life.

8. Was there any ingredient you struggled to source in Mumbai?

Mumbai is actually a very dynamic market; you can find almost everything if you know where to look. Of course, some very specific regional ingredients from Italy are impossible to replicate exactly… but that’s also part of the beauty, you adapt with respect, not compromise.

9. Have you discovered any Indian ingredient that you’d love to take back to Italy?

Absolutely. Indian spices have an incredible depth. What fascinates me is not just the ingredient itself but also how it’s used, the layering, and the balance.
There’s a lot Italian cuisine can learn from that philosophy.

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10. What’s the biggest difference between cooking in a Michelin environment and a more relaxed dining setting?

Of course, the biggest difference is pressure and expectations. But honestly, the real difference isn’t the star; it’s the intention. In a Michelin environment, everything is pushed to perfection. In a more relaxed setting, you have space for warmth, spontaneity, and connection. And sometimes… that’s where the most memorable experiences happen.

What lingered with me, well after the last bite, wasn’t just the food itself. It was the experience of it. This wasn’t simply another Italian meal in Mumbai; it felt like a revelation, a reminder that exceptional cuisine transcends the ordinary. It’s left me eager to discover more of what Italian cooking can truly be.

Cover Image Courtesy: Kamlesh Garde