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A chef who trained under the ‘Godfather of Pizza’, Enzo Coccia in Naples for four years, Federico Rapali has mastered the art of pizza making, evidenced by Little Pyg being voted Ireland’s number one pizza at the International Pizza Awards earlier this year.
Though it took some convincing by owner Paul McGlade Jnr to get him to leave Italy for Dublin, Rapali made the move and is now Head Chef at one of the city’s most unique restaurants.
Here, Federico Rapali shares his life in food…
What are your earliest memories of food?
My earliest memory about food I would say is when all the family was reunited every Sunday in my grandmother’s house and I was helping her to cook the gnocchi for all the family.
How would you describe your relationship with food?
I think that is more than a relationship, the passion that I feel for the food is oin my DNA.
What was the first meal you learned to cook?
Of course, pasta.
How did food become a part of your career?
I never thought in my life that this passion would become part of my professional career, but a few years later I’m sure it was the right choice and it will also be my future.
What’s your go-to breakfast?
Espresso.
If you’re impressing friends and family at a dinner party, what are you serving up?
My speciality and favourite dish, pasta amatriciana.
Who is your culinary inspiration?
One of the best pizza chefs in the world, Enzo Coccia.
What would your last meal on earth be?
Forever and ever, pasta amatriciana.
What’s your go-to comfort food?
Whenever I don’t have a lot of time for cook, the best option for me is making any kind of pasta with whatever I can find at home.
What’s the go-to quick meal you cook when you’re tired and hungry?
I have to say that in a situation like that I order take away.
What is one food or flavour you cannot stand?
Cardamomo.
Hangover cure?
A lot of water and big plate of meat and vegetables.
Sweet or savoury?
As much as I like sweet, I am a savoury guy.
Fine dining or pub grub?
If it is a special occasion with my date the answer is fine dining, but mostly is pub grub.
Favourite restaurant in Ireland?
Bull & Castle.
Best coffee in Ireland?
Little Pyg and Caffé Cagliostro.
Go-to beverage accompaniment?
French fries and chicken wings.
What are your thoughts on the Irish foodie scene?
I think the food scene here is thriving at the moment with excellent additions every year. You can find every cuisine in the world here in Dublin.
What’s your favourite thing about cooking?
Heat and the pressure, also creating and perfecting new flavours.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
I do really enjoy grabbing some food with my friends and being in the moment, mostly sharing quality time with loved ones.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
Irish hospitality is just amazing, lovely people. There is room for improvement in every country and we improve together.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
The moment I found out we won the Best Pizzeria in Ireland.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I wouldn’t like to single out just one chef, we have an amazing team here at Little Pyg and we strive to improve every day.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Of course, the best ingredients you can cook with , and with the people who love their job, with this combination you will serve and eat the best meal you can experience.