Chef Salvatore Sodano: How Family Tradition Shaped a Michelin Star

Meet Salvatore Sodano—a familiar face from last year's "In the Kitchen Campania" series. Let me reintroduce you to him. Born and raised in Naples, Salvatore's passion for cooking was fired up in his family kitchen. This passion whisked him away to work in some of the world's most celebrated kitchens in Rome, the Amalfi Coast, Malibu, and London, among others. He finally put down roots in Venice, where he confirmed a Michelin star as the head chef of Local Restaurant. Now, Salvatore is diving into a fresh adventure with Trattoria Local—a laid-back but equally passionate project that brings his polished skills to the heart of cozy Italian cuisine.

Recently, I had the wonderful opportunity to explore his perspectives once again on his philosophy, the evolution of pasta, and what it truly means to be a chef in Italy today. His insights were as rich and complex as a perfectly crafted ragù.

The Golden Rules of Pasta

For Chef Sodano, pasta isn't just a dish—it's a testament to tradition, an expression of art, and a reflection of life itself. He began by sharing a fundamental truth that, as an Italian, he holds dear. "Well, as Italians, there are some characteristics that pasta must always have, and in my opinion, a chef of any caliber should never overlook them." He then listed the three golden rules that, to him, define a great pasta dish: "Pasta must be served al dente, it must be well-mixed, and it must be tasty." This simple yet profound statement perfectly encapsulates the Italian reverence for quality and authenticity. It’s not about over-complicating things; it's about getting the basics right, every single time.

A Chef's Journey of Research

The subject naturally flowed from the importance of tradition to the role of a chef in the modern culinary world. Chef Sodano views his work not just as cooking, but as a continuous journey of discovery, a philosophy he's applied to both his fine-dining menu at Local and his newest venture. "I think a chef's work is always focused on research, both in terms of ingredients and the application of a particular technique to make their dishes appetizing, fun, and engaging." This focus on research is a testament to the dynamic nature of Italian cuisine.

The concept of a curious diner is something Chef Salvatore believes has profoundly changed the landscape of Italian pasta. He observed a shift in the way people approach food today, a shift that has allowed him to experiment with the flavors he showcases at his restaurants. "I believe that guests' awareness and desire for innovation have completely changed the culture of pasta. Now we enjoy nuances of acidity, umami, and rancid flavors, which, when interpreted correctly, make us understand how much the way we conceive a pasta dish has changed."

The Power of Family Tradition

This forward-thinking approach is deeply rooted in the past. For Chef Sodano, the connection between a chef and their family's culinary heritage is unbreakable, something that particularly influences the style of Trattoria Local. "I think every chef who carries with them a family culinary heritage always refers to those ideas or those basic recipes as a starting point. I still use my mother's recipe for shortcrust pastry, for example." This personal touch is what makes Italian cuisine so special. It’s passed down through generations, not just in cookbooks but in the hands-on lessons and simple meals shared at the family table. These inherited recipes are the foundation upon which a chef builds their own unique style.

An Ethical and Economic Menu

Chef Sodano also talked about a topic that is increasingly important in the culinary world: seasonality. His entire menu, both at Local and his new Trattoria, is driven by what’s fresh and available. "My entire menu is entirely influenced by the seasonality of the produce. This is for ethical reasons, to support the small farms I work with that engage in extensive research and who, of course, follow only natural methods. This is for economic reasons, because, for market reasons, an out-of-season product will undoubtedly cost more."

As our chat came to a close, I was struck, once again, by Sodano's passion and humility. He is a master of his craft, but he views his work as a continuous process of learning and discovery, always guided by the traditions of his past and a deep respect for the ingredients he works with. His philosophy is a beautiful reminder that the best food is not just about technique or flavor, but about history, community, and the timeless connection between a chef and their heritage.