Volterra - I've been in jail (cooking)
Volterra - I've been in jail (cooking)

Video: Volterra - I've been in jail (cooking)

Video: Volterra - I've been in jail (cooking)
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Anonim

Cene galeotte is one of the most modern prison rehabilitation experiments. The idea is that once reformed, the inmates of the Volterra prison can work in the city's restaurants. While waiting for the next teacher, Massimo Bottura, we asked Paolo Gori from Trattoria Da Burde (Florence) to tell us how it went. Helping himself with this video.

The doors open and close behind me, a guard escorts me along the cold corridors of a fortress that has seen people pass by. The kitchen is colder than a cold room, all around are the faces of my kitchen brigade. For a day and a night. Ritual presentations, illustration of the menu, the fires light up and everything heats up. There are many things to do, there is no time to stop in the kitchen. In short, it is no longer clear who is outside and who is inside, we are just the team that has to prepare dinner.

Of course, steel knives and ladles are obsessively counted (we are always in a prison!) But otherwise everything flows naturally. I am treated with white gloves: we don't even talk about washing a pot or cleaning a counter, they think of everything and polish everything without a moment's pause. Then comes out a coffee that froths and heats like the one in the bar, with a thick and compact mocha-type cream. But how do they do it? And to cut onions with knives that aren't even good for butter?

At dinner time everything is ready, we wait calmly for our guests. In the meantime, here is the numerous and impeccable dining room brigade that comes to take the aperitifs. Everything goes smoothly, dinner is soon served. We can go and get the applause of the hall. Warm atmosphere, the waiters are my crown and the room cheers for dinner. I turn around to thank the kitchen brigade and I'm alone.

The others preferred to sleep a few more hours and take a shower, tomorrow breakfast is served at 6.30. For me the doors open again, it's time to go home.

From Dissapore I say thanks to the kitchen brigade, the dining room, the prison guards, the prison administration, the numerous guests and everyone who makes these things possible.

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