Italian chef Igles Corelli, the master of crispy lasagne, on his creative roots

What are your childhood memories of your parents trattoria in Argenta, Italy? I remember my mum rolling dough for tagliatelle and making baked pasta. I also remember the smell of roasted potatoes. The trattoria was a familiar environment.I was very young when I started helping my parents, mostly serving dishes to customers. That was where I learned to understand customers. There is a proper way to convince people to eat good food. In all the restaurants I worked at, I always had a one-on-one