Change language

Select the desired language

Error label*
In conversation with ALESSANDRO BORGHESE


Alessandro Borghese

Born in San Francisco, Roman by education and citizen of the world by culture: we meet Chef Alessandro Borghese in New York, where he took care of the catering and cocktails for the inauguration of the new Marcolin showroom.

di Newsroom

In your life you have spent some periods in the US and New York: what does it mean representing our cuisine in the United States today?

«To represent Italy in the US for someone who was born in the US to a Neapolitan father and a Czechoslovakian mother is, first of all, an honour. And today, after many years in Italy, working within kitchens and on TV, to land back in the States, where I was born and that I left forty years ago, is fascinating. It was quite impactful from a cultural point of view, from a culinary point of view, as well as in terms of style, art and beauty. I love beauty and bringing all this here, to the United States, is for me a privilege. A way to express my Italian identity but, at the same time, to get in touch with my American side».


How do you feel about this new responsibility as “Ambassador of Italian cuisine in the United States”?

«My appointment as Ambassador of Italian cuisine in the US, because the government decided to accelerate and promote the inclusion of Italian cuisine in UNESCO’s list of Intangible Cultural Heritage, pleasantly surprised me. The fact that the government was pleased to promote it in the United States and to exploit me as, let’s say, the spearhead to enter the American market was a great source of pride and achievement for me and my whole team, the staff of my restaurant “Il Lusso della Semplicità”. We told ourselves: “Well, we must have done something nice!”».


“we’d like to adapt a bit of our Italian identity to the American market”

What are the most appreciated Made in Italy “ingredients” overseas?

«So, if I imagined myself as a conductor with all my ingredients, and I had to create a dish representing Italian cuisine to bring to a market like the US, that dish would be on the same level as an Italian furniture piece, an Italian sartorial item, a car, a pair of glasses. These are all “Made in Italy” products that are already very appealing to the market, but we’d like to adapt a bit of our Italian identity to the American market. This is something that all the true ambassadors of “Made in Italy” should do, making sure that everything is accurately tailored to customers».