Lessons haute cuisine by chef Cracco, "How Veneto is in my dishes," The celebrity chef talks about his love for the cod, bigoli, pasta and beans. And how can you defend the tradition
Clelia Delponte Pordenone - The secret of master chef Carlo Cracco is a binary. E 'on addis kitchenware the railroad that the chef originally from Vicenza addis kitchenware saw start the journey of its own success. He tells us himself while still hundreds of people are calling in the halls of the Fiera di Pordenone where he has just finished a cooking class. My father was a railroad man - he says - and his profession has allowed me to travel and learn about the cuisines of different cities, discover that I loved since childhood so much so that, since I was getting chubby, my mother was preparing portions pi small compared to my brothers and I remained very mortified. In Milan, Carlo Cracco restaurant has 2 Michelin stars and 2 forks by Gambero addis kitchenware Rosso. She is an example of a man who has built himself his own success not only in the kitchen. How much did the DNA Venetian? Much, because I tend to work too much and I would like oil to be everywhere. What its basic principle? Study and have ideas to develop. I do not follow trends, but I try to prepare a sustainable cuisine, rich perch made with good ingredients and I want to entertain the customer. What are the dishes that most fond of? I love the codfish, which I remember from her mother prepared the night: addis kitchenware filled with the perfume house. But the pasta and beans, bigoli, sardines in sauce. In Milan, some ingredients are not found, so I do send my father broccoli addis kitchenware fiolaro Creazzo or friends Friuli him sclopt, edible wild plant. Are you in the forefront of the defense of "Made in Italy" ... Absolutely, important to value our cultural heritage, let's not rob. We need to be able to defend the origin and quality of our products, we can not allow others to do business using the Italian name. Why Master Chef is so successful? I think the fact that there are people to cook "normal" that you put in the game to chase a dream '. And these dreamers what to cook in the future? I hope always good dishes, health-conscious (so no fats such as risotto with rice starch and served with lentil flour that I presented to Pordenone), which enhances our cultural heritage and biodiversity.
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