Sunday 8 June, Doriana Tucci together with her friend, I attended a special evening: a challenge among the best Chinese chefs in comparison with internationally renowned chefs.

The show was held at the Boscolo Hotel in Milan with the recording of an episode of Greatest Chef China Italy edition.  Stars of the evening: Liu Peng e Eugenio Boer.

More than a challenge, a true comparison between techniques, traditions and products. This is gourmet cooking television program aired on CCTV, Chinese state television, and at the same time is being promoted online.

Do you think that in the edition of 2013 the average viewers per evening was twenty million with a peak of listening that has touched the thirty-five. Caspita! Without a shadow of a doubt is the moment of cooking and its protagonists, not only in Italy, but all over the world!

Although lately maybe you overuse the sharing of food images, the fact remains that people love the creativity with which the chefs, almost true superstar, transform.

During serata, sitting next to delicious Patricia Contreras, young Mexican artist and photographer, between a chat and the other dishes I tasted and voted for this competition to taste.

Want to know who won the challenge? Of course Italy! To represent the chef Eugenio Jacques Christiaan Boer.  Let us try to know him better ...

Chef Eugenio Jacques Christiaan Boer

As a Dutch father and mother Ligurian, Eugene grew up in a mix of very different culinary cultures together. Already three years she cooking in the Netherlands with his grandmother Rosa, the mother of his mother. The love of cooking was born so, with fresh pasta prepared together every Thursday to the delight of his father. At twelve, the decision to work in a restaurant despite the contrary opinion of the family. At the end, Having regard to the stubbornness of his son accepted, but only on condition that ended in contemporary studies by Accountant.

“I worked and went to school, but I was happy. I liked what I was doing, and I love it still. I've been really lucky in the years of apprenticeship. I had the good fortune to meet the great masters of life, as well as unequivocal professionals. They helped me grow teaching me how to capture the 'true'… avoiding the 'unnecessary'. Now these teachings, even the most hard and humiliating, I know that I have served.”

– Eugenio, I shall quote a comment that made a person of my acquaintance referring to your beard: "A chef is like a doctor and a soldier, must be able to present. Shaved or at least with a short beard. "

By reading this comment, I can only smile. I chose in my life a formation of severe discipline. Only those who are 'forced’ in the ideas and executions, It can really give a new aspect to his work. And 'why I do not judge the work of a professional by his appearance, albeit cared anyway.

– What do you think of Chinese cuisine?

I love the East, and Asia in general, a world that has always fascinated me and my wife Emma introduced me helping me to overcome my phobia of flying. But that's another story ...

–

I have known George Perin during a evening dedicated to Nebbiolo that took place a few days ago at MO.OM Hotel Olgiate Olona, in the province of Varese. And 'now my habit, interesting if I evaluate the arguments of my interlocutor, deepen his knowledge with a chat that allow me to understand and above all continue to learn.

Chef George Perin

The choice of Giorgio to make the cook was almost a must. In those years, the addresses were in fact privileged school aimed at vocational schools that allowed an immediate entry into the labor. Nato and Verbania, opted for the Hotel School of Stresa initially without any ambition career.

Season after season, away from the affections and friendships, the path has begun to inspire enthusiasm. The good fortune to work alongside great chefs of Novarese, allowed him to be formed by learning the fundamentals of classic cuisine which then has maintained over the years as the pillars of his working method. As they say, one thing leads to.

Detto ciò vi presento l’Executive Chef dell’Hotel MO.OM Giorgio Perin. A lui la parola.

• George, Do you think you can eat with good raw materials without spending follies?

Not only can, but it is necessary if you want to produce a good result that satisfied both customers and the home for which you are working. Is it not what you normally do in every family? It tries to contain costs and to meet all the needs. A result that can be achieved through a careful selection of products, proper calibration of goods, and a cooking method that avoids wastage reducing to a minimum or even canceling them.

• The best catering 'yesterday or today that'?

I think that there is the best of one better than the other without the. I spiego. Today we tend to always seek new flavors, new combinations, and new cooking methods to satisfy both palates that need to shrink the waiting time and the consummation of the dishes. But we must not forget that in the kitchen 'yesterday' there are tastes, perfumes and authenticity that no news today could never make us forget. Many recipes of today are reinterpretations of dishes yesterday, the most genuine and natural.

• Would you recommend to your son / daughter to go your own way?
  

Every job, se fatto bene, commitment and passion is hard, as well as every person is the architect of his own destiny. NO, I have not recommended it to my children my work, I have never expressed their willingness to do so. Personally, I am happy that they feel in their choices made.

.

