Federico Bartoli, 35, provides a wholesome and authentic experience for all ages at Monno, Jumeirah’s charming artisanal Italian eatery.

We caught up with the head chef as the restaurant launches a new menu for the coming season.

Designed to capture the heart and soul of Italian cuisine, while remaining true and respectful to both ingredient and tradition, highlights from the new menu begin with ‘Alici Camouflage’, an antipasti dish presenting marinated anchovies topped with a creamy burrata dressing, parsley chlorophyll, squid ink, and fermented lemon cream.

The ‘Saffron Risotto & Japanese Wagyu Brisket’ is sure to appease those with a hearty appetite, as is the ‘Casoncelli alla Bergamasca’ – handmade ravioli stuffed with beef, parmesan, sage, butter and beef bacon.

Where did you grow up?
Bergamo in Italy.

When did you know you wanted to be a chef?
I can’t remember the exact moment I chose this profession but I fell in love with cooking when I was a child, watching my grandparents preparing handmade pasta and tomato sauce for me putting so much love in.

What is your favourite food memory?
Pasta parmesan and butter was my daily dinner till I was 11. It reminds me of my sister, my brother and I. three happy kids having dinner, watching tv with my dad struggling to cook something for us.

What would you tell people about Monno that have not yet visited?
Monno is a place where they can find not only great-tasting food, but memories, emotions, and stories that I tell people through my dishes.

Where did you train? How difficult was your training?
Italy, France, Australia, French Polynesia and now Dubai. The most difficult one was at a Michelin-starred restaurant in Italy, but also travelling is really challenging because you are continuously out of your comfort zone.

Where do you get your inspiration?
From nature first – it's perfect and fascinating, and also from my memories.

Favourite kitchen equipment or gadget?
Chef knife, of course.

Best piece of advice you would give a home enthusiast?
Be a moral person when you buy ingredients and try to support local farmers where you can.

Do you always make your own meals, or do you occasionally go for a cheeky McDonald’s, or a frozen pizza?
When I'm at work I don’t eat all day because I'm too focused. So sometimes what happens at 1am when I leave the restaurant, I start feeling hungry, so eat whatever is available (which isn’t usually much at that time).

What spices should I add to my repertoire when I'm just causally cooking Italian cuisine at home?
Saffron. Saffron risotto is probably the best risotto of all Italian risottos.

Do you still use recipes to cook? If so, where do you get the best ones — friends, family, online, or from cookbooks?
Yes, I do. There Is always room for improvement. I always buy professional books written by other chefs.

What’s the most popular dish at Monno and what’s your spin on it?
Octopus. is a memory from my childhood when I used to go hunting with my brother and we would always see one tentacle coming out from the rocks. Today at Monno, I reproduce that memory with a slow-cooked tentacle, served on potato cream with a seaweed tapioca cracker on top that represents the cave where octopus hides in the ocean.

Five ‘must-have’ items in your shopping basket when you go shopping…
Olive oil, tomato sauce, Parmigiano Reggiano, pasta, bread.

Funniest kitchen incident?
First time I tried to blitz hot raspberry coulis in a blender. The lid blew off and I painted the kitchen (and myself) purple.

What do you think is the most challenging ingredient to work with?
Flour.

One favourite cookbook?
The Whole Fish

What is going to be the next big thing in the food world?
We will know it from Rene Redzepi in 2025 after he will transform NOMA in a laboratory.

What do you most love about your job?
That it has never been a job for me. I don’t feel that I’m going to work when I go to the restaurant in the morning. I feel like I'm going to my second home to do something I love.

What would be your ‘Last Supper’ meal? Your ‘Death Row’ meal, as the late Anthony Bourdain puts it?
Spaghetti pomodoro e basilico, served with nice bread to clean the plate after.

Monno is located at 304 Al Wasl Road, Jumeirah 1, Dubai, United Arab Emirates, and is open daily for lunch and dinner from 12pm – 12am. From exclusively using San Marzano tomatoes and olive oils, to importing artisanal Italian cheeses like Parmigiano Reggiano from Parma and fior di latte mozzarella from Napoli for handmade pasta and genuine Neapolitan pizzas, Monno’s new menu features a range of antipasti, main courses, pasta, and pizzas, plus traditional desserts.

For more information call 04-3322255, e-mail info@monno.ae, or visit www.monno.ae, @monnodubai