Tag: Domenico

Vanity Stage in Venice with Di Domenico, Fasano and Mandolini – Italian Cuisine


The three young actors were the protagonists of three unique Vanity Stages, in the Campari Lounge, during the Venice Film Festival. Interviewed by the director Simone Marchetti, they talked about «what young talents dream of and more

What do young talents dream of? Three promises of Italian cinema – Juju Di Domenico, Rocco Fasano and Riccardo Mandolini – they told us about it in Venice, without filters, revealing itself as never before. In the Campari Lounge at the Terrazza Biennale, during the 77th edition of the Venice Film Festival and via streaming, in three unique Vanity Stages, which also this year have united Vanity Fair is Campari, main sponsor of the Festival, to tell the story of Italian cinema.

Interviewed by the director Simone Marchetti, the three actors revealed the goals, ambitions and hopes of the "most beautiful job in the world".

Juju Di Domenico, born in 1997, quickly became the face of some very popular fiction, such as Curon. Particular signs? The tenacity. Rocco Fasano. Born in 1994, he is also a pianist and model. From SKAM Italy we will see it soon in Do not kill me by Andrea De Sica. Riccardo Mandolini, the Damian of Netflix's cult series Baby that is about to debut with the third season (from September 16), and is preparing to play a leading role in the cinema.

Juju Di Domenico

"I woke up at 6 to support, online, a university exam. German translation. Even though I am a native speaker, I have my difficulties. To copy? No, the grade you get is what you deserve. Nerd? Nooo, actually I have copied many times .

“Mine is a Chinese name. Mom, who is from Pescara, and dad, who is German, when they know each other they speak in English and give themselves the nickname "you", or "you" in English. When they find they are waiting for me they decide to call me as if I were their product, "you you", only it is not possible to invent the names of the children and they look for a similar sound around the world until the Chinese embassy replies that in China JuJu exists. The original meaning is flower .

"Just finished kindergarten, in Germany, I wanted to keep playing. There, in kindergarten, I played the cook, the teacher, and then in the first grade I looked for acting courses. From there I continued to play and act .

«I gave up many things, days with friends at the beach, holidays, to continue on this path. I don't mind but I know I missed moments".

“If I close my eyes, in ten years, I would like to be first happy".

Juju Di Domenico.
Juju Di Domenico.

Rocco Fasano

“When do they tell me I look like Robert Pattinson? I'm flattered. Great actor, but we're very different. I come from Basilicata. My real training was music. I studied at the Conservatory. The relationship with the piano taught me the relationship with music, rhythm. Today I found myself in acting .

«My parents pushed me to study something less artistic, in fact I enrolled in Medicine. I've been a while the black sheep of the family. I've always had the dream of acting, I've always looked for an alternative dimension ".

«The best moment? Immediately after Skam. Throwing myself into my character was a good one emotional challenge. Interpreting complexity is a gift, you also grow as a human being .

"Categorize it is limiting, especially when it comes to some issues such as gender identity, sexuality. In my opinion we must not enter into schemes defined by others, but we must define ourselves .

"There sensitivity it's a magnifying glass. '

Rocco Fasano.
Rocco Fasano.

Riccardo Mandolini

"When I was little I was the pestiferous son in the dressing room. My mother's best advice (Nadia Rinaldi, ed)? Always believe in this job, despite the ups and downs .

"Being an actor is a roller coaster. Being young means that I have everything from learn".

"I haven't graduated yet, when I was younger I made many mistakes. And when you hit your head, you come out knowing yourself more and more. L'error more important? Not having listened to the right people several times .

"Rome that's all for me. "

"Between ten years I would like to be here again, talking about cinema, acting .

“The thing that makes me the most fear? The love".

Riccardo Mandolini.
Riccardo Mandolini.

You can review the interviews on https://vanitystage.vanityfair.it/

Massimiliano Mascia and his San Domenico – Italian Cuisine

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Opportunities can count for a lot in life, provided you don't waste them. For Massimiliano the occasion was the restaurant of his uncle Valentino Marcattilii, the San Domenico of Imola, already twinned in the late 1970s and since then always at the top of Italian catering. To take full advantage of this gem, it has surprisingly chosen to start from scratch.

178585Very young, he went "to make the mess" in New York, then in Sicily, in Viareggio, on the French Riviera and, finally, in Paris, by Ducasse. "At each stage I was able to explore a different aspect of catering", he explains. All studied, all calculated. "Because today being a chef and managing a restaurant requires organization, foresight and an entrepreneurial spirit, and if you hope to be a philosopher you will not survive", he would like to clarify with a kind but determined manner. Needless to look for a crack in the family harmony on which the San Domenico's fortune rests: the dish symbol of the menu is still the ravioli egg, Valentino's masterpiece of which Max is very proud, but certain decisions are up to the youngest “today it must be confronted with costs, sustainability and the environment, an awareness that was once unnecessary, waste is no longer possible ”. Curiosity, great precision, use of the best products available in its fortunate region do the rest. "For the training of a chef traveling is essential, but it is between Romagna and Emilia that my palate was formed, it is here that the scents of food feed my memories, my creativity. This is where it really makes sense to stay ”.

178588The San Domenico restaurant in Imola (via G. Sacchi 1, tel. 0542 29000). "The restaurant is furnished in a classic style because I would like customers to feel like they were in a nice cozy house," explains the chef. Christmas is responsible for the room, another uncle of Massimiliano, who teaches his son Giacomo the trade while the kitchen brigade is made up of a dozen people.

Member of the jre for 2 years, the 36 year old Max Mascia is one of the two chefs at the head of the San Domenico restaurant in Imola. The other is uncle Valentino Marcattilii who made space for him in the kitchen in perfect harmony. A few months ago Max published the book "Il San Domenico di Imola: dishes and dreams of a chef among the stars" in which he tells himself, his work and his recipes divided by seasons. Are they difficult to replicate? "I wouldn't say, mine is a kitchen made of precision and quality of ingredients, but not impossible. And then readers are free to ask me for help or advice through facebook ".

Lamb loins and fillets should be browned briefly on all four sides, holding them with pliers so as not to risk piercing them and lightly crushing them so that the cooking is well uniform. Starting from the part without the skin avoids the risk of it bending. Also be careful not to overcook them: when you cut it, the meat inside should be pink.

text by Daniela Falsitta, photo by Michele Tabozzi
on Sale & Pepe in October 2019

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