Striving for consistent quality
HOSTARIA DUCALE, GENOA
A stone’s throw from the Doge’s Palace in Genoa, the Hostaria Ducale is a small, sophisticated restaurant with only about 20 seats. Here, chef Daniele Rebosio breathes new life into old traditions and regional dishes from Liguria. To achieve consistent quality and a perfect balance, he selects high-quality ingredients.
“A journey full of flavours and surprises begins with inviting starters and ends with aromatic coffee.” That is what chef Daniele Rebosio, who works at the Hostaria Ducale in Genoa’s historic centre, offers. “Our restaurant was established in 2019, and I joined it in 2021 after working in different places in Europe for eight years,” says Rebosio. “At Hostaria Ducale, we try to combine tradition and innovation, and this concept appealed to me. We cook with products from our region, Liguria, whenever possible. We are lucky to have both the sea and the mountains nearby. We choose traditional recipes, but at the same time, we try to reinvent them, keeping the recipes ‘clean’: without frills. We aim for elegant dishes featuring sweet, crunchy, savoury or sour elements. As a chef, I strive for the ultimate balance. We are carefully trying to reinvent the traditions of Liguria and Genoa.”
Time also plays an important role for Genoa’s chefs. “We try to bend time to our will by sourcing high-quality ingredients that allow us to serve a consistent end product,” Rebosio says. “We also simplify processes in the kitchen to ensure a consistent end product. For example, we use Debic Tiramisu as the liquid base for our dessert menus.”
Rebosio is also a fan of Debic Butter, which is made from fresh cream. “It is a high-quality butter that is very versatile in the kitchen. I can use it in both sweet and savoury dishes, as well as with meat and fish. I use this butter in our risotto to achieve a stable smoothness; there is a nice balance between the substance and the fat. As a result, I can serve a deliciously creamy risotto.”
Rebosio also uses Debic Butter for his Béarnaise sauce. “The good fats allow me to retain all the flavours while infusing wild fennel. This makes the sauce glossy, delicate and delicious. We also add a knob of butter to the stock when glazing eel; this gives it a nice shine.”
“We aim for elegant dishes featuring sweet, crunchy, savoury or sour elements.”
HOSTARIA DUCALE, GENOA
- Use a Debic liquid dessert base for your desserts or pastries. This will ensure desserts of consistent quality.
- Use Debic Butter for both sweet and savoury dishes as well as for meat and fish dishes.
- Add a knob of Debic Butter to stock to make your dish shine beautifully.