Chef Daniele Corona: Global Flavors, Italian Heart

I first met Chef Daniele Corona in the kitchen of a restaurant in Torre del Greco back in 2017. I remember sitting at a small corner counter, listening closely as Corona explained his dish for the evening: broccoli and thornback ray. Despite the busy night, Corona took the time to explain the origins, ingredients, and tradition behind the dish—three themes that have always played a significant role in his cuisine.

A bit of background. Originally from Naples, Chef Corona’s culinary journey began in his family kitchen, where he developed a deep passion for the rich traditions of Italian cuisine. He honed his skills in prestigious kitchens across Italy, including Michelin-starred establishments in Milan and Rome. After a distinguished career in his home country, he brought his talents to Canada, earning a Michelin star for Don Alfonso 1890 Toronto, and now, for his own restaurant, DaNico. He is the first and only Italian chef in Canada to earn a Michelin star at two different restaurants. I had the pleasure of chatting with him to discuss his thoughts on Italian pasta culture outside of Italy.

The Quest for Authentic Ingredients

For any chef, the journey to a perfect dish begins with the ingredients. For Chef Corona, this is a particular challenge. When I asked him about the biggest hurdle in keeping his Italian pasta dishes authentic, he didn't hesitate. “The biggest challenge is sourcing good, real ingredients,” he told me. He explained that a dish can be good, but to be authentic, it must be prepared with the right ingredients, especially when it comes to traditional recipes.

Chef Corona noted that the standards have evolved. A few years ago, it was enough to simply find Italian tomatoes or pasta. Now, as he puts it, “we Italian chefs abroad want to know where the tomatoes come from and how they were grown, or what wheat the pasta was made with, the drying times and methods, and this applies to all the products we use in our restaurants. The priority is knowing exactly what we're offering our customers, and perhaps it's precisely this insistent research that has allowed Italian chefs abroad to be so successful in recent years.”

The Art of Education and Simple Flavor

Embracing authenticity often leads to discovering some unique takes on pasta culture.I was curious to know what he thought about that. “Oh yes, I've seen many! But I'm not judging: often they're attempts at adaptation. What I try to do is help people rediscover what a plate of Italian pasta really is, with simplicity and authentic flavor, and then perhaps give space to creativity, but first and foremost, educate customers about authentic Italian cuisine,” he explained.

He believes in educating his diners, often explaining the cultural context of his dishes before they even taste them. His philosophy is beautifully simple. “I always tell them: 'It doesn't take much to make good pasta. You just need to make it well.' A few carefully chosen ingredients, cooked just right, and respecting the recipe.” He makes it a habit to explain his dishes to customers, “starting with why we do it this way and then explaining our culture. When they try it later, they can appreciate all the details described and truly appreciate it.”

Busting Common Pasta Myths

I asked Chef Corona about the most common misconceptions he faces, and his answer was clear. “Many people think pasta has to be loaded with sauces. And then there are those who overcook it, the challenge often lies with Italian-Canadians who, despite not being born in Italy, have been raised with a unique interpretation of Italian cuisine.” he said. For him, pasta is a dish with its own balance, not just something to fill the stomach. “I always try to explain to them that for us, pasta is a dish with its own balance, not something that simply fills the stomach.”

The Secret to Sourcing Quality

So, how does a chef in Toronto get his hands on these perfect ingredients? Chef Corona has a dual strategy. “I import some directly from Italy—like certain pasta shapes, good olive oil, DOP cheeses. We have suppliers who dedicate themselves full-time to this,” he said. He even has fresh buffalo mozzarella flown in three times a week from Battipaglia, Mondragone, and Aversa in Campania. “The connections with Italy are extensive, and everything is easier; you just have to pay. :) But you know, quality has to be paid for. But I also look for local producers who work well, with the same attention we give in Italy. Luckily, there are some really good suppliers in Toronto; you just have to find them and try them.”

A Global Outlook

Ultimately, Chef Corona's approach is about more than just tradition. He's also flexible, adapting his dishes to meet local tastes and dietary needs without compromising the integrity of the recipes. “I try to be flexible, without distorting the recipes and, above all, paying great attention to flavor. The important thing is to stay consistent with Italian style, but showing respect for the needs of those who dine here,” he explained. He shared an example of using incredibly fresh fish from Japan, which arrives almost daily, allowing him to create seasonal dishes that are truly unique. “Imagine an Italian restaurant with incredibly fresh fish, like the ones they use in omasake restaurants or similar. Just talking about it makes my mouth water. And that's DaNico, an authentic Italian restaurant with a global outlook.”

Upon reflecting on my conversation with Chef Corona, I developed a deep appreciation for the commitment that goes into every plate of pasta. It’s a craft that blends a deep exploration of origins, a passion for understanding ingredients, and a willingness to embrace the world while honoring a rich tradition.

Photo courtesy of Chef Daniele Corona.