Visiting chef talks of Michelin stars and modern cuisine

As we nibble deliciously tender loin of lamb - stuffed and breaded, then prettily tucked in leaves of savory cabbage - we ask visiting Italian chef Damiano Nigro about his restaurant's Michelin star.

Is it such a big deal in Europe nowadays?

"Of course," he says, adding that business has doubled at the Villa d'Amelia in Italy's beautiful Piedmont region since the star was awarded.