DUBAI: At The Rustic Bakery in Riyadh, the scent of freshly baked sourdough greets every visitor. But for its executive chef, Francesco Luigi Carusi, it’s another aroma that lingers deepest in his memory.
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“The smell of trippa in my grandma’s kitchen. For the non-Italians: trippa is cow’s stomach lining, slow-cooked with tomato sauce, carrots, and celery. Sounds scary, but trust me, it was always a celebration dish in my family,” he tells Arab News. “Every Sunday lunch we had it, all of us around the table. That smell is basically the smell of my childhood.”
That early connection to food was the seed of a journey that would eventually see him work in more than 50 venues worldwide, and earn recognition in the Gambero Rosso Guide and a UNESCO endorsement for sourdough bread.
The Rustic Bakery in Riyadh. (Supplied)