• Why do you think women have a harder time to establish itself in the high food?

In my opinion it is difficult but not impossible. This work when done with passion requires great dedication, sacrifice and time. I would, therefore, not a matter of ability or possibility, but of self-denial. Getting high food may mean giving up the family, for fun and time for themselves. But things are changing in this direction.

• The kitchen is a question of meaning. It is scientifically proven that women have a higher sensitivity. Precisely for this reason, you accept to work alongside a woman?

A few years ago I would have had some serious reservations if I had proposed a collaboration between men and women in the kitchen, maybe for my dominant character, perhaps for bias, or maybe just because I've always seen my work "Man". Today I would be more open to this possibility, but would not do it as a matter of sensitivity, because in order to cook well, to match tastes, to create color effects, this skill is essential regardless of gender.

Cynthia, I conclude these our chat by telling you that I spent almost an entire life being keen for a job that required me great sacrifices but that gave me enormous satisfaction. Thanks to this experience I got to know great minds, other countries and cultures. I'm still happy with my results and operating. I thank my family for the patient, enthusiastic, objective support without which everything would have been much more difficult. In Fede, George Perin.

How not to share the words of George. The family, for those lucky enough to have, is the most important support in life. And 'nest that warms us in the cold moments and sustains us in difficult. Never take it for granted ...

The kitchen of Chef George Perin.

—

The first time I saw Piero Bertinotti it was like seeing an old trunk of olive. You know the olive trees, those marked by many grooves that draw the eye to the pride and peace that transmit? Well, I do not know words to explain better, I know that the feeling I had was this, but not only… looking Piero, that evening, I saw him in the face of my father.

I think it's been over a year since that time, whatever was left in me like a tightrope, call it pure sensations, but I had to go back to find the man with whom I felt the need to speak. Life d'istinto, convinced that in good times and bad everything makes sense.

Piero Bertinotti, with her daughter Paola and daughter Laura, leads to Borgomanero in the province of Novara, the 'Pinocchio Restaurant‘. A local in 2012 celebrated fifty years of work created with his wife Luisa. A realtà, as often happens, born from a passion.

Piero was born chef, began his working life as a truck driver in his father's. Fu nel November '62, with the purchase of the parents of 'Pinocchio Bar' in Borgomanero, to bring it closer to the kitchen. The time, experience and enthusiasm then did the rest.

There are things that you can not do without. You can not always choose what we want, but above all we love to do. They say they want is power, I only say that those who do not test has already lost. Piero has done. In his local fairytale you can escape from reality for a moment. Although it does not have the 'star', I am personally convinced that the real stars, ha ce compatible with Gia.

When I came back to find it, waiting for him while he was still in the kitchen, I sat in exactly the same place I had occupied the first time I had been there. In front of the large window, looking at the garden wet with rain, between a speech and the other with Laura and Paula ran the thoughts interrupted occasionally by the dishes that tasted.

Nostalgic atmosphere and pleasant music suddenly drew my attention to a man who looked like me in the room admiring a plant mimosa. I have no fear of saying what I feel. It’ why not spontaneously I restrained myself from saying… “But how beautiful life…” He looked at me, and sharing the same thought me smile.

Once finished lunch I moved into the living room by the fireplace. Looking burn the wood was reflecting on the 'heat' that transmits the fire, in the broadest sense of the term. Once there was a fireplace in every home, was to the nest, the meeting point of the family. I really miss those days ...

While I waited for Peter to reach me, on a small table I noticed the calendar of historic cars of 'Association Les Miserables Borgomanero. A passion that unites us and that we grow both as soon as the weather permits it.

Upon his arrival, After the customary greetings, I think he expected the usual questions. I do not do interviews with real, or better, we say that what interests me is to understand people when they feel that their existence can send me something. It 'sa way I learn by listening to the experience of those who, Piero, familiar with an industry that I love but by the many facets.

We spent the afternoon so, anecdotes, advice and stories of life. I'll tell one that struck me in particular. One evening a few years ago Piero received a call for a last minute booking. The lady on the phone asked if he could have dinner together with another person to 21.30 justifying the delay for a return from abroad. Piero despite the time agreed, commending, however, do not delay.

From there a short lady called warning that unfortunately would have been late an hour for reasons not related to their. Piero heard the tone mortified accepted, provided that the two people were content to simple dishes. The couple arrived: it was Oscar Farinetti and his assistant, of which Piero was not aware, but who knew. In an age where most go on with names altosonanti, listen to this story made me very happy. The rest I leave to you.

At the end of our chat, when I asked him if he had someone in the years to inspire, did not hesitate a moment to answer. I spoke of a 'Cook with a capital C’ which he considers the best. A man who loves to be in the spotlight, some consider to be a free spirit insane.

