Want to recreate that Michelin-starred feeling at home? Starred chefs Marco Campanella and Piero Roncoroni share five simple, straightforward tricks to add more flavour, colour and style. Rome (dpa) – Two stars and Chef of the Year 2025 in the GaultMillau Guide – Marco Campanella, 33, is one of the most exciting upcoming chefs in Europe. You can say the same of Piero Roncoroni, also 33, who was awarded the rare Green Star by the Michelin Guide for his vegetarian cuisine at Osteria des Centro in Lugano. Both are from Ticino and share a virtuoso ability to compose new worlds of flavour, filled with an aromatic dance of textures and always beautifully presented for the eye. But what about us at home? Well, we may not yet be in the Michelin Guide but here are five ways we can improve our cooking game – starting with not teraing open a pack and dumping it into a pot. Try these tips from the pros – they don't require any new equipment, exotic ingredients or special skills. More flavour and colour – here's how The biggest flavour killer? "Too hot, too short, too fast," says Campanella. Only at temperatures around 160 to 180 degrees Celsius can the full potential of the ingredients unfold with all their nuances. Above 200 degrees, food quickly becomes bitter, and vegetables in particular lose their colour and vitamins. Slow roasting, braising and gentle sautéing, on the other hand, make a big difference in terms of both taste and appearance. Haste is a poor cook in gourmet cuisine. A tomato sauce should simmer gently for at least an hour, meat needs three and a half hours in the oven, and vegetables up to two hours. "Time and patience are the most important ingredients," Campanella and Roncoroni agree. Many professional recipes also often specify too high temperatures. So turn down the heat and wait longer. If you take on any of these suggestions, this is the most important rule. Use herbs and spices right Campanella keeps it simple when it comes to spices, especially with meat. "A little salt, pepper or paprika powder is enough." For more umami, he relies on high-quality miso paste. Roncoroni seasons his winter vegetables with a little garam masala, turmeric or ginger. His secret tip is shio koji, a Japanese seasoning paste made from fermented rice. "It makes vegetarian dishes incredibly well-rounded, deep and elegant." Always add herbs such as rosemary, thyme or basil at the end – don't heat them any further, otherwise they lose their aroma. Finely chopped chives add a fresh, decorative touch without being overpowering. Stock cubes, seasoning powders or sauces with flavour enhancers are a no-go for both Michelin-starred chefs and should be banned from every kitchen. Pick ingredients like a Michelin-starred chef Michelin-starred chefs repeatedly emphasise: regional, seasonal, fresh from the market and, if possible, organic – and they mean it. Because aromatic, crisp fruit and vegetables have travelled short distances, are bright in colour, still have soil on them, including their green parts such as carrot tops. So if it is winter where you are, turnips, beetroot, parsnips, potatoes, celery and leeks are full of nutrients so are the best choice. Imported goods are not only expensive and may be contaminated with pesticides – they are also often tasteless. "Leave them alone!" say the professionals. It goes without saying, "When it comes to meat and fish, you should know exactly where it comes from and make sure it is of the highest quality," says Campanella. "Out of respect for the animal." Fat is and remains the best flavour carrier. Both chefs swear by generous amounts of high-quality olive oil and only use butter in certain sauces. Make everything yourself Tear open the bag and dump it in the pot? Unthinkable for a Michelin-starred chef. They make all parts of the meal themselves and say this is usually neither difficult nor time-consuming. "Fresh pasta dough made from 500 grams of flour, 100 grams of semolina and 300 millilitres of water is quick to knead," says Campanella. "Then roll it out thinly, cut it into strips and cook it in salted water for a few minutes." Roncoroni conjures up a delicious vegetable broth from vegetables he has in stock, such as onions, celery, beetroot, bay leaves, cloves and peppercorns, which he uses for all sorts of things. This is about more than just taste. "Highly processed ready-made products usually consist of inferior ingredients and also prevent us from building a relationship with food." The only exception: tinned tomatoes, for which Campanella relies on a famous Italian brand. And to take things to the next level, try bread made from your own sourdough. It takes a little practice, but it's a definitely a game changer. Decorating and serving For Roncoroni, cooking is love, dedication and mindfulness. In addition to technique and talent, emotions are crucial, and these should be made tangible when enjoying food. Space, light and atmosphere all play an essential role. "Make your meal beautiful. Start with the tableware. Dark, beautifully shaped ceramics will make your creations shine." He advises treating the plate as a canvas and placing the individual components on it in delicate portions, finely or wafer-thinly cut. "Play with colours, use tools such as tweezers. Think of it as a work of art and yourself as an artist, follow your intuition." Last of all, dot on some sauce, fresh herbs, perhaps some lemongrass. Done! Now just dress up, light some candles and think beautiful thoughts. Everything is ready for your meal, a true feast for the senses. The following information is not intended for publication dpa/tmn osf bzl cwg cja xxde arw
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