Cooking, books and criticism
On the occasion of the Sesto Book Fest , masterfully organized by Dario Lessa, where the taste for words and the contamination between artistic genres are the main assumption of this event.
Our chef Vincenzo Butticè was invited to a moment of confrontation and discussion with Ketty Magni, a well-known writer with a weakness for gastronomy and the famous Edoardo Raspelli, a well-known journalist and food critic.
From left – Vincenzo Butticè, Edoardo Raspelli, Carlo Gaeta, Ketty Magni
Artusi The beautiful and the good
Ketty Magni, her latest novel is at the center of the confrontation between the writer, the critic and the chef, with the moderation of the journalist Carlo Gaeta.
Listening to Ketty Magni was a pleasure for the mind and for the ear, with a soft voice and superfine competence she recounted fundamental passages of Artusi as a man and as a curious and meticulous gastronome.
Edoardo Raspelli and the endless gastronomic experience
Edoardo Raspelli’s competence and passion for gastronomy shines through every pore, with a life between crime news and the pleasure of the table you can see his pioneering of food criticism. Establishing itself when catering was still the prerogative of the few.
A contemporary and fluid critique, that of Raspelli, warns chefs and restaurateurs against being distracted only by aesthetic issues or sterile innovations, inviting them to project themselves with due realism on Italian cuisine, a treasure trove of undisputed value.
Chef Vincenzo Butticè De Il Moro restaurant and Il Moro Events
About Artusi, our chef:- “Artusi started the Italian gastronomic resurgence, in a politically newly united Italy, the well-known writer, literary critic and gastronome uses food and the table as an element that unites Italy”… “has the great merit of denouncing, in the wake of Brillat Savarin, how unfair was the placement of the sense of taste as inferior to the noblest senses, considered useful for brain stimulation and enjoyment (hearing and sight)”
“… he combined two ways of transmitting the knowledge of cooking, from the oral and narrative code to the analytical one, he synthesizes two cuisines, the popular one through his travels to the more affluent one through the epistolary relationships he had with many people who esteemed and admired him”
On the spectacularization of cuisine and on being all food critics
On spectacularization…“As in other sectors, it has also been the turn of cooking and fortunately great colleagues have captured the media scene, because the dissemination of gastronomic knowledge cannot be the prerogative of the few. You eat what you are, so the table, especially for us Italians it is a key moment of culture”
To the question … all food critics … with a laugh he says: “well what is the novelty we are all coaches of the national team or of the favorite team, for a few years we have all been infectious disease specialists and heads of civil protection hahahah, it’s normal, you have to take things with healthy irony”