La follia, the real one, we see it every day in people who apparently seem normal. What I mean is quite another thing, is synonymous with genius that changes the world through ideas. I love challenges and people of character, sometimes rough, but that leave a mark. Of course, I got to give the name of the Chef who keep to myself for now. First I have to know.

About, I did not say that the first time I was by Piero I ate snails more good in my life! I advise… 😉

Peter and Paola Bertinotti with the book 'Family Secrets': home recipes handed down from generation to generation among the friends gathered. (photography by Paola Bertinotti)

There are chefs who feel the need to live in intimacy in their kitchen. Their mission is, as well as cooking, give the correct expression of the territory to the dishes that process.

In this regard I think of the words of my dear friend Roman Giorgio Ferrari: “The History of Italian territory pulses at each step. Why do some dishes are done so in a certain place and not in another? Because creativity, the imagination and the needs of the people of that place have created the kitchen”.

It 's so that Roberto Franzin, a cook Treviso moved to Rome for a few years, I described his work. I got to know him recently at a workshop organized by the Group Restaurateur of the Treviso I attended.

He Treviso, I ... well Treviso, the result was a lot of chatter and smiles. Roberto has a dream, tornare home, return to his Treviso. A dream that we share… But now it is his time, and then I will tell him.

He started working at a country inn where the kitchen was poor protagonist.

"Cynthia, I remember that period with deep emotion, because today more than ever I am convinced that what they taught me then, is more important than what I thought I had found out later ".

His father worked the land on behalf of third parties, Roberto sometimes followed him in the vineyard. The earth teaches ...

"With him I learned to smell the scent of the earth, but not only, I learned that plants should love, not dominate ... nothing should be forced ".

His mother briefly met Sicily and the warmth and scents of a unique.

"She gave me a love of cooking and the respect of those products that expertly cultivated in his garden. I have taken away so the taste of the simple things… I interpret this in the memories ".

His career as a chef began in 1985 at the Restaurant The Estrosi, a Oderzo, in the province of Treviso.

"The years go by, and a decade later I realize that in order to follow my passion well I get rid of bureaucracy and accounting. Hence the choice to work as a chef employed, occupandomi only the menu and kitchen management… reached my maturity I could finally dedicate myself to my passion: I offer to take the guidance of the Court Family Restaurant Zanon at the Relais & Chateau Villa Abbazia Follina, noble palace of the seventeenth century. "

The 14 August 2009 Enzo Vizzari, Director of Espresso, organizes a conference in Treviso on the kitchen while making two great teachers of the European landscape: Feel Santimaria, Spanish chef of the restaurant Can Fabes, batches and chef Jean-François Piège, cuoco francese di Les Ambassadeurs Hôtel de Crillon di Parigi. On that occasion, Roberto notes trying to figure out the two poles of the conjunction of two large kitchen which has the honor of assisting.

"Hokey great technique, Santimaria territory pure. I'm curious, I learned to observe, I do not just watch: are two different things. I think it is important to research, but I do not like things extreme. Sometimes I give myself some flight, but were still attached to my territory. I try to reassess the raw material, because I consider it the starting point for good food ".

And it is with the Saints Santimaria, that, After a long chat and a piece of bread dipped in a tomato and seasoned with extra virgin olive oil, opens the way. The dishes Roberto begin to lighten.

"I therefore decided to concentrate on the search of my roots, find the words to hear who I was and where I came from. Today, my kitchen is so…. Territory ".

The path of Roberto continued in Rome, all’Osteria Le Coq. The fate sometimes takes us away from our land, by memories, its perfume. The lure of the roots, however, is too strong ...

"When I go back to Treviso emotion is always the same. I believe that within each of us lies the lived this link, the recall of the roots, almost an umbilical cord ... The memory of Sunday lunch, dell'profumo of boiled, horseradish that my father scratched and kept under vinegar, Bread festival, the smell of burning wood in the fireplace ... in my kitchen and prepare dishes that usually, are evoked those moments ".

Oggi Roberto, at the restaurant Le Coq, prepare a menu named Crumbs be related to its. A sequence of courses that tells, looking out from the kitchen to the tables, to engage the customers as if they were sitting in the kitchen of her home.

