World in dots

art, photography, design, events, food and lifestyle. Enjoy with World in Dots!

FoodStory Telling

Tutta un’altra pasta, the interview

Tutta un'altra pasta

After having done a peek through the pages of Tutta un’altra pasta, here comes the first double interview of our blog. Find out how Marcello Ferrarini and Valentina Dalla Costa, respectively, author and editor of the book, answered to our questions.

Marcello Ferrarini
Marcello Ferrarini

The book and the project update recipes, remembering places, flavors and people of the past in a fresh and young language; how long did the research and experimentation to achieve these results? What it means to write a book that smells of memory?

My book is my story, true, passionate, without filters, made of memories. In short who I am. I wanted to tell my life from my celiac point of view, my personal growth, and my professional experience, from to be a chef at home to THE CHEF GLUTEN FREE. My experimentation goes far, since I was diagnosed with celiac disease, that is when I was 30 years old, twelve years ago. Since that time, thanks to my passion for cooking and my familiar, I started to challenge raw materials gluten free. I never gave up. I wanted to continue to eat gluten-free but with taste!

Cooking gluten free in your case is a necessity. Today there are many philosophies of life related to live well who marry this food choice without being celiac. How do you see this “no gluten movement”, this attention to diet that choose to eliminate gluten from your diet?

First, although it is necessary to bring the absolute respect to people who suffer of celiac disease even if I don’t like to call it a disease, I like to define us “Otherwise Gourmet”. In this diversity I think the disease assumes a different meaning and then, seeing it from a different perspective and angle, it can also become a reason to eat well, better, to discover new ingredients and raw materials, unusual flavors. Then it could be an opportunity of personal and professional growth, as I said before. In tis last case I address especially to restaurateurs and professionals: Don’t fall behind, update, otherwise you will soon be out of business!

Tell us the secret history linked to your favorite dish.

Thanks to my Emilian roots, I love make fresh egg pasta. Even today the dough is spread out and then rolled with a rolling pin, as well as taught me my beloved grandfather Francesco to which I have dedicated the book. A guiding light in my life. The one who taught me everything, even in the kitchen to cook which was great. All right. The first time we realized together the pasta, just after my diagnosis, our first Christmas, myself, my mother and my grandfather, we could not obtain about 10 decent tortellini from over 300 grams. of dough. It was a defeat. But as I said, I never gave up… and now I teach my students to make their own fresh traditional pasta with gluten-free flours and the results (they said) are exceptional, with no detectable differences. The challenge is won!

In your life, food, design, photography and advertising go hand in hand. In a word: #cosebelle. What is the project you’re most proud of? And what are your future plans?

Well said, good things. I work with curiosity, research and passion to the design of different dishes, creative and original. From my grandfather Francesco and my mother Michela I learned the secrets of the traditional cuisine and the importance of flavors. I carefully select the highest quality raw materials, strictly gluten-free, uncontaminated, bio and km 0. I’m inspired by the elegant simplicity of the Oriental cuisine and by the strong and unmistakable character of the Italian cuisine. I love rework, reinvent and deconstruct foods to give them new and unknown tastes, combining the opposites. Presentations with attention to details and refined flavors are, in food design, my style. I think that the culinary art is a unique emotional experience, a sensory journey of tastes and evocations. I devoted to gluten free haute cuisine for professional partnerships, business consulting, start-up menu, events and cooking show. Presenting installations and conceptual art works of food-design to offer different perspectives of interpretation in relation to food and wine and “Made in Italy”. My future plans? Bring overseas my cooking gluten free!

Prato Fiorito. Chef Marcello Ferrarini
Prato Fiorito. Chef Marcello Ferrarini

If World in Dots was a gluten-free dish what would it be? Teach us his recipe.

A recipe that smells of art, concept, a dish not only to eat but also that allows you to think, as my Prato fiorito: an edible culinary installation. A series of colorful macarons settled on a real flowery meadow, with stems made from pieces of wood and leaves made of laurel. A flat pick. In all senses.

And now, it’s Valentina’s turn :)

Valentina Dalla Costa
Valentina Dalla Costa

The book and the project update recipes, remembering places, flavors and people of the past in a fresh and young language; how long did the research and experimentation to achieve these results? What it means to write a book that smells of memory?

Actually, if we talk about my work and the writing of the book, then we talk about a very short time. For me, it was a flash book, where each step is designed, organized, implemented in a record time. All was very spontaneous, a book written at night between Skype interviews to Marcello, writing lyrics and various revisions. Tutta un’altra pasta is curated by me, but it tells about Marcello’s life and illustrated recipes. I ‘met’ him by chance reading his interview on Gambero Rosso magazine, a few days later I saw him on TV, while preparing a gluten free recipe on Gambero Rosso Channel. I said ‘he’s the chef who is right for me’. I was planning to write a book that concern celiac disease for a long time. As I am celiac (and Marcello too!), it has always been a subject very dear to me. I wrote him, he answered me immediately, and in a few weeks we had a meeting in Mondadori to begin. Everything was done in a matter of six months…

Cooking gluten free in your case is a necessity. Today there are many philosophies of life related to live well who marry this food choice without being celiac. How do you see this “no gluten movement”, this attention to diet that choose to eliminate gluten from your diet?

It’s a trend of the moment. Mistakenly you think that eliminating gluten can get better. But I wonder, if you are not intolerant, what harm can it do? There are many legends related to food without gluten. Many girls think that you can lose weight by eating gluten-free products. Still others think that gluten is a poison for all, and therefore should be excluded from any diet. On one hand, it makes me smile. The other it’s always useful for me, because the more word gets out, more celiac disease is known, more restaurants adapt to the ‘problem’. They think they lose weight and feel better, I’m more quiet. Perfect, no?

Tell us the secret history linked to your favorite dish.

You mean in the book, right? My favorite recipe is Gnocchi with aromatic pesto and berries. It ‘a discovery. A marvel. A surprise for the eyes and the palate. They are combinations that you don’t expect (pesto with blackberries?!), and yet extraordinary. The secret behind this recipe is that… For Damiano, the owner of the Osteria Dodici Rondini of Foligno, where we took photos of the dishes, was love at first sight and he decided to put them in the menù and today it’s one of the more requested dishes in his restaurant!

In your life, food, design, architecture and art go hand in hand. In a word: #cosebelle. What is the project that you’re most proud of? And what are your future plans?

Without doubt The Unseen, the site I opened two years ago through which organize ‘secret’ visits all around Milan. I started during the academia, leading to walk my Naba students to make them known architectures, showrooms, hidden corners of the city from the world of design and the project in general. Then I thought about it, and I extended the ‘tour’ even to professionals, ‘unconventional’ tourists, design lovers. Better and better, I met very interesting people with I professionally work for long time. One of these is Mikaela Bandini from Urban Italy. Since I met her and her fantastic space in Matera, Area8, we never left. Speaking about the future, Marcello and I, we are planning to write another book together. And then, and then, and then… there’s more at stake, but to avoid bad luck, I will not say anything!

Te lo do io il Mac Donald’s. Chef Marcello Ferrarini
Te lo do io il Mac Donald’s. Chef Marcello Ferrarini

If World in Dots was a gluten-free dish what would it be? Teach us his recipe.

It would be colored, a new idea but easy to prepare. A cheerful recipe. It would be Te lo do io il Mac Donald’s, a gluten-free revisited sandwich, with Cannara onion, cod, purple cabbage and a sauce that seems mayonnaise, but it isn’t … If you want to find out how to do, go get the book!

Leave a Response