Do you recognize them? Many have passed through our kitchens over the years: talented young people who are now stars of gastronomy. Here is a terrific menu of memories
In September 1952 one is set up kitchen in Editorial, where all the recipes that will appear in the newspaper are made. This will be the unique prerogative of the magazine that will have great success in the years of the economic boom, continuing to be the mirror of the evolution of Italian society.
From that moment on they followed each other lots of cooks, which from young kitchen enthusiasts have become great chefs, among these: Antonino Cannavacciuolo, Gennaro Esposito, Mauro Uliassi, Heinz Beck, Moreno Cedroni, Niko Romito, Norbert Niederkofler, Davide Oldani, Pino Cuttaia, Enrico Crippa, Pietro Leemann, Isa Mazzocchi, Luigi Pomata, Massimo Spigaroli, Giovanni Traversoni, Sergio Barzetti and the longest-lived of all Walter Pedrazzi, who has worked with us for over thirty years, but does not hear them: profound knowledge of cooking techniques, he is a tireless experimenter and researcher of novelties.
To enrich the great family of Italian cuisine there are then the chefs of the Scuola della Cucina Italiana, among them Davide Brovelli, son of art, even great-grandchild, because his family has been working in the restaurant business for 180 years. He prefers the ingredients of Lake Maggiore, where he lives, which he transforms with a refined style. And the chef Giovanni Rota, technical, precise and reflective mind, professor and creator of gastronomic events. And then there is ours Joëlle Nederlants, who has been in charge of Italian cuisine since 1997, indeed the soul of our editorial kitchen and the right hand of guest chefs, has the task of making the life of the chefs easier by collaborating in the preliminary operations of preparation of the raw material. A chocolate specialist, he studies new and traditional pastries and reinvents them in his desserts.
It all starts with the ingredients, the chefs define the menu for the number being worked with director and editors, and our Joëlle Nederlants deals directly with purchases, as well as all the organizational processes in the kitchen. In the middle of the kitchen a long marble top which becomes a place of experimentation and research. The recipes are precise, tested in our kitchen-laboratory, where every day the chefs prepare with imagination, skill, a careful eye to the seasons and sustainability, new and genuine dishes.
Always in the kitchen, next to the chefs, careful editor it follows all the steps and annotates them meticulously, without missing a single detail, so that the reader finds all the elements for the perfect success of the recipe. The dishes are then tasted, to verify that ingredients and doses satisfy the expectations of palate and taste. After a meticulous work of styling, lights and shadows the recipes are photographed and from the pose hall they pass into the hands of our graphic designers who lay out the magazine combining the various services in the best possible way.
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