“No shortage of contamination, Carbonara goose come hell bigoli, Geese that the Romans brought in Mondragon, small hill of Treviso. Li raised to the power the Jewish people of Giudecca, are born so that my dishes. We must not forget the story ... if we step back, back to what I believe is the future. As for sturgeon in pork, to remind the Romans who once also the Tiber was populated by this prehistoric fish. This genre has never evolved to the needs of the territory, but he preferred to move away. Today in the Sile and the Piave there are still copies that are protected. The game will, resides in that hot stone collected in the Piave holding a slice of the fish that once inhabited most of the Adriatic and its rivers, the embers below to form a slight smoke, accompanied by an ice-water marinated radish and onion Bassano with hints of smoke. The carp was the custom of the kitchen of a time as the savor, for longer storage cooked foods… but here put to preserve its history”.

Do not forget where you come from, otherwise you can not tell who you are, These are the words that told me the Saints Santimaria… Roberto Franzin

A few nights ago Enrico Fiorentini, chef del The restaurant Canneto at the Sheraton Milan Malpensa Airport Hotel, I was just amazed! Let me explain why ...

When I see posted on social networks photographs of dishes without the slightest explanation I stizzisco somewhat. I like to understand what I see, and it is for this reason that the curiosity to know I do not hold back from asking information about the creations of raids cook on duty.

I am convinced that curiosity, Ben fasting, to be successful. It 'just ask without fear of not knowing. Many do not know, but alas they do not ask. You can make good food culture, wine, oils and vinegars as well, information with pills that do discover an underwater world of good things.

Good, This time the photographer-cook-creator to be pinched is Enrico Fiorentini.

I must confess, I saw that I myself almost did not believe it, that, after a couple of times ironically I pointed out the lack, to remedy he wanted to dedicate a plate, but not only, also he told me unless I ask him! 😉

Read below as he described it…

"Fettuccine with saffron drawn to the bronze fennel cream, prugne rosse and cacao "

Cynthia, the fettuccine with saffron bronze drawn, is a limited production dell’The. Agr. Vigna di More, very small company Marche, rather small, of which the holder is one of the simplest and most genuine people I've ever met.

The prugna rossa in this period is at its highest, with the balance between sour and sweet it is extremely sugosa. The fava di cacao enriches and gives the character of crispness and authority in respect of saffron, noble spice made from the flowers heart. The wild fennel finally, is the spontaneous grass for excellence this season, gives freshness, pleasant feeling of lightness and clean on the palate.

I have dedicated this dish because I think you have a lot of similarities with all these qualities that I just listed. An understated elegance and a sophisticated simplicity ... a combination of qualities that may seem conflicting, while on the other hand they are each the other compensation.

I must say I was pleasantly surprised that Henry. Think about that as soon as I met him I was a little obnoxious. I asked him to tell me a bit’ di's, but with a recommendation, to use the heart…

But who is Enrico Fiorentini? I mean the man, as well as the chef ...

Cynthia, I can start by telling you that I liked being in the kitchen because my, for work, They were often absent. Saturday was market day, you shopped, and then, back home, you cleaned vegetables. I liked the manual and the product processing in food, was fascinating, and it still is. I remember an old cookbook found in a drawer, “it Carnacina”. Initially seemed to me almost incomprehensible, then, on the occasion of get-togethers at the end of the school at the time of medium, I used venturing into some marble donut not properly leavened, to smile even thought ...

When it came time to choose the high school address I was tempted to orient myself to the hotel. I was not aware of the sacrifices of life to which I was getting into. From the first year I was involved from my era chef, Marco Olivieri, little extras in school events. At a distance I can tell you without a doubt that I was lucky, because it was a serious professional who carried out his work with passion. Here is the key word for those moving towards this career, the passion and the feeling, basic requirements for those who want to cook.

I do not hide that I put more effort at work and in school, of course when there was an opportunity; why I take this opportunity to thank my family who constantly has always supported me. After graduation I started with the first experiences, da Peck, from the Orti di Leonardo, by The Duke of Milan, until the Emerald Coast and Tuscany, then continue abroad, with the meeting of cultures and ethnic cuisines. A continuous metamorphosis of man and chef who was in me.

With foreign travel I have changed many things in my life, It took over the loneliness, melancholy, remoteness. It 'was then that I would concentrate more on the job, locking me in myself, in my world, surely with a different impact on being, becoming less social, less communicative, more closed, Bear and moody. When I came, after a long stay abroad, I found myself almost catapulted into an environment that no longer recognized. When came the time to leave was invading me anxiety and anguish ... A succession of strong emotions that was pouring in the kitchen, perhaps, because over time, It grows emotion ...

That was what I wanted to Henry, I wanted to come out and so the man was. Reading his words, besides to excite, I understand a little more what it means to be a chef today affirmed. A tough job that, seen from the outside, really it does not make the idea of ​​the difficulties. As I often say, to understand the people and their work, the only solution is to live them, directly on the "field".

