23-05-2014
Andrea and Luca Garelli, twin brothers and waiters at Osteria Francescana in Modena, portrayed by Swedish photographer Per-Anders Jörgensen, author of the reportage-book "Eating with the chefs", published by Phaidon. Using Jörgensen’s words "this is a tribute to all the people who work 18 hours per day in order to satisfy us clients with innovative dishes"
Lo staff del Celler de Can Roca di Girona in pellegrinaggio in pausa pranzo in direzione Can Roca, il ristorante di Monsterrat Fontanè, mamma di Joan, Josep e Jordi Roca. "Per me", spiega la signora nel libro di Jörgensen, "è come cucinare per un'unica grande, felice famiglia allargata" (foto PAJ/Phaidon)
Paolo Lopriore (foto PAJ/Phaidon)
Gianluca Gorini, all'epoca sous chef di Lopriore al Canto, nell'esercizio di foraging nella campagna di Siena. Da qualche mese è lo chef de Le Giare di Montiano (Forlì-Cesena) (foto PAJ/Phaidon)
Massimo Bottura, Osteria Francescana, Modena (foto PAJ/Phaidon)
Osteria Francescana: cameriere attento a non sporcare la divisa durante il suo pasto (foto PAJ/Phaidon)
Were you to look at the photo at the back, it might appear as a book on monastic cuisine. In the centre, there’s a dish of sausages and beans, next to a bitten piece of bread, an oil jar like the ones we all have at home, a spoon and a napkin. All this is laid on a partly torn paper tablecloth. The dish, in Catalan, is called Botifarra amb mongetes, and in fact it came out of the kitchens of Celler de Can Roca in Girona, until a few weeks ago the first restaurant in the world, according to the World’s 50Best.
Botifarra amb mongetes, Sausages and beans for the employees at Celler de Can Roca (photo credits PAJ/Phaidon)
The book cover (316 pages, 412 illustrations, 49,95 GBP), you can buy it online
It turns out that Lopriore is one of the few in this bunch who wants to cook himself for the staff: «It’s to demonstrate my gratitude». While Bottura’s guys, when they’re not preparing tortellini on an outdoor trip to Lidia Cristoni, enjoy themselves with pizzas, mixed boiled meat, rabbit cacciatora but also yakitori prepared by the important Japanese wing in the team.
Per-Anders and Lotta Jörgensen: "Should we ever work at a second volume, we will go to the far east, the far west and beyond"
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by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
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