31-10-2014
Sabrina Tuzi, born in 1984, chef at La Degusteria del Gigante in San Benedetto del Tronto (Ascoli Piceno). Before her current role, she can boast an important curriculum at Messer Chichibio and Niko Romito’s
It is not easy to tell one’s story, especially for me being quite an introvert. I’m 30 and I’m the chef at La Degusteria del Gigante in San Benedetto del Tronto, in the Marche, a small restaurant located inside an old rural house in a seaside village. My training after catering school was enriched in various restaurants on the Adriatic coast.
For instance, I owe a lot to Piero Crescenzi of Messer Chichibio, also in San Benedetto. It is here that I understood the meaning of work organization: it was a perfectly oiled machine, a kitchen in which nothing was ever missing, from the salt bottle that was always full up to the edge to a pantry that was rich of all raw materials, in every moment. A pioneering chef, ahead of his time.
The squid parmigiana by Sabrina Tuzi
My cuisine is based essentially on the use of local raw materials and the rediscovery of ancient local traditions. Flavours that are easily recognisable and dishes that are not overly Baroque, following a neat and simple line. A rather complex approach for a town that is dressed up as modern but in the end is still rather ancient and conservative in its basic approach. However, San Benedetto del Tronto is in fact an area extremely rich with excellent raw materials and cultural and gastronomic traditions on which we are working to fully give them value. Not an easy task since our area is considered a bit like the Marche’s Cinderella.
The old arches at Sigismondo Gaetani’s restaurant La Degusteria del Gigante, via degli Anelli 19, San Benedetto del Tronto (Ascoli Piceno), +39.0735.588644
I often had to work twice as much as my male colleagues to prove I was really worth it. However, I always thought that, where physical strength perhaps cannot compete with that of the other sex, we know how to better use our heads: if a weight is heavy, we will lift it in two steps. In other words, nothing is impossible. And I’d finish paraphrasing a sentence I heard from Cristina Bowerman: in any work, there’s no difference between women and men. There are only people who try to do their job in the best possible way and with love. A lot has been done but there’s still a lot to do.
See also Respect as a goal by Caterina Ceraudo Tenacity, love and quality by Patrizia Corradetti Liberty in the dining room by Anna Sala Pamela’s Passion by Pamela Filomeno Dishes to chew by Teresa Buongiorno Love is a raw material by Alba Esteve Ruiz The art of never giving up by Deborah Corsi Becoming a restaurateur by Patrizia Maraviglia In search for passion by Anneke Van Sande Challenging oneself in Norway by Lucia Tellone I want to make bread by Roberta Pezzella So young for everything by Rosanna Marziale Rigour and cheerfulness by Serenella Medone The chef from Northern Naples by Marianna Vitale In the team with my mother by Serena D'Alesio Men, what a disaster by Marzia Buzzanca A total vocation by Antonella Ricci A full life by Maria De La Paz Mind and heart by Marta Grassi Effort with a smile by Nadia Moscardi Nothing is impossible by Emanuela Tommolini Giving value to differences by Viviana Varese The other half of the dish by Elisa Arduini
Women who, for a moment, leave pots and pans to tell us their experience and point of view
by
1984-born, chef of Degusteria del Gigante in San Benedetto del Tronto, Marche region
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The alliance of women in the food sector