via San Leonardo, 124
43123 - Parma
«If I don't work like this, it's not fun». This is what Terry Giacomello says when you ask him about his determination and inflexible approach to pure avantgarde, in this time of thinking and rethinking. «If I don't work like this, it's not fun»: a statements that doesn’t leave space for replies. After all, he's a strong-minded guy from Fruili, rather timid but tenacious, the calm appearance of an anti-diva chef, but with a bright mind, that speaks thoughts and words in the right proportion (thoughts, more than just words, that is). His curriculum includes prestigious experiences and acknowledged skills; but so far he has received less awards than he would deserve.
Born in Aviano in 1969, his passion for cooking was born at 13 when he started to help his mother Wanda in the kitchen of a «simple yet good village trattoria», where he understood the secrets of delicious fresh-egg pasta or polenta made with freshly milled corn. «But there I also learnt to use game, how to pull out the feathers from a pheasant, how to marinate the meat and so on».
Then he attended catering school in Longarone, followed by summer jobs and varied important experiences: a couple of years in France with Marc Veyrat and Michel Bras, almost four years at El Bulli with Ferran Adrià, a few years with Alex Atala in Brazil and finally at Mugaritz with Andoni Luis Aduriz, but also at Noma and Miramar. In Italy instead he has worked side by side Sergio Mei at the Four Season in Milan.
In September 2015 he brought these techniques and experiences to the Italian Food Valley, to Inkiostro in Parma. Here he started a complex trigger, yet one that could bring many great developments: how can he root his contemporary verve in a place where tradition is sacred? He says: «I want to offer my clients what they cannot find elsewhere». His cooking is not a show, there's no liquid-nitrogen smoke, or tricks with an emotional effect: it's pure-food, splendidly executed, proud of its identity. He has the courage of always presenting the unusual, no matter what.
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
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