A new adventure awaits all readers of La Cucina Italiana. Discover it together with a very special guest.
Wednesday May 27, 9:41 am. "July, July, July". It is the WhatsApp with which I try to impress Massimo Bottura. We thought it's time for nominate Italian cuisine as Intangible World Heritage Site – not the magazine, just the Italian culinary tradition, and this time entirely whole without parochialism, in what two of our friends on p. 10 call it "its extraordinary biodiversity".
We have chosen to launch the application with a series of numbers guest edited by the greatest chefs in the country. And we decided that the first of July must be signed by him. But that does not react first: I only see the blue tick. Then call to tell me it's madness. And I understand it: we are on the eve of June 2, the Republic Day that Bottura has chosen as a symbolic date to reopen theOsteria Francescana, three Michelin stars, one of the most famous restaurants in the world, and other varied activities, such as Maria Luigia house, are about to restart after the pandemic. But I insist. And on May 28, early morning, he calls me back. "Of course you don't give up, girl." Pause (very long). "Okay, let's do it." So we left for this wonderful adventure, with a different but true to itself newspaper.
This issue is imagined, cooked, photographed and written in record time following Bottura's philosophy, which is then so close to ours. But above all it is the starting whistle of a new venture: to nominate as the World Heritage Site – and it seems incredible that it has not already been done – the most loved culinary culture in the world (the world-renowned artist who signed the cover, JR, it's French, to say). The engine is running. There is one on board. Come with us?
P.S. I thank Faithful Usai because he always raises the bar a little higher, towards the sky of Italy.
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