L'Italo-Americano

THURSDAY, JANUARY 11, 2018 www.italoamericano.org L'Italo-Americano 2 W hy do we n e e d teachers? N e i t h e r simply to learn faster the gist of all experiences, nor to put into good use what we already know and reach new goals. We naturally seek guides, safe roads to roam because, in the end, one needs to know the rules before going against them: mind, we don't do it in name of our autonomy, because of a rebellious instinct or sterile desire to protest, but because it's a natural process. Without the right foundations, the right roots, leaves can't grow nor flowers blossom, and fruit can't ripen. Maths says it, and we all know maths is not an opinion. We always starts from simple adding and subtracting, not from complex analytical functions. If we can't master the basics, we'll never be able to understand complex, abstract ideas such as the integrals. This is also true for what goes on in the kitchen. Without knowing basic ingredients and how to mix and match them, it'd be hard to become a good chef. We live immersed in reality shows set in the kitchens of restaurants, hotels and professional chefs, where cocky amateurs turn into national masterchefs in a matter of weeks; because of this, we all learned that cooking an egg right may be the discerning line between winners and losers, the tell-tale test showing whether a participant is worth to go on or not. Gualtiero Marchesi, who spent all his life in the kitchen, is considered the founder of "New Italian Cuisine." Even if he lived in times when chefs spent their days behind the stove wearing immaculately white uniforms and not in front of a camera, he remains the most famous Italian chef in the world, the "master" who taught the ropes to generations of well known, multi-starred chefs. His books collect familiar, traditional recipes, classical and complex, interpreted by a great chef able to give value to traditional dishes while embracing new trends. At the same time, they are also an accessible cooking manual for those moving their first steps in the The importance of Italian masters in the culinary arts From the director kitchen. Among the many merits of the Milanese chef, who has recently passed away, we should especially count, beyond his undeniable technical and innovative skills, his role of ambassador of Italy's culinary heritage - shown also during EXPO 2015 - a heritage made of tradition and innovation and that promotes always high quality ingredients and creativity, both synonyms of Italy's food and wine history. Something we are, rightly enough, very proud of. Italian cuisine also owes a lot to Pellegrino Artusi writer, gastronome and literary critic who lived between the 19th and the 20th century, author of a most popular recipe book, La Scienza in Cucina e L'Arte di Mangiar Bene. In print for well over a century and translated in many languages, Artusi's work educated generations of Italians to the pleasures of good food. Since the beginning, its success had been overwhelming, with fifteen editions in twenty years. In 1931 its thirty second edition came out and "l'Artusi," as it was - and still is - called, became one of Italy most read books, on a par with The Betrothed and Pinocchio. The first culinary publication of unified Italy, Artusi's effort is considered "scientifically tested:" every recipe (790 in total, from broths to liqueurs, all the way through soups, starters, main dishes and desserts) was the result of trials and experimentations, to confirm that, indeed, behind every dish stands a profound knowledge that borders on science. Artusi did favor a didactic approach ("with this manual - he wrote - you only need to be capable to hold a ladle in your hand"), proving that one must learn how to cook, and that nothing can be properly done without knowing how. If Artusi was a pioneer, the man who brought together and valued that mosaic of regional flavors Italian food was just after Unification, creating our national cuisine, Marchesi has certainly contributed, in modern days, to the growth, development and promotion of it, both in and out of the country. However both masters tell us all, especially, that our cuisine is precious and valuable: the variety and quality of its ingredients and the way they are used make it varied and full of options, a treasure we have to be proud of and that deserves to be known everywhere and by everyone. Only when the "art of eating well" is open to all, it can truly add to everyone's well being. Provided we all learn the basics, before creating something new in the kitchen. Simone Schiavinato, Director NEWS & FEATURES TOP STORIES PEOPLE EVENTS

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