Anna Prandoni, Director of "The Italian Kitchen". We met in Social Gusto, the event that allowed us to expose our experiences, albeit different, in the evolution of communication on the subject of food and wine. A young woman, listening to his speech, I got confident and determined.
I must admit to being better at eating than cooking, convinced that, you can love food and wine in all its aspects. Personally, the thing that fascinates me most, course as well as taste, are its traditions and its protagonists. I like to go to the roots. For this reason, when Anna gave each of us a copy of the speakers 1 'edition of "The Italian Kitchen" of 1929, I caught the gesture with a lot of emotion.
Today, as well as ask a few questions to get to know better, I would like to mention some steps that copy I have just mentioned. An edition of 15 December 1929, the first well of 84 years ago. Comes naturally to me comparing it to an elegant lady in step with the times, lover of style and traditions, that does not neglect the details, and that considers food a distinctive feature of our memory and our territory.
Along with Anna Prandoni to Social Taste with Laura Pantaleo Padlocks, Rosy Battle, Silvia Giovannini, Samanta Cornaviera e Jenny Maggioni – Este Gardens – Varese.
Anna, a te the oral ...
- So you're director of a newspaper, wife and cook, I forgot something ...?
I'm also a huge fan of classical and contemporary dance, a voracious reader of novels and essays, una Twittomane, and a tireless traveler.
- I often say that I am a thorn in the side of the cooks. Provoke them a little bit because I think that often exceed with the "fireworks in the dishes". Tornare un po’ alla tradizione facendo cultura del cibo e del vino anche al ristorante, what is useful and good. Two more words when dishes are served, or a wine, or the superb olive oils would not hurt our own ...
I agree, but at the same time I consider unnecessary and excessive protruding explanations, especially the ones that tell you how you have to taste a dish. If you feel the need to 'explain' how should I deal with your creation, we are in a different area from the nourishment. We enter the world of artistic creation. And then there are the restaurant, as commonly understood, but in a place where I attend and participate in a culinary performance.
Until we can get the public understand this big difference, we will not be able to explain why a huge bill, and even the value of Carlo Cracco compared to traditional trattoria cooking very well. Caution: I did not say I prefer one to the other: I only say that we must at all costs emphasize the differences to appreciate both.
- Chef superstar, it can not be more! Okay that is their moment, caspita ma, mi viene spontaneo chiedermi quando cucinano? Recently, joking with some of them I wondered when they will make a movie? Title: “Lo Chef che aspettava le sue… stelle” 😉 Esagero?
Not. Lately, our chef, joking, he said to his colleague starry: more than three you do not damage, the fourth had not yet invented. This need for affirmation, however, is the ancestral, in my view: for decades the cooks were relegated in their kitchens, to do hard work in the days and times when normal people are having fun. Now that you have cleared customs, it is also understandable their healthy need to stand out from their dens.
However, most of them, in the secrecy of the confessional, confirm that they want to come back soon. Then, a clarification: says Pierangelini answering the question 'Chef, but if you are here tonight who cooks at his restaurant?’. 'The same people who cook when I'm at the restaurant'. Dispelling a Myth: the chef true, the head of a brigade of cooking in a restaurant structured, no cooking ever: is to pass, controls the dishes, and deals with the conception and strategy of the restaurant. The good chef is one who is able to convey to its employees its history and its technique, and enable them to replicate his dishes, without him.
- And 'the era of new communication Food bloggers go go! With all due respect for the passion, all write about cooking now. What about ...
Which, fortunately, in the world of food there is room for everyone. The market, il web, Readers will evaluate and give reason to the best content, as it ever was.
- I now come to some quotes. I'm reading the first edition of "The Italian Kitchen" of 15 December 1929: "It can be said that for some time the family kitchen is in decline." I would say that the most current ...
Very current. The first copy is my security blanket: every time I make a presentation, or I am going to write something the consultation: I always find a step, a cue, a hint that gives me the 'the' wise and sensible things to write today.
- Continuous: "You can feel good in your living room and be comfortable in the kitchen; pantry must have for every woman (I add every man) la stessa importanza del guardaroba come la cucina quella del salotto”. Questo a sottolineare quanto sia importante ricercare la qualità negli ingredienti. Products of poor workmanship at low prices should not deceive ...
Agree. And we must never limit itself to the kitchen: our magazine has always been a reference point for the art of receiving. Not cooking for 'exercise in style', but to make a gift of love to their loved ones. And then you can not serve a recipe cooked with love on a plate or bad without tablecloth, or without accompanying by a light conversation and appropriate.
- I conclude with this: "If in the nineteenth century and the beginning of our need higher averted from the kitchen, must attempt to rejuvenate the art of cooking, which is the essential link of the union of the family. "
Amen! Whether it's immediate family, enlarged, Friends or relatives, the kitchen is really magical place, the glue necessary to make each assembly a unique and joyful. Some, we can not mess it up badly cooked!
Belle replies! Blanca Anna, and hooray ... The Italian Kitchen!
