THE FRIENDLY GOURMET GI­ANT

All About Italy (USA) - - All About Italy -

Alias Chef An­tonino Can­navac­ci­uolo. There are many other things he can do: cook­ing, of course, but also en­ter­tain­ing a tele­vi­sion au­di­ence by telling his story. A story of pas­sion, sac­ri­fice and im­por­tant peo­ple, all those who sup­ported him and be­lieved in him, as he tells us in this in­ter­view.

Chefs are the new rock stars, they say. Now peren­ni­ally present in ev­ery tele­vi­sion pro­gram, im­por­tant peo­ple of­ten sur­round them, have a con­sid­er­able salary and at­tract an in­creas­ing num­ber of fans. Above all, they have launched a “new trend”: the per­fectly pre­pared cui­sine, mean­ing care­fully se­lected in­gre­di­ents and hours be­hind the stove to pre­pare un­usual dishes. Now ev­ery­one feels they can cook. Now ev­ery­one, even more, feels they can be food and wine judges. In all this chaos of bright lights and TV hosts, how­ever, it hap­pens that some of them for­get who they are and what their core work is. Seem­ingly, not chef An­tonino Can­navac­ci­uolo. The gen­tle gi­ant of Ital­ian cui­sine (in the lit­eral sense, given his 1.91 me­ter height) has hit the head­lines with his 2013 de­but on the small screen con­duct­ing the pro­gram “Kitchen Night­mares”, but his name in the high-class cater­ing sec­tor was al­ready well es­tab­lished: when he was just 24-years old (he is now 42) he opened his restau­rant Villa Crespi with his wife Cinzia on Lake Orta, in Pied­mont, em­i­grat­ing from his na­tive Cam­pa­nia re­gion and proved him­self quickly, gar­ner­ing 2 Miche­lin stars, 3 forks in the Gam­bero Rosso guide and 3 hats from the weekly L’espresso guide. His TV ap­pear­ances also in­creased: “O’mare mio”, a four-episode spe­cial of his own mak­ing, and, above all, his judge sta­tus on “Masterchef Italia” so­lid­i­fied his pop­u­lar­ity. Charis­matic and good-na­tured, he gets the chance not only to show off his cook­ing

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