King of the crustaceans SPAGHETTI ALL'ASTICE May it be a little more sophisticated? In the Ristorante Conti fresh lobster ennobles down-to-earth spaghetti. An irresistible combination. And we do not even talk about the sauce ... What can the Italians do best? They make every day a feast and every meal a feast. "Everything is celebrated with great dedication and passion," enthuses Diego Roberto Magro. And that's exactly what he does as chef of the Ristorante Conti at the Zurich Opera House. The best example? His spaghetti all'astice . The preparation of the al dente cooked pasta in creamy, sea-spicy sauce, topped by fresh lobster, lasts almost three hours. First there is the marine animal. "We get our lobster from Maine on the American East Coast," explains Diego Roberto. "Basically you should never cook lobster for more than five minutes, otherwise the meat will be tough." Now he bisects the crustacean, which has taken on a bright red color while cooking, and triggers the scissors. Most guests are unaware of how much skill and care in the preparation of their spaghetti all'astice were in the game, on which now lobsters to the completion. And that, Diego Roberto Magro thinks, is a good thing too. "If you're invited to Italy, the mum usually cooks and it tastes unbelievable." He also wishes to enjoy the Conti: naturally sophisticated.