Italian chef who learned about Asian flavours in the Alps and southern Italian cooking in Hong Kong

“When I was young my parents were busy at work, so most of the time I stayed with my grandparents in the countryside in Piedmont, where I was born. Most of the houses have small farms or gardens, and my grandmother grew her own vegetables and fruit, like figs, pears, grapes and cherries.“My grandfather went fishing and caught trout in the river behind our home. They’d usually pan-fry the trout with butter and herbs, seasoning and white wine, or grill it barbecue style. We ate the vegetables we…