Massimiliano Campanari, Executive chef, Lavo (Palazzo)

“On top of my list I always put a nice spaghetti with extra virgin olive oil, sliced garlic, fresh tomato and basil; it’s a simple and fresh dish that makes me feel like I am in Italy. In Italy we mostly use dry pasta all week, but on the weekend grandmas show off their skills, and the family gathers around the marble table to help crack eggs or cut the pasta to the desired shape. The funny thing is that there are no recipes for this pasta—it’s something that goes through generations. It’s in the blood.”