Art on a plate: the compositions of Ametista qb
Ametista qb, or essential elegance on a plate. Like artistic creations, the culinary compositions that spring from the creativity of the couple behind Ametista qb come to life on the blank canvas of the plate and resemble contemporary art installations. Curious to understand where they come from, we interviewed the Ametista couple and here's what they told us... Enjoy the read!
How did Ametista qb come about and why this name?
Ametista was born from the synergy of a couple in life who wanted to take on a new challenge to transform a passion into a sharing of beauty. Amethyst is undoubtedly one of the most fascinating and mysterious stones in existence, and in the same way, contemporary cuisine should, in our opinion, aim to amaze and provide a magical and never mundane taste experience. Qb is the unit of measurement of creativity and sensitivity; in fact, 'just enough' is the secret to making a recipe unique.
Where does your passion for cooking come from? Did you do any special studies to create this page?
Someone once said, "You always cook with someone in mind, otherwise you're just preparing food." This is how a passion for cooking is born, from the desire to take care of others with a dish that feeds creativity above all else and provides a moment of pleasure. We are constantly studying, reading, traveling, tasting, and testing new flavors.
Your compositions are extremely elegant and minimalist, offering maximum flavor: what is the idea behind your creativity?
The idea that guides our creations is balance, both in aesthetics and in the interplay of proportions, textures, and flavors of a dish.
What inspires you when creating your dishes?
We can be inspired by anything that tickles our creativity, a color, a paradoxical combination of flavors, the discovery of a new molecular cuisine technique, the desire to interpret a historical recipe, etc.
How do you choose the combinations and style of your dishes?
The combinations and style of each dish are born out of improvisation. It's like singing: first you study solfeggio, breathing, and vocal techniques, but during the performance you don't have to think about technique, only about conveying an emotion.
How much time do you spend creating the dishes we see on social media? How much effort goes into an image?
Patience is the basis of every good recipe. Behind some individual elements of a dish, there can be days of work. Carelessness is the furthest thing from our idea of cooking.
Are there any shapes, colors, flavors, or foods that you prefer?
We prefer contrast, anything that can provoke amazement, in the presentation of the dish and in the taste.
Which of your creations are you most proud of?
We don't play favorites; we are behind every dish, but we are certainly very emotionally attached to our first published creation: "Cuttlefish and cabbage in four textures" and our "Blue risotto."
You often use Weissestal lines for your compositions: which ones do you find most functional for your kitchen?
The Weissestal lines are all sophisticated and striking, but our favorite is the Plus line, which is refined, clean, minimalist, yet full of personality, a blank canvas that enhances every culinary creation with style and elegance.
Ametista qb creations
1. Risotto with Borretane onions and purple cabbage scented with orange, served with rosemary-flavored carrot cream.
2. Fake egg with milk jelly, mango and carrot yolk, white chocolate shell and black pepper on cocoa powder.
3. Broccoli, primosale cheese, and ginger ravioli with cherry tomato cream and grapefruit zest, on a purple cabbage broth.
4. Rocca Ricciarda potato gnocchi on a cream of fresh peas, drops of spherified burrata, black garlic corals, and mullet bottarga powder.
5. Rigatoni with zucchini flowers, camembert fondue, and spicy paprika jelly.
