It is not easy to interview a young woman in her early thirties who in her chosen wonderful profession-a pastry chef-has already reached the highest heights. It is not easy because one risks slipping into the banal of reiterating obviousness. Therefore I ask you now. Which is your favorite painter or sculptor? Because looking at your sweet creations one notices that the gluttony that each of your preparations inspires is mixed from the very beginning with the aesthetic pleasure of the search for color, shape, how much does constructive and chromatic harmony matter to you in the final result?
Assuming that I did not study art, because after compulsory schooling I went to hotel school and then immediately after that I started working, I never had time because ours is a very hard and intense work. But if I had to choose one, I would choose Leonardo, because he was great for humanity.
You have really burned through every stage, and in that in your career path there is something athletic, sporty, with rhythms of a great world champion, Have you set yourself an end point? Or just like an athlete do you prepare for the next challenge, just trying to outdo yourself once again, without putting any limits on the future?
That's right, the last statement you made is one that fits me perfectly. I have never given myself very specific goals, but I have always taken the choices in front of me with such determination and never gave up, even in the hardest moments. All this enriched by great luck and professionalism.
Inmy opinion, you are a brilliant example of a new professional figure. Feminine and somewhat secretive in refined taste, masculine and determined in technique, appreciated and esteemed all over the world, but also able to stand behind the scenes of Caffè Mamà in Livorno owned by your partner. A great example of a thinking head of international depth, but with deep and simple roots never to be forgotten. Where do you think best, where do you get your ideas ? When you are wrapped up in your city and your affections, or when you are traveling the world and comparing yourself with other great pastry chefs of your level ?
The fact that I travel the world and compare myself with colleagues is a great stimulus for new ideas and new projects, but also the fact that I am with the people I love next to me helps me a lot to feel good and calm. But ideas can come to me at any time, watching a movie, taking a walk, on my solo car trips, during the classes I take. I have a notepad where I write(when I can) things to try.
From Fabio Tacchella, to Carlo Cracco, from Ferran Adrià to Enoteca Pinchiorri, your professional journey has ranged from the greatest experimenters to the best tradition. What is your ideal pastry idea? How do you think you balance past and future, research and tradition? And how do you best marry these two elements that are so well present and well conceived in your creations? Do you have a method for drawing from the past and experimenting with the future, or do you rely on creative flair, in the moment ?
The most fundamental things that I keep in mind and that are most important to me are taste and aesthetics. Both have to walk together. As soon as the dessert reaches our table, the first impact is the visual one, so it has to surprise us, then there is the taste impact, it has to be good, light, pleasant to the palate and not heavy, too sweet and disgusting, otherwise we throw away a work of many hours. And if in all this I can include past, innovation and technology, we have made 13.
Many of your colleagues go through artistic periods, just like the great painters of the past, and they have ginger period, green tea period and so on. Do you also happen to fall in love with an ingredient? In this period what are the scents, colors and shapes that intrigue you the most?
Sure, there are some ingredients that I use a lot, like yogurt, raspberry, lemon, passion fruit, because they are acidic ingredients and they are essential to break in sweet and fatty dessert, they help us to clean the palate and make in sweet not sweet. Then I use edible flowers a lot, because they are natural color and scent that give me harmony and naturalness.
How important is the quality of professional equipment in your profession? Do you use traditional equipment, or do you also use tools born for other purposes that you have discovered functional to your creativity ? Is there a tool, object, mold in particular that you can't do without ?
Absolutely yes, there is equipment that is fundamental for making recipes, and I completely agree for all those innovations that are useful and that can make it easier for us and improve results. One 'such item is the dehydrating machine, which is useful for removing all the watery part of any product that is placed inside. Without it I could not do things, and in my opinion knowing everything and knowing how to use everything for specific jobs makes it easier for us. For example, the paco jet (catering machine for making ice cream express) was invented to allow people who were leaving for space to eat, they would bring frozen foods since they had to be out for several months,and thaw them by shredding them with this electric blade. Then over the years it was adapted in the kitchen and pastry and from there came excellent products that could not be made without it.
Is there in your opinion any nation or any company that is really innovative or qualitative in the production of professional equipment more than others?
But, in America or Spain you can find really innovative equipment, but even in Italy we can't complain, then thanks to the internet market research can be much easier and immediate.
Lately you've been doing a lot of consulting, big international events and teaching. You have also started writing books, what gives you the most satisfaction?
Seeing the faces of my participants in the courses I do, seeing their reactions of joy and surprise at seeing my dishes. There I feel useful and helpful to my colleagues.
If those who read you would like to be able to contact you, how can they do so? Can you give us a contact number, even not very private, for reference?
Now thanks to face book we can all be easily reached. I am there.
Born in Fiuggi (Frosinone) December 15,1980
I like all sport activities,swimming,kite,bike,.....
I really like riding horses with my dad
A passion for aquariums and marine fish...
PROFESSIONAL EXPERIENCES
1999-2001 Fabio Tacchella's Antica Pesa restaurant in Verona
September-February 2001-2002 Private training school for professionals CASTALIMENTI
2002-2003 Carlo Cracco's CraccoPeck restaurant in Milan
2003-2004-2005-2006 Second Chef and then Pastry Chef Restaurant el Bulli of Ferran and Albert Adrià
February 2005 perfecting internship at Oriol Balaguer in Barcelona
February 2006 perfecting internship at Boutique of Pierre Hermé in Paris
November 2006-November 2008 Pastry Chef at Restaurant "Enoteca Pinchiorri" in Florence
From November 2008
Teaching and professional training activities at professional cooking schools and
training centers: CAST ALIMENTI (Brescia), Dolce e Salato (Caserta)
Consulting activities for catering and corporate facilities: (CAPRI PALACE (Capri)
KITCHENAID, CASTELLANI S.R.L.)
December 2008
Participation in a Christmas advertising campaign for American Express with inclusion of recipes and television interventions for a month
From December 2008 to May 2009
Professional Pastry Consultant in a column dedicated to desserts for the program "Prova del
Cuoco" on Rai Uno by Antonella Clerici and then Elisa Esoardi
COMPETITIONS, AWARDS, MANIFESTIONS
1998 and 1999 National Competition of Young Italian Pastry Chefs
2000 Assistant Pastry Chef of the National Team in the World Championship in Erfurt Germany
2007 Identità Golose, Milan, Best Pastry Chef of Italy
2009 February Participation in the Abu Dhabi Gourmet Summit
2010 February - participation in the Abu Dhabi Gourmet Summit
2010 April - participation in the Singapore World Gourmet Summit
PUBLICATIONS
2010 "Beyond" Desserts on the Plate, Avanguardia Culinaria editions
Interview edited by Monica Palla