Henry also loves music. This is what I wanted to give me, music reminiscent of the sea, summer, and walks on the sand barefoot ...

It was once said that vanity is a woman ... once!!! Now things have definitely flipped, I am referring to men more often than chef, superstar! Sure it's their time, but perhaps it is the case that they return a little bit in the kitchen! Mmm, I now know that I should stoop, before I arrive in a pot head! 😉

Va bè, Seriously, the fact is that for us women assert is a bit more difficult. We must be brave, competent, possibly good-looking, in ordine, Madrid, wives and ... well do double the effort. Or are we to step back ... or remain!

This applies to all fields of Italian society, administrations, in health care, in politics and,  per stare in tema, nell'enogastronomia. Just look at the relationship between, men and women, both in cooking and in the kitchen judge who.

It 'a world of mostly men chef and men assessors. Ebbasta!!! We women, mostly, we have much more feeling than you, it is scientifically proven, and sensitivity nell'enogastronomia dowry is very important!

Detto ciò passo la parola a donne chef, stellate and, from various Italian regions, this living environment, and then make an informed judgment can give a coherent answer and female. Please, a voi oral ...

• Antonella Rossi, And Chef Patron at the Restaurant "Napoli Mia” (NA)

Hello Cynthia, always the cook, also the time of the Monzù monsù or as they say in Sicily, has always been a man, even if women were to cook for the family.  Il cuoco oggi è chef, and by definition is a man.

For us women it is increasingly difficult to find space in this category, even though at times many women are better than men. Women have an aesthetic vision of the TV and watch it from the feminine side, making it more elegant. For cooks males we remain women, and therefore we do not have visibility as their.

• Maria Probst, Chef del Restaurant "The Red Tent” Cerbaia (BE)

Hello Cynthia, I wonder why!? Therefore, you have to be especially sports. And 'lives a little’ different from the usual. Many sacrifices and much satisfaction… every day you have to be on top, motivated, happy, and with a great desire to do ...

It is not a job for everyone… It is always under examination, and you do not have a day of relaxation. But if you are a person with a strong motivation, gives you a totally different world from the usual. Woman struggling to emerge more, perché riflette sempre sui propri errori. L’uomo, unlike, and more self-confident.

Then there is another important factor, namely that of having to arrange even the family. Doing a job so challenging is truly an art. In my case it is only possible because the family is a family.

• Paola Bertinotti, Boss Restaurant "Pinocchio" in Borgomanero (NO)

Hello Cynthia, I can tell you because I do not do. The’ commitment of the room compared to that of the kitchen is lighter. A chef can not possibly leave the kitchen. A woman generally also has commitments with family and with children who can not delegate some other.

More fortunate are those who work at home, but, I tell you, I could not give up the afternoons I spend with my children until eight in the evening. Ubi largest ...

• Erica Petroni, Genius of Food at its Laboratorio “FOOD ART FACTORY” (MI)

Hello Cynthia, Well there are,  io sono un esempio…

The reality is harsh. They are all men; must be respected as a man, have so much strength, and work for twenty hours a day without a break and without respite.

For women who do make it, there is no privacy! In addition to the men that still annoys a woman to command ...

• Nadia Zampedri, And Chef Patron at the "Trattoria Pegaso” a Gavardo (BS)

Hello Cynthia, penso che sia solo una questione di famiglia.

Avendo dei figli da accudire non è possibile organizzare un lavoro come il nostro.

It 's too as long as you require.

• Nadia Vincenzi, Chef and Patron of the restaurant "Da Nadia" in Castrezzato (BS)

Hello Cynthia. Le donne chef hanno più difficoltà ad affermarsi rispetto agli uomini, I think because of old prejudices.

It 'a tough business regardless of whether you are male or female, to do this you must be very certain.

This is my thought.

• Carla Teodori, Chief Restaurant "AD Cookies” (RO)

Hello Cynthia, I too have asked me, but… a po ', it is because we left behind with the times. Until a few years ago we women were not very well accepted in the kitchen. It 'a very heavy work, both physically and mentally. Personally, I had serious problems working, I went ahead especially for stubbornness, do not be intimidated when making their male colleagues teased me.

Then, as for all the work we are a bit’ penalized by having to care for their children and the family. It 'a job that takes you over time to have no more social life, and believe me, there are few people who will give up. To the Executive Chef you must have a lot of experience, if it is abroad, all the better. For example, when I went to Egypt to practice, I was the only woman to have the courage to do. And a very long story to explain, There would be talk for days and days ...

