When passions collide, extraordinary stories are born. Filippo La Mantia, renowned Sicilian chef, combines two great loves of his life: motorcycles and cooking. He tells us about them while our Rave prepares a classic saffron risotto.

The origins of motorcycling His passion for two wheels began in 1972-73 with a green Ciao, followed by a four-speed Vespino 50. ‘After three days, I fell and broke my wrist,’ he recalls with a smile. From there, it was an escalation: Honda 350, 400, 550, up to the revolutionary six-cylinder BMW K100. The most exciting trip? Route 66 in 2017, with a group of enthusiasts who ‘loved the asphalt’.

From photojournalism to cooking Before cooking, he spent seven years as a photojournalist with Letizia Battaglia, riding a Honda 750, documenting Sicilian crime news. These images are now part of the State Archives, such as those of the Capaci massacre.

The secrets of the perfect risotto During preparation, La Mantia reveals the golden rules: “The rice must be stirred for 18-20 minutes, always clockwise, never left unattended.” No onion, hot broth, cold butter and high temperature in the final stages. 'Cooking, like motorcycling, is pure sharing.'

Self-taught, La Mantia now works for events after closing his Milanese restaurant due to Covid, continuing to combine altruism and passion: ‘Giving is in my nature.’