Table of contents:

19 memorable villains dedicated by Gualtiero Marchesi to his dearest enemies
19 memorable villains dedicated by Gualtiero Marchesi to his dearest enemies

Video: 19 memorable villains dedicated by Gualtiero Marchesi to his dearest enemies

Video: 19 memorable villains dedicated by Gualtiero Marchesi to his dearest enemies
Video: Sympathy for the Villain. 2024, March
Anonim

Okay, the relevance had by Gualtiero Marchesi on Italian cuisine it was revolutionary, if we went from the restaurant for truck drivers to the “new kitchen”, from lead sauces to the “open raviolo” the merit is yours.

But the great Milanese chef, especially after the ten years of this century, the years of long decline, had perfected another art. The art of interviews.

The goal, for someone who has done so many interviews in his life and knew a lot, much longer than many colleagues and disciples, was to model like plasticine the journalist on duty dazzled by his fame as God in the land of the kitchen, to convey messages that made people talk about Marchesi.

How? Shooting them big. And many! A flurry of acid responses, provocations bordering on foul language and summary judgments that authorized someone to talk about senile dementia. But that in reality it was well-orchestrated communication, granted to him and only to him because Gualtiero Marchesi was Gualtiero Marchesi.

In recent years, the vicissitudes dedicated by Marchesi to his favorite "enemies" through the interviews have been so memorable that they deserve a collection in alphabetical order for easy consultation.

✓ Done. These are the 19 best, which ones do you prefer?

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“A” LIKE ANTONELLO COLONNA

1. "It was enough for me to see the chef Antonello Colonna twice with 'Nightmare hotels': the stuff of scoundrels".

February 2016, Interview with Panorama

"C" LIKE CARLO CRACCO

2. "At the party for my eighty years I ate at Cracco's. How did I eat? I do not remember".

November 2014, Interview with Il Giornale

"C" AS CUSTOMERS

3. “The worst customers are the ignorant. Toulouse Lautrec says that cooking is not intended for the uncivilized, the rough and the Philistines”.

November 2014, Interview with Il Giornale

"D" LIKE WOMEN

4. I take this opportunity: if I like them, I will take a chance and throw it at them. If it doesn't work out, patience. I really don't like them young, huh. What happens: forty, fifty. I tease them, then I'm nice, nice, I know how to do it. I don't take them to the cinema, I take them to bed “.

February 2016, Interview with Panorama

"E" LIKE ENRICO CRIPPA

5. “The chef of the Piazza Duomo restaurant in Alba did not like my opinion. I said that his cuisine is as cold as his personality, he is not passionate but he is very good, is this perhaps a negative criticism?"

July 2012, interview with Style, insert of Il Giornale

“F” LIKE FERRAN ADRIA

6. The Spanish chef earned a lot of fame with his quirks and then closed the place at the height of his success. Maybe he was tired of losing money”.

July 2012, interview with Style, insert of Il Giornale

"G" AS A GUIDE

7. "If I still have it with the guides? Now everyone is discussing, on blogs, on TripAdvisor… Maybe the guides were better"

November 2014, Interview with Il Giornale

"M" AS MAXIMUM BOTTLE

8. “We have to see how these rankings are made (50 Best Restaurants n.d.r.). Just think that Bottura is always among the top three. A friend who has just been to the Osteria Francescana showed me a series of dishes, and I didn't understand a thing. My cooks went there, and they didn't like it “.

February 2016, interview with Panorama

9. “Massimo Bottura? The raw material must not be upset, what does it need? It plays around the product to get back to where it started, so it's not my kitchen”.

July 2012, interview with Style, insert of Il Giornale

"M" AS MASTERCHEF

10. “Can I say it brutally? Watching Masterchef you learn shit. We do not look for the essence, the quality, the material. We must exalt the material, not ourselves.

11. "I can't stand that people are forced to be creative to the bitter end, to produce cows".

12. “I don't like to perform, I'm not like someone who, I don't mention names, is always on the track, with the desire for success. When I was young I didn't even leave the kitchen, I was ashamed”.

13. "I'm afraid my program will end up in the cauldron of all other cooking shows, even if it will be the best".

February 2016, Interview with Panorama

14. “Chefs on TV do badly because they deceive that this is the kitchen. But cooking is a science.

15. “I happened to see something of the talent: a dish that was shameful, and everyone said“that's good than good”. Impossible for me”.

November 2014, Interview with Il Giornale

16. “Spectacular, extreme and at the same time bow a daily job that is very hard, heavy is a betrayal. Defects of the three judges of Masterchef, Cracco, Barbieri and Bastianic? No comment.

December 2012, Interview with Lettera 43

“R” LIKE RENE REDZEPI

17. “What is the chef of Noma in Copenhagen building? What will remain of your restaurant? Cooking is time and memory, many people do not remember a single dish of starred places where they dined: it makes no sense to me.

"V" AS WINE

18. “In Erbusco I didn't let the dishes out until the waiters had made the glasses disappear. At the very least, I allowed it to be served in such a way that it would not disturb, between courses.

19. "I haven't touched alcohol for 17 years, what should I do, wine makes me sick"

February 2016, Interview with Panorama

THE PAOLO LOPRIORE EXCEPTION

In the midst of this deluge of fake-scoundrel perfidy, the exception shines, isolated. A long series of praises extended over time for Paolo Lopriore, now chef of the Il Portico restaurant in Appiano Gentile (Como), as well as his favorite pupil.

“The best of my students is Paolo Lopriore. Now he works at the Grand Hotel in Como. He is extraordinary, a true artist”.

February 2016, Interview with Panorama

My heir? Paolo Lopriore, the only genius. Then there are those who have worked well: Oldani, Cracco, Berton, all people who cook with passion and intelligence, but he deserves something more. When we worked together we were fused, it was no longer clear what was mine and what was hers. A club will open in Como, I want to go there “.

November 2014, Interview with Il Giornale

“I hear that I have a soft spot for him. I like his enthusiasm, he is sanguine”.

July 2012, interview with Style, insert of Il Giornale.

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