[Music]
[Music]
zanichelli to the disorder voice in the point
4 says popular motorcycle riot
here this is in this definition there
they are many concepts that are also
included in the world of life of the
kitchen if we stop and reflect
in fact we can see in turmoil
the idea of a peristaltic movement like
a muscular contraction
a vibrating sound that generates a shock
a vibration and an emotion of one
moving from an initial state to one
new final state thanks to the very tool
in the word very popular instead I see
an idea of fluidity of movement
liquid but compact collective towards one
direction unknown and not defined the soul
of the kitchen can enclose it can be
the kitchen is contained in these two words
a tumult because it is born of hunger and there
that starts and ends and is in motion
popular because like the language that
we talk in continuous transformation
following people to their passions
their fears
follows that their aggressiveness and
their sweetness has always been a nature
collective
as far as I’m concerned, that’s more
close that there may be to jazz and al
blues two genres that were born of
true drives and rhythms from desires
primordial from what it really is
folk understood as visceral and popular
in the video you saw, connect the
my concept of disorder this and does
see all our boys
I am 21 years old and these are all
guys who work with me in ours
restaurant is a wonderful restaurant
I have the luck and the weight of being on
chefs being part of a team and in a
sense side of in the generation that to the
conviction of being able to rewrite the
rules of world gastronomy this
it’s what we believe we do
presumption of the dream of being that
way that will mark a new passage
cultural and epochal for