“Rigor, precision”: keywords by Enrico Crippa. I remember the first meeting with him, a disaster, I had to face a challenge that seemed almost impossible to me, one single limited-edition knife in 10 pieces. “
I don’t know how many among those who, while zapping, bump into Igles Corelli’s performances on Gambero Rosso Channel, actually know who that chef with a marked Emilian accent really is and what he represents for gastronomy.
“According to Vittorio Capovilla, distilling means extracting the soul of fruit. His bottle is the precious container with a wooden-headed cork and reinforced by a double string of twine covered by the sealing wax in the “colour” of taste.”
“Matteo Baronetto is the head of one among the most important restaurants in Italy. We are talking about “Del Cambio” in Turin, where Camillo Benso Count of Cavour used to eat, as evidenced by a plaque in the Risorgimento Room.”
“Because he was a man of forest and sea, of fishing and hunting, of blades that used to challenge tree trunks and to caress scales, but Fulvietto in the knowledge of sea was clearly superior: perhaps, the most sensitive cook-fisherman of Italy.”
“Josko Gravner’s knife for grafting is 18 cm long and 3 cm wide with a 7.5 cm blade made of oxidizable steel but of modern conception, one of the absolute best performing steels to guarantee the best quality in cutting and sharpening. “
“Antonia Klugman’s cuisine is the cuisine of truth, of the surroundings, of people. No frills in the realization and well-structured in thought, it translates into little stories that almost accidentally take the form of dishes, because their substance does make the difference. “
“Emanuele Scarello’s cuisine does not ignore technique: he knows it, uses it and forgets it when needed. Far from unrealistic ostentation, he seeks daily taste nearby and the projection of surprise while respecting ingredients. “