The backstage of the service shot in our editorial kitchens, with the Conductor. The classic star, who also likes Andrea Bocelli, reveals his gourmand side to us
Arrives in our editorial studios-kitchens with all the "tools of the trade" Beatrice Venezi. Guest for a service for the newspaper's May issue, the youngest European conductor (30 years just turned), as well Principal conductor of the Classical Milan Orchestra and of the New Scarlatti Young orchestra, brings with him two chopsticks to conduct, sheet music and a wonderful evening dress «I don't go in a tuxedo by choice: you don't need a masculine mask to be more professional, he explains as he reveals the secrets of his clam sauté of the father Gabriele, whose recipe you can find here step by step.
These are unpublished photos, taken before the Covid emergency, which was followed by a quarantine that the artist spent in his home in Lugano where he has lived for a few months, together with his fiancé. An opportunity for her to practice a lot of sport, study and prepare herself, but also to devote herself to cooking meat and fish recipes with her partner, at the center of her diet together with fruit and vegetables. The musician, of Lucca origin – the same city of his idol, Giacomo Puccini – was elected by Forbes, in 2017, among the young people under 30 leaders of the future. Yet she is an informal and passionate woman, without star poses. In his curriculum also a concert in America, last November, with Andrea Bocelli at the Seminole Hard Rock Hard Rock Hotel & Casino in Hollywood. A first active album My Jouney. Puccini's Symphonic Works (edited by Warner Music Italy), Beatrice also loves cooking with music, in her spare time. The playlist also features pop and electronic music, a genre that she mixes in her concerts with even the most classical scores.
She directs in evening dress: does the same elegance also put her in preparing the table?
«I prefer placemats, I love details, contemporary design. I welcome guests with a glass of bubbles that must never be missing: naturally in the right glasses .
Did you travel a lot for work: a dinner to remember?
«In Japan, in Tokyo, in a crazy secret restaurant. They prepared sushi tailored to my mouth and my tastes, tailored, unimaginable. An experience, not just food. In general I am curious, I taste everything .
How do you keep fit?
«Eating often outside I prefer carbohydrate proteins, which I willingly give up when I return to Lucca. I love running and boxing. If what if I do wrong then I run for cover .
It looks pretty practical in the kitchen: who taught you?
«I really like fish specialties, especially Tuscan: cartocci, crustacean soutè, seafood first courses. In this the teacher is my father Gabriele: he prepares incredible soups. But even my mother Daniela is doing pretty well .
Other culinary rituals?
"Five o'clock tea for example: always in Japan I discovered incredible varieties".
Citrus clam souté: Beatrice's recipe Venezi
Commitment: Easy
Time: 20 minutes + 2 hours of purging of clams
Ingredients for 4 people
1 kg of clams
500 g of durum wheat bread
1 lemon, 1 orange, 1 organic lime
1 fresh hot pepper
parsley, 2 cloves of garlic, salt
sliced almonds
dry white wine
extra virgin olive oil
Method
Purge the clams in water and salt for 2 hours.
Fry the garlic in the oil and remove it.
Add the chopped parsley and chili pepper.
Add the clams and blend with half a glass of wine. Cover to open the clams. Cook for 4-5 minutes.
Sprinkle the slices of bread with the oil and toast them for a minute on each side in a pan.
Complete the clam souté with the chopped citrus peel and other parsley.
Serve hot to accompany the croutons.