• Delilah Davoli, Chef presso Pause Restaurant-International Centre Malaguzzi Reggio Emilia

Hello Cynthia, I think the underlying reason is to be found in the roles traditionally assigned to women, mothers first, and only recently entered the world of work, and very few in robes management. Mi auguro, and it seems to me that something has changed, that these spaces, will “conquered” by women.

We know that often women are to have an edge over… If we know well demonstrate the ability to use our brains through our gifts of organization and efficiency.

This does not mean that the chefs do not lead to organizational problems, rather, social life is put to the test. “Courage, we can do it!”.

• Trish Bottura, Chef per eventi

Hello Cynthia, Perhaps the reason lies in the fact that it is a very challenging job, be occupied 12/16 hours per day for a woman who has a family becomes difficult.

Usually a Chef Executive remains in the same place long-term, and the structure that assumes any fears motherhood…

Who knows how to make the soup, raise your hand!  

You will say: "Ehh Cinzia, that it takes to do so!"But no! A good soup if done right, must be done in a workmanlike manner ... rather, to rule Tano! It is not over ... Now I ask you: "Minestrone soup in winter or year-round?"I do all year ... and you?

I love the soup, nice warm winter, e of estate tiepido. A mega concentrate seasonal vegetables, of vitamins and minerals. Too bad that for many in summer and, how to say ... a dish inadequate. Io insisto, and I do it anyway!

But we are really capable of doing the soup?

A few days ago we were discussing with the chef Giancarlo Morelli Most of the mistakes that are in the preparation of soup. Unwittingly it I found a few days later to talk it over with the chef Tano Simonato. He reiterated the common mistake, including my, proceed in the kitchen putting together all the vegetables.

Enough, I decided, I want to know how serious the soup!

Cynthia,  just say it,,it,Season with salt and a little 'sugar,,it,Stories of People Cynthia Tosini "Tano,,it… here's the recipe:

"The cold soup Tano Simonato"

Ingredients:

• For the broth:

Carrots, zucchini, sedano, white onion, Pomodoro Ramat, basil, laurel, juniper berries.

Preparation:

After you have cleansed all the chopped vegetables, leave on the heat for at least three hours on a low flame.

Go to chinoise (Colino) and keep only the liquid part.

• For the vegetables:

Carrots, zucchini, this, peas, potato, fave.

Preparation:

Soak the chickpeas the night before (at least 18 hours); put in baking and keep them al dente, about 50 min.

Peel the vegetables and cook as follows:

       – Cut carrots diced and boiled al dente holding.

       – Cut the zucchini and boil until al dente holding.

       – Blanch the peas in boiling water for a few minutes already and keep them al dente.

       – Blanch the beans in boiling water for a few minutes already and keep them al dente.

       – Peel the potatoes and cut into diced and boiled in already boiling water and keep them al dente.

       – Peel a potato and boil it for a long time, to be able to then crush with a potato masher.

All vegetables should be salted water with a little salt.

Keep everything separate until the moment of preparation of soup.

• For the rice:

Cook in boiling water already in the boulevard rice dwarf holding the tooth; add salt of half of a normal cooking.

Preparing the soup:

Put the mashed potatoes in the broth and stir; Finally add all the vegetables and rice. Of course all cold. Season with salt and a little 'sugar.

Serve in holster and serve with extra virgin olive oil (Extra Vergine Olive).

The recipe: “I tortelli di zucca mantovani”

It’ a powder’ early to know the pumpkin, but my thoughts go out to my dear grandmother Gisella. I wanted to remember it so.

I've never said I'm originally from Mantua…?  Well you!  Li pumpkin is a real tradition. I remember when my grandmother Gisella I was preparing ravioli with spicy mustard, macaroons and of course ... the pumpkin!  Fantastic aromas and flavors that memories ...!

This vegetable originated in Central America,  oltre ad essere famoso per la festa di Halloween è conosciuto per le sue proprietà benefiche. E’ rich in vitamin A,  minerals, fiber and is low in calories. Its pulp is chopped useful as soothing to the skin inflammation, while its extract is indicated for gastric disorders. In the kitchen, then find space for multiple uses…  the first courses,  the contours, desserts ...

Good, Today I would like to return to those flavors and those scents thanks to my good friend and chef Fabio Mazzolini. A man linked to the nature and tradition… a poet of the kitchen.

Fabio, before giving you the wooden spoon to conduct the orchestra, tell me a bit 'about you ...

• Are you a successful chef, but above all a simple man, sympathetic teases me from time to time ... Better than you speak, if not you know that I do not stop more… 😉 Come e quando è iniziata questa tua passione?

