19-11-2014
Barbara Scabin portrayed in the kitchen with the staff she directs at Blupum in Ivrea (tel. +39.333.3146158). Before becoming a chef inside the recently opened trattoria, Barbara worked with her brother Davide right from the very first day at Combal, and then Combal.Zero (photo by Gianni Rizzotti)
Barbara is a chef. Her passion for cuisine began when she was already over twenty: for her, becoming a chef was not just a personal choice, but a family one too. Barbara’s surname is in fact Scabin, and she’s the sister of the great chef of Combal.Zero. Indeed it was her brother who brought her to the kitchen, at the beginning of the adventure called Combal. «It all began 22 years ago, when a dear friend of my brother, Celestino Aimaro, asked him for help after he had just taken over a trattoria. At that time, Davide was in a moment of crisis with this profession, for two years he had been selling beauty products. So he accepted this offer and asked me to go and work with him. Later, this friend of ours sold the place, because he couldn’t take care of it in the right way: this is how the first Combal was born.» Before your brother made this offer, had you ever thought of becoming a chef? «Absolutely not. After all, I had studied in Torino’s art school for fashion design, Aldo Passoni, so I saw my future as a designer, working in fashion. I must say, however, that these studies came out to be useful: even my brother would have liked to attend art school, and today always asks for my collaboration when he has to create a new dish, in order to take care of perspective, colours, lights and shades.» What were your first steps in the kitchen? «Perhaps to second my artistic spirit, I started with pastry making, which is also a specialty that is often more fitting for women. I began with Davide and I always stayed with him: I remember very well the first thing he asked me to prepare. A panna cotta. He asked me to do it over and over, dozens of times, until he was satisfied, because even though at the time we were a simple trattoria, my brother has always been a great perfectionist.»
The complete staff at Blupum (photo by Gianni Rizzotti)
Barbara Scabin and her partner, in kitchen and in life, Giovanni "Ciuby" Ghigo (photo by Gianni Rizzotti)
The most recent news at Blupum in Ivrea is the Drogheria, opened last September 25th
See also Ten years, to become the best by Elisa Bellavia Working twice as hard by Sabrina Tuzzi 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
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia