03-08-2014
The complete group of guest-chefs on the second day of celebrations for the fortieth anniversary at Piccolo Lago in Verbania. Close up, left to right, Pino Lavarra is the second, and after him Josean Alija, Yoji Tokuyoshi, Vladimir Mukhin and host Marco Sacco. Behind him, the two beanpoles in the background are Giorgio Revelli and, right, Paolo Griffa. (photo credits Paolo Picciotto)
«My next project? Leaving with my wife. Travelling, staying away for a long time. When? In a decade», that is to say as soon as a new generation will be ready in the kitchen in Verbania. Marco Sacco has the sense of history. He follows the ancient rite of passing on the knowledge. And the flavours.
The celebrations are just over for the 40th anniversary at Piccolo Lago, his beautiful bi-starred jewel that seems to dive into the body of water named after the nearby town, Mergozzo: and out of the choppy waters after the latest tempest the desire to draw a careful analysis seems to emerge. Everything began with Gastone and Bruna Sacco, in 1974, «I was 9 and I dived into it right away», thus experiencing the whole evolution of Italian cuisine until he was in charge of the kitchen, and created a Piccolo Lago that was just like him, «you always need to take the right steps, without staying behind but also without moving too much ahead». Strict respect of two rules: «Renovate oneself without rushing. Remain consistent».
Marco Sacco at the pass during the anniversary party of “his” Piccolo Lago. On Monday he prepared a sumptuous starter, Duck “marbrè” Rougié liver, salad with hazelnut butter and burnt wheat (you can have a glimpse of it below) (photo credits Paolo Picciotto)
Final birthday cake for the bi-starred chef from Piedmont (photo credits Paolo Picciotto)
In other words, it was a true feast, for the palate and for the heart. Now it is over, there’s the satisfaction of a continuity that is not to stop: «Here at Piccolo Lago there’s a team of extraordinary young people, I got my children involved, we have the talented Paolo Griffa… I will do like my father did, I will leave the reins to the most deserving person». The time has not come yet. After all, one only needs to give a quick look at the beautiful body of water in front, now that the sun is peeping out once again, to recharge the batteries and start again.
The events you cannot miss and all the news of topical interest from the food planet
by
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