Confusion is the only restaurant to have won the Michelin star in Porto Cervo. A success resulting from the dedication and experience of chef Italo Bassi, who was particularly satisfied with this last season in Porto Cervo. He understands everything, especially in his voice after having answered one of the classic questions asked at the end of a long journey aboard the Confusion, surrounded by the splendid setting of the Promenade du Port.
Naturally, each year is a chapter in itself – states Bassi – with all the various problems that can actually influence the progress of the season. But I can say that it was an excellent year, with many American tourists who had the pleasure of passing through Porto Cervo and in this place.” Fame, after all, precedes him. The only Michelin star in this slice of Gallura, an exclusive and modern menu, an experience that starts from the Enoteca Pinchiorri which will take him towards the Rising Sun in Tokyo, as executive chef. After returning to the Bel Paese he succeeded in the great feat of winning the third Michelin star. A goal, achieved in 2003, which for the Florence restaurant meant regaining possession of the pinnacle of Italian cuisine. But this is another story, given that the present for Italo Bassi has the shape and substance of Gallura granite even if it never lacks that touch of originality that has always distinguished it. «The philosophy has remained intact – continues the chef – but like everything we clearly need evolution. The dish is never something static, especially in our proposal which always changes based on the availability of the local product.”
In this regard, what was the most requested dish during the season?
«I wouldn’t really call it a reach. At Confusion we try to offer a tasting journey accompanied by fine wines. The experience of our guests matters more than anything, and it was our tasting menus that were appreciated by customers.”
How do you manage to create something unique and special?
«Since I arrived in Porto Cervo I have tried to keep my identity intact. Thanks to my past, I have always managed to propose a cuisine that reflects what I really am, from the great research of raw materials, aesthetics, taste to technique”.
What is special about Sardinia compared to other places?
«Simple, the ingredients. In this case just look for them and don’t distort them. We have a sea rich in fish, crustaceans and molluscs, but vegetables and legumes should not be forgotten. Clearly, commitment, vision and constant research are needed, also coming into close contact with the producer in order to convey to our customers the entire philosophy of the food they are eating.”
If he were to describe his menu, how much Mediterranean cuisine is present in his dish and how much is the result of experience abroad?
«If I had to give a precise number I must say that there is always a good eighty percent that must be linked to the territory. The fortune of being in Sardinia is to always have the high quality of typical local products available.
This is in fact the identity that underlies Confusion cuisine. A philosophy that, even with just one ingredient, allows you to fly further by bringing back a sensorial memory of an event, a holiday or, why not, a journey.”
How do you keep a star for so long?
«It takes work and passion for this profession. Keeping up with the times is never easy, but sooner or later the results will come if you are satisfied with the path taken so far.”
So I ask you: are you satisfied with your work at Confusion?
“Certain. I am very proud and proud of the achievements achieved in Porto Cervo. From this point of view I don’t lack ambition and I never stop working to achieve my goals.”
