Dario Barbone

Dario is a PhD in molecular medicine who has chosen to invest in his deep passion for food versus a career in chemotherapy and 3D cell cultures. He spent a few years finding his ikigai and eventually settled by opening a small deli in San Francisco (Alimentari Aurora), focusing on eclectic international flavors backed by classic european offerings. Alimentari Aurora spans different food cultures without the need to elevate anything, it's all pure inspiration.

WHAT'S A HACK YOU USE AT AURORA THAT WORKS JUST AS WELL AT HOME?

Most people will overdo emulsions by pushing too hard on the oil portion. Choose a proper emulsifying agent (a nut, a gum, whatever) and you''ll do some magic by adding highly carbonated water to the mix. Not only you're adding a strong bicarbonate buffer system, but you're saving on ingredients without sacrificing flavors. Basil pesto, cream cheese and chives, name it.

How does your cooking at Aurora differ from how you cook at home?

Immensely. Cooking professionally is driven by achieving the same result each time. Cooking at home is free for all and an act of service to your comfort zone.

A common mistake that home cooks make?

Home cooks tend to follow recipes without thinking too much of the process and the physics involved in cooking. I suggest they learn what certain techniques bring to the plate, or how ratios can provide a robust cooking backbone. Cook by feel and knowledge, not by "recipes".

A common ingredient you think is overrated?

Truffle. Ferment your own black garlic and use wisely.

Any advice to give home cooks about ingredient sourcing?

My grandma used to make the most memorable dishes by using whatever was on sale. Clearly don't buy crap but also don't buy top dollar for stuff you can't cook.

AN INGREDIENT YOU'LL ALWAYS SPLURGE ON?

Anchovies.

How do you approach balancing flavors in a dish?

Simple answer: salt/acid/fat. However, I have been supremely intrigued by kokumi, not umami, the mushroomy-ness in each dish. It's way different than umami, it's more subtle, and can bring the savory aspect of each dish to another level. Think allium on steroids.

Tips for maintaining a clean and organized workspace?

Clean as you go, fastidiously. Make space for your work. Like in a scientific setting, planning is key to a clean mind. A mess is never a good thing. Never.

If you could bring one aspect of the pro kitchen to your home kitchen, what would it be?

We all need a high-fan + very high-temp oven, or a salamander. It's the secret key to everything delicious, like a wok is for most Asian dishes.

What can home cooks learn from pro kitchen cleaning routines?

Have a bucket of sanitized water available at all times. Clean knives, tasting spoons, etc at ALL times. Makes you feel PRO by just having it.

An unconventional tool in your kitchen that you can't live without?

A danish whisk.

Which food trend do you hope will disappear?

I want ALL ultra-processed foods tailored to specific diets to disappear.

HOW TO SALVAGE AN OTHERWISE RUINED DISH?

Potatoes will salvage any over-salted broth/stew. Just use them as salt sponges, then enjoy them later.

Your most memorable cooking disaster?

Saving the core of my sourdough starter. I once accidentally turned on the oven while proofing a levain. While the proofing plastic container was melting due to high temperature, I reached in with my bare hands and saved the "still cold" core of the levain. I proceeded to feed it once more and got back in business. Bacteria/yeasts are not an opinion, they work.

Tips for being a more efficient cook?

Sharpen your knives! And learn how to do it yourself.

Where can we follow you and Aurora?

@alimentariaurora and alimentariaurora.com

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