每个月的第三个星期一，意大利大厨马迪亚推荐他最爱的食谱，解答您所有的烹饪疑惑。

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大厨马迪亚与您分享他最难忘的工作经验：

当我还在意大利南部的卡普里岛工作的时候，一天，我收到一条刚刚从西西里海捕捞到的地中海黄鳍金枪鱼。这条金枪鱼非常大，足有2.5米长，重400千克。由于我当时工作的餐厅并没有电梯，根本无法把鱼直接运进厨房。于是，我跟渔夫两人把这条巨大的金枪鱼切成小块，然后一块块地把他们运进厨房。这并不是个容易的活！但我们都觉得花这么大的力气是值得的，因为那条鱼实在是太美味了！

在瑞士圣莫利茨工作的日子非常有趣，那儿是一个非常著名的滑雪胜地，完全不同于一般的滑雪地。我们在那里开奢侈的派对，烹制昂贵的食物。最受欢迎的晚宴料理有俄罗斯鱼子酱，白松露和香槟。圣莫利茨是一个展示昂贵料理的绝佳场地！我们所用的材料都是最好的！我参加过一个非常有趣的派对，是以70年代为主题，每个人都打扮成嬉皮士，然后热舞到天亮！

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Mattia shares some of his favorite working experiences:

One day when I was working in Capri, an island off the south of Italy, I received a fresh Mediterranean yellow fin tuna. It was just caught in the Sicilian Sea. This tuna was extremely big, about 2.5 meters long and 400 kilograms. Since we did not have the elevator in the restaurant or a way to transport the tuna directly in to the kitchen, I, together with the fisherman, cut the giant fish into smaller pieces to slowly transport it piece-by-piece to the kitchen. It was not an easy task! It was definitely worth it though because the flavor of the fish was amazing!

Working in St. Moritz, Switzerland was a very fun experience. It’s a popular destination for ski vacations, but not your average ski vacation! We would host extravagant parties and get to cook with expensive food. Popular ingredients for dinner parties were Russian caviar, white truffle and champagne. St. Moritz is a great place to sample expensive dishes! Everything we used was the best of the best! One of the most interesting parties was a 70s themed party. Everyone dressed up like a hippie and danced the night away!