The Chef's Table
1:16pm Thursday 17th May 2012 in Eating Out
This week, it’s the turn of Ivan Tetti, chef at Fratellos, the woodburning restaurant, in Swindon Tel: 01793 574444
When did you first take an interest in cooking, and when did you decide you wanted to become a chef?
My grandparents had a pizzaria in Sardinia and I would always help out in the kitchen so it was second nature for me from the age of seven.
Where did you do your training?
After leaving Sardinia at 16, I left for schooling in Rome where I was introduced to all regional dishes – it was a great experience.
How would you describe the style of food served in your restaurant?
Fratellos is a traditional Italian with fresh, regional dishes. We have the only wood fired pizza oven around, giving a true taste of Italy.
Do you have a signature dish? If so, what?
My signature dish is the Montesoro pizza as I created this for the owners, who are from Calabria. It is something that sells well as there is a big Calabrian community living in Swindon.
What would you order from your own menu?
I love fish dishes, so seabass in a creamy vanilla sauce is always tempting when we have it on the specials board.
Your favourite vegetable, and why?
Bell peppers, straight out of the wood stove, with virgin oil, garlic and fresh, homemade bread – fantastico!
And favourite dessert?
For me, it’s the classic Tiramisu – ‘pick me up ‘ in Italian. It’s so great after a big meal if you don’t fancy coffee.
Do you cook a lot at home? What sort of food?
At home I usually cook fish pastas – linguine with prawn and rocket is a big favourite.
Where else locally do you like to eat?
Usually I don’t eat out but if I did venture out I’d probably go for a nice cut of steak, somewhere like a good, old-fashioned steakhouse.
Why should people come to Fratellos?
We were voted winners of the Best Restaurant in Wiltshire by Heart FM listeners out of more than 500 nominations, so I guess that means our menu is extensive, cooked with fresh ingredients and passion and our restaurant has a great ambience.