Tag: music

Musician and chef, similar in seeking the same harmony – Italian Cuisine

La Cucina Italiana

How come musician and cook they are similar? What do they have in common? Enrich i convivial moments with listening to music is a very ancient custom, and a real musical genre, between the 17th and 18th centuries, was called “table music”. But I would not like to focus my little reflection on this, but on the structural similarity between the two languages, which, respectively, speak to the ear and the palate. In both cases we are dealing with combinatorial arts: dishes are created by combining ingredients just as musical pieces are built by combining notes. In both cases elementary rules apply: look for theharmony without forgetting contrasts, the dissonances, which give greater flavor to the whole. For this reason the same word, composition, can be used both in the musical and gastronomic fields: Cristoforo Messi Sbugo, table master at the Este court in Ferrara, called food compositions his parents’ recipes Banquets (1549); a work very rich, coincidentally, with information on the music performed during banquets.

Musician and chef: two sides of the same coin

The same principle of combination, which operates in individual dishes or musical pieces, regulates their succession in time, the rhythm of cooking and music: the alternation of different courses composes a menu just as the alternation of different songs composes a musical work; a symphony, a quartet, a piano sonata, with infinite possibilities of choice, but with a clear preference for compositional models based on variety, an adagio after an allegro, a dessert after a savory… But there is a fundamental element that unites music and cooking: both are ephemeral arts. Both are part, like theater or dance, of that set of artistic expressions which are called performative because, unlike a painting, a sculpture or a monument, they do not last over time, but exhaust their function at the very moment which they are produced: eating, listening. It will be said that recipes and scores exist, but here the teachings of Gualtiero Marchesi, a great music lover as well as an unparalleled cooking master. He often repeated that in a cooking recipe (well written, of course) there is everything except the essential: the food to eat, which still needs to be prepared. Because of this Marchesi equated the cooking recipe to a musical score: here too the indications are all there, but without an interpreter the music does not play and cannot be listened to. This is what truly unites the two arts: to exist, music and cooking must be performed. And in both cases the result is unpredictable: no “reading”, by different performers, and even by the same performer at different times, will ever be the same as the previous one, since it is carried out through gestures (of the cook, of the musician) that each time they interact with the place, the moods of the moment, the reaction of the “public” who, participating in the event, listens or eats.

Tournedos alla Rossini: for the famous composer, food and music go hand in hand – Italian Cuisine



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Gioacchino Rossini, had the manners of a true gentleman. Bon vivant, as his friends called him, and an expert gourmand, as well as a great musician (1792 – 1868), he was an assiduous restaurant goer and he used to greet the maître, the sommelier and all the waiters by shaking hands when he entered a restaurant. Without disdaining, before sitting at his table, to enter the kitchens to pay homage to the chef. The visit was not completely disinterested because from there he could take inspiration to get in the kitchen and create his specialties. Although in the case of the famous "tournedos" that have become famous over time no less than his extraordinary works, it is said that it was Rossini himself who suggested the recipe to the chef of Café Anglais, then considered one of the best restaurants in Paris, where the great composer spent the last years of his life. "Appetite is for the stomach what love is for the heart, the stomach is the conductor who conducts the great orchestra of our passions".

Also in this phrase, food and music go hand in hand for the composer: for an excellent result both required a deep inspiration. So much so that those who asked him how the Stabat Mater was proceeding on which he had been working for some time, the master replied: "I'm looking for the reasons but I can think of nothing but pies and truffles".

But let's get back to the tournedos: tender fillet slices that marry foie gras, in honor of refined French cuisine, and the fragrant truffle, a product of his native land for which Rossini had a real passion, to the point of defining it "the Mozart of mushrooms". Irresistible combination that has made this simple and at the same time ingenious dish the "international" success, one of the seven (just like the musical notes) certainly signed by the famous musician. Also thanks to the publication of the recipe, albeit with some variations, on authoritative works of gastronomy such as Escoffier's Guide to Great Cuisine.

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Vanity Stage Freedom, the fourth appointment between freedom and music – Italian Cuisine

Vanity Stage Freedom, the fourth appointment between freedom and music

The fourth meeting of Vanity Stage FREEDOM focuses on Music. The singer-songwriter Francesco Gabbani in dialogue with the young singer-songwriter Federica Carta. Two generations that meet, on the 18th no

The songwriter Francesco Gabbani, 38 years old, in dialogue with the young singer-songwriter Federica Carta, 21. With them the director of Vanity Fair Simone Marchetti to talk about freedom of expression, music and projects.

Two generations who meet, on November 18th at 6pm, for the fourth and last appointment of Vanity Stage FREEDOM, the new cycle of interviews organized by Vanity Fair in collaboration with United Colors of Benetton, dedicated to the great theme of freedom, which in the world of music can be conjugated as the Freedom to be different: how to conquer an artist's identity.

It will be possible to follow the appointments in streaming on the Vanity Stage platform, on benetton.com and on the Facebook and Youtube channels of the two brands.

The first interview saw together the French artist Jean-Charles de Castelbajac, artistic director of United Colors of Benetton, and the Austrian designer Arthur Arbesser. The second, on the other hand, featured former world champion Filippo Magnini and young athletics promise Larissa Iapichino. For the third appointment Denise Tantucci confronted Anna Foglietta.

Partner of this initiative, United Colors of Benetton: the clothing brand recognized all over the world for its colors, knitwear and sustainability. The result of the union between Italian creativity and global research, the United Colors of Benetton collections offer stylish and quality garments.

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