Interview with Antonella Ricci and Vinod Sookar

Antonella Ricci & Vinod Sookar are chefs at restaurant Al Fornello da Ricci. After graduating from a banking economics program, Antonella entered the world of cooking to run the restaurant run by her family. She learned to combine her deep knowledge of the very rich tradition of Apulian territory with solid culinary training at Paul Bocuse's famous Lyon cooking school. After graduating from the High School of Cooking Training in Mauritius and working in various establishments on the island, Vinod Sookar fell in love with Puglia and quickly learned to prepare homemade pasta, capocollo (Italian dried pork), and salami. Antonella and Vinod met in Mauritius in 1998. The two got married and opened their very own restaurant Al Fornello da Ricci, where they conjure up delicious Apulian cuisine. We asked the chefs some questions to get to know them better, about their culinary inspiration, their favourite dishes, and much more.