Domenico Ruberto, chef of the I Due Sud restaurant at the Splendide Royal Hotel in Lugano, shares with us his tips on how not to spoil anything with a food he is particularly fond of: the tomato.

Grandes Tables Suisses : Which is your favorite vegetable to cook in the spring time and what do you like to do with it?  

Domenico Ruberto : I have a great passion for tomatoes, it is my favourite vegetable during the summer, and it reminds me of my childhood. I also find that it is one of the key ingredients of the Mediterranean cuisine and an incredible versatile gift of nature for the kitchen. For the tomato, or rather for the search of the most authentic essence of its flavour, I have dedicated one of the dishes that best represent my gastronomic style. A long maceration to extract the purest taste of the water from the tomato. As a result, the linguine captures the flavour and gives the palate all the aromas and colours of a sunny day in southern Italy.

GTS : Today nothing is thrown away! Do you have a recommendation on a vegetable with which you can use all parts and how?

DR : Do not waste is one of our mottos in the kitchen at I Due Sud. As I said, tomatoes are a source of inspiration for me and are one of those products that do not have the slightest bit to waste. For example, we dehydrate its skins and make a powder that we use as a tasty finish on the pasta. With the pulp we create a rich and full-bodied consommé. Finally, in order not to throw anything, the seeds are marinated to give a precious touch for the fish dishes. In the kitchen, scraps can become real resources!

Find all the information about the restaurant I Due Sud of the Hotel Splendide Royal in Lugano, on the following website : https://www.splendide.ch/