The love of cooking was given to me by my maternal grandmother. Gestiva una piccola trattoria di sua proprietà a Desenzano del Garda. E’ li che ho iniziato a pasticciare con paste e farine…

• The creativity of chefs sometimes you almost scares me. We make two spaghetti with garlic and oil while we discuss ...? There are?
  

Sure you Cinzia! You have to know which is my favorite dish! I prepare myself often teeming with garlic that I melt slowly to turn it into a soft cream. The only drawback is the poor unfortunates who are talking to me right after! 😉

• Now tell me the thing that you like best ... and do not try to be funny! 🙂 In cucina intendo!

Now you clearing! Although it may seem strange to love the onion in all its uses!

• Mi è venuta una fameee!! You prepare an omelette with onions? L’adorooo! (I swear that when I wrote this question did not know the answer above)

Great choice ... I would opt for an omelet with onions blonde who routinely add grass of St. Peter!

But now notice the jokes! You pass the wooden spoon, tocca a te dirigere l’orchestra!  Tell me how to make pumpkin ravioli Mantua, with the macaroons and spicy mustard ... those of Gisella!

Fabio: Cynthia you have to make delicate pumpkin valance quality.

Cynthia: Delica? But how can I recognize it?

Fabio: What a disaster that you! From what I have put the photo!:-) Now cut it into pieces and cook it in the oven for half an hour.

Cynthia: Fabio but I have to peel it?

Fabio: Absolutely not! Once cooked, crush the pulp with a fork, Merge some amaretto sbricciolato, add the mustard spicy apple bells, red cow parmesan (Reggiana breed), and sale e pepe just as. And 'my habit to add to the stuffing of ravioli, a pinch of ground coffee to take away the cloying sweetness of the ingredients given by. Finally you just have to proceed with the preparation of pasta and ravioli pack. A light dressing flavored with sage butter and voila!

Now,  Fabio is cooking while I seriously tell you that ... he is a true artist! A man who does not like to be celebrated, and who lives his passion simply by offering it in their own creations.

As pointed out by Prof. Nicola Sorrentino, specialist in food science, Obesity is a major public health problems of the millennium. The Italian obese adults are around 4 million, those who are overweight 16 millions.One in three children is overweight, one in ten is obese. This excess fat not only spoils your silhouette, but opens the door to cardiovascular disease, hypertension, al diabetes, difficulty in breathing, all’osteoartrosi, and other well-known pathologies.

The Story of Peter Parisi, chef and owner of "Era Ora",,it,I had the power to decide and finally tell just by opting for an intervention is even with the difficulties of before and after,,it,The History Chef Pietro Parisi.,,it,products and territories.,,it,  his restaurant in Palma Campania

• Hello Peter, tell me about you.

I am a former obese kid in Naples, pesavo 192 kg, currently my weight is 74 kg.  Needless to say that in the past I have tried diets, drugs, gastric tube, admissions to lose weight ... all with poor results, and for a short time. The turning point came after the use of minimally invasive surgery.

• How did you experience the problem of obesity?

I lived for many years, say for at least a fortnight. As a kid there gave weight, but growing has begun to create me real problems, both living with my peers, that mental. I was mocked for my physical, and this led me to become estranged from companies.  I found myself in an existential loneliness that was pouring with great feasts of food.  It was hard to get a girl, I smiled certain, but they walked away. Everything was complicated, from dressing to relate with people. My adolescence was not easy…

One night I even risked their lives because of a sudden sleepiness due to obesity, that led me to go out and hit the road with the car. Someone pointed accusing me of using drugs ... anything!  But it is easier to judge than to understand ...

I recall the memory of a friend who accompanied me during my long night gastronomic itineraries, between croissants, peppered mussels, fried pizzas and cannoli ... The resulting weight gain brought me many problems like sores under belly, always swollen feet, excessive perspiration, difficulty in movement.

Cynthia, it was difficult to get up in the morning. A lot of listlessness, headache, Back pain ... I almost want to smile when I think now I can not stay in bed for more than 7 hours. I am a cricket in the work, turn around and casually tossed it is a wonder. Pleasures discounted for many ... but not for me.

• How did you live your everyday relationship with people?

I see on television and in newspapers that many people having difficulty in weight loss fall into despair. Nello stesso tempo vedo persone non obese che ci considerano degli incapaci, of the weak, for our difficulty in sustaining a dietary regimen. The consequence is the marginalization.

I happened to go to a restaurant and being told by the waiter if I needed the support of two chairs.  You have no idea how I lived discomfort every time. The reality is that obesity creates huge barriers,  port and those who live, almost to hide.

