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Blick: “Your great contribution to food culture” was rewarded with a special honor at the German Cookbook Prize. What does this mean to you?
Claudio Del Principe: I couldn’t believe it; Normally, such a tribute would have included the name of a name like Paul Bocuse or another conductor of the century. I felt very honored.
Your current book “A punto” is an unusual book: it consists mainly of essays.
I took a certain risk when writing such a text-heavy book. If you give clear messages in the field of nutrition, you can create confusion.
Why should this happen?
For example, many people have radical attitudes when it comes to meat. My take: You should find a healthy balance between animal and plant-based nutrition. I don’t believe in meat substitutes at all.
What’s against this?
I lack transparency. I don’t know exactly what they are made of or who makes money from them. They make very few people rich. We must support agriculture that ensures that people who produce good vegetables earn a decent wage.
You are a man with a clear message. Which ones are central?
One of the oldest is: Less is more. I just prepare three or four ingredients without much seasoning and have a great meal.
And further?
People must activate their inner image of their grandmother’s cooking. If we cook like our grandmothers, we will have done everything right. Everything was seasonal as he only bought from local producers. He didn’t even know how to spell food waste, and he certainly hadn’t caused any waste. He rarely cooked meat, partly for financial reasons. And one of the best things was that she knew how to cook ten dishes with just one ingredient.
Does food culture also mean table culture?
A lot! Nowadays, many people always eat on the go. Instead of eating out of plastic packaging, why not wait until you’re in the right environment? I arrived in Basel hungry after a recent train journey, walked out of the train station – and there was Marronimännli. I was so happy. This is honest food: takeaway, but not packaged in plastic, seasonal, nutritious, full of vitamins, carbohydrates, minerals.
You have no formal training as a chef; Your teachers can be found in your Italian family and relatives.
That’s why I didn’t dare to give cooking or pastry courses for a long time. However, anyone who cooks with passion can cook well. Even among star chefs there are self-taught chefs. This impresses me and gives me self-confidence. But when I hear the word hobby chef, the hairs on the back of my neck stand up. My mom could cook great, but she wasn’t an amateur cook!
Today you will transfer your knowledge in pasta and sourdough courses. What kind of teacher are you?
I love empowering people to go beyond themselves. Many people are hesitant about baking sourdough bread or making pasta. I spare them that because it’s not that complicated. If you ask an Italian mother how much flour she uses, she will say: “Quanto basta!” – as much as necessary. He has practice in the craft and experience, and trusts his intuition. Isn’t it much more sensual to cook this way?
You are currently working on your eleventh cookbook. What do your books have in common?
There are many stories from me in it. Nowadays the only justification for a cookbook is stories!
Actually?
When you search for recipes on Google, you will find 16 million recipes in a millisecond. A cookbook can classify and communicate emotions. Food is not a soulless thing, it does something to us. You perceive food differently when there is a story behind it.
Is food storytelling typically Italian?
In any case! Italians talk about food all the time. When you answer a call, you don’t ask: Where are you? But: What do you eat? When my mother made pasta at home, I was sitting like a little button next to the pasta board. She then told stories about her family, relatives, and World War II, which she experienced as a girl in Italy. I was hanging not only from the tail of my skirt but also from my lips.
Is Italy still your biggest source of inspiration?
A solid foundation, yes. But my latest inspiration is the organic farm: I rarely go shopping with a list of ingredients anymore, instead allowing myself to be surprised by what’s currently available. Then I cook completely differently because I focus on what’s available at the moment. Result: I eat a hundred times more variety of foods because I don’t always buy the same thing. For example, there is no more pepperoni left, so I cook it with chard.
This requires a willingness to deal with local vegetables, some of which you no longer know.
The desire to try new things helps! In my vegetable cookbook “All’orto” there is a dish consisting of burnt beetroot cream and thin slices of Chioggia beetroot. Because the beetroot cream is roasted and flavored with a little vinegar, there is nothing earthy left in it; It no longer looks old fashioned but modern and elegant. You can always create new, exciting dishes from vegetables.
Have you been able to pass on your passion for cooking to your sons?
A lot! My eldest son is studying in Zurich. When she offers to cook, her roommates cancel their appointments, then they knead the dough and shape the pasta with her, they are happy, they talk, and they eat together. This makes me very happy as a father. I think it is important to teach your children to cook for themselves, shop consciously, and eat with pleasure. That’s why I like to pat myself on the back every now and then: I did everything right.
What’s the secret?
Add! When I was four years old and wanted to cook, my mother would make room for me on the stove. I was probably allowed to squeeze tomato puree into the water or something, was happy for two minutes, and then went back to the game. But the fire was lit.
In December, you spend time baking cookies or preparing a feast with the kids. In daily life there is often little time for cooking. Is this problematic?
I’m often asked what I cook when I don’t have time. Then I say: wrong question. Time is one of the most important ingredients both in cooking and in the production of products.
What if it’s missing?
I say this: Be frugal. If I have a good sourdough bread, a piece of raw milk cheese and sour cream butter, I celebrate it like a holiday.
What’s available at Del Principes for Christmas?
My wife’s family tradition gave us the dough Schufeli. Of course, I bake this with Lievito Madre in my bread dough. My Italian family’s tradition calls for Spaghetti Vongole. But sometimes we are guided by a third option: Each family member can ask for their favorite dish. Then we put together a variety of menus and cook together.
Who cooks in daily life?
My wife cooks as much as I do. Sometimes we cook three times a day because the boys don’t leave training until half past eight. Or if someone wants to eat it sooner, I cook it in advance. It was the same with my mother. The most important thing for him was always that no one left the table hungry or felt ignored.
Do your adult sons enjoy a hot meal after a workout?
This is the expectation; We spoiled them a little in this regard. But I am also influenced by my Italian relatives: whenever we traveled 1000 kilometers to Italy, “brodo”, a homemade pasta broth, was waiting for us there. This was always a sign that my mother was very happy to have us there. I think it’s great that there are traditions that are welcoming to people. A hot meal sensually shows: You are important to me.
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
