27-01-2014
A close up of Marianna Vitale, chef at Sud ristorante in Quarto (Naples), 1 Michelin star. This shot was taken during the lecture she gave on the occasion of Identità Donna in 2012
I asked Veronica - 28, with long, curly hair strangled in a pastry-chef cap - why she wanted to become a chef. She was raised in the suburbs of Northern Naples and was wearing the gigantic jacket from the school she had been attending for three months. "It’s a passion, I’ve always cooked but I studied law to make my parents happy and now I work in a law firm. That is in the morning, I’m good at organising myself. I’m separated and I have a 7-year-old daughter. This is why I decided to start with a female-chef: I knew you would have better understood". What I had to understand was clear to me three months later, when she asked me to stay at home for Christmas. She was really tired, she went home and stayed there. In two months I understood that Veronica had left her boyfriend four times, and got back together three, but then she left him for the Zumba instructor. I understood that the senior lawyer in the firm had promoted her and touched her ass on the same day. I understood that 7-year-olds can have many fevers, many plays, and a pyjama party every other day. It was indispensable for me to understand that Veronica had 15-16 best friends who managed her lack of ubiquity.
With colleagues Cristina Bowerman and Rosanna Marziale
"Always do what’s possible to leave your life behind" (L'uomo in più by Paolo Sorrentino)
Women who, for a moment, leave pots and pans to tell us their experience and point of view
by
chef of Sud Ristorante in the town of Quarto, near Naples, 1 Michelin star
I discovered gourmet Finland
Raw diet is the new frontier
Loide, Tricase and Farmacia Balboa
Order and cleanliness, Claudia guards
The alliance of women in the food sector