• Your willpower, valid and necessary medical supports, the passion for your work ... elements that have led you to make a decisive impact on your life. 

One, now my life has totally changed. It 'been a difficult path.  Ho avuto la forza di decidere e dire finalmente basta optando per un intervento sia pur con le difficoltà del prima e del dopo. I have regained that confidence in me that I had lost, and now, with my experience, are more than ever determined to give hope to those who want to like me going down this path. One thing is certain, my passion for food, for the traditions, for the area that I send in my job as a cook, is constant and unchanged.

• Peter, now you're the chef and owner of your restaurant "was now" in Palma Campana. Despite your young age, becoz you are immersed in this world as a child. What are your plans for the future?

I started 7 age, in the pastry kitchen of his maternal uncle almost playing. Then, as is often the spark is struck, and it was love at first sight. But we think, spettatore della preparazione della sfogliatella riccia ripiena di ricotta di bufala con salsa allo Strega… bè, bewitched seriously!

The studies and experiences then did the rest. My plans now are geared towards proposals for a good table, with healthy,  favoring km 0, and buying from small producers. With the service of Market Gourmet Shop of Era Ora, propose them to the consumers, a new way of shopping.

I chatted at length with Peter. He 's young but determined, passion for the traditions, to the territories and for the rediscovery of the good flavors of the past unites us. Our origins are different, ma eats physician always, I feel at home everywhere, fortunate to live in a country full of typical unique in the world.

In love ... but you say "in love" of those who? But to me obvious! Quiet Maximum I can already see that Gin eyes or noo ...?! Friends, Seriously I want to present Massimo Dellavedova, my dear friend and chef ... I love that man!

I met him now time back by Antonella Varese, other chef protagonist of my story. He tells me often that Antonella is its female version, while I was there I can only say, I have the pride to count them both among my circle of friends. It certainly does not refer us the art of cooking ... I can see your face "alienated" by my son Andrew, that tells me that friends often noticing my interest in this world think about how lucky he is and tell him: “Who knows what dishes you eat at your house! E lui: "Ehh ...!"I must confess that I love good food, but how to cook it is better to pass over. E… va bè! Mica can be good at everything!

Ooops ... I am lost ... What I said?! Ah sì, I love Max, and as I could not. Sensitive and passionate man, but a bit 'crazy like me. With him my ironic emerges to the fullest and when you are, I enjoy it too much to take it a bit 'around, Time passes and the sound of laughter. When he tells me about some anecdotes, "Its a kind host who asked him the fish, but he did not know too much about fish ... "I say that we just have to laugh! Maximus in a gastronomic event has had the audacity to create finger in plastic balls that came from a vending. For non-expert like me, finger food is food eaten with the hands. Think that funny and original use as if by pulling balls like when the children estraevamo eager to discover the surprise! Well Max is so, loves to play on the imagination of the people ... Not for nothing is one "chef smile!”

Ma always eats physician, I point on the simplicity ... and in fact a day, while listening to the speeches of haute cuisine between him and another of his great colleague starry, I could not help myself. Do you think that debating the use of leaves from taste of oyster, the Oyster leaf Leaves also known as vegetarian oyster. Well 'I intervened so: "But I said sorry, but directly use the oyster noo ...?!” They looked at me almost resentful of my lack of appreciation for their research, I would call sometimes morbid! Now you see such elaborate dishes that often the authentic home cooking is an object of desire! Recently I happened to find myself in front of almost manic presentations. Beautiful certain, but sometimes more suitable for photo shoots for cookbooks! It 'true that creativity is part of their profession ... And then I say that perhaps revisit the classic dishes of our tradition, is what you expect people like me, who like to approach to a simple kitchen and quality.

I once asked Massimo: "What do you prepare yourself to me if I asked you a fresh appetizer for the summer?"He accepted the challenge and asked me: “Breadsticks amaretto wrapped in prosciutto di San Daniele with low salinity with bicolored storm melon mint, accompanied by finger food drawstring cantaloupe melon, and yellow melon with ham dehydrated. All accompanied by a woman and a Fugata Torbato”. Wow dissi!
He is not considered a great wine connoisseur ... When once asked him what he said predilection : "You know there are different, depends on the place and my mood ... the choice of wine for me to follow the mood ". Have you ever thought about it? It, an incurable romantic sweet and passionate as me. His dream is to create the space in which to invest his projects, his experience and his great creativity. And as I say, must always leave the doors open to the hopes, because people full of resources should be supported and encouraged ... are the future and the driving force of our beautiful country!

As one of my colleagues: "The earth is not ready for the extra terrestrial" and I add ... "as women for romantics". Maximum Dellavedova