German chef Peter Bueche-Schleicher reinvents the cuisine of fellow Euro nation Italy. Brave man. His take on one of the world’s most popular foods is one of deconstruction and minimalism, not the usual hearty, family style cooking often associated with Italian food. Scallops are served with licorice powder and dried olives for starters with crème brûlée topped with cherries, black pepper and micro herbs for dessert. Crane tv gets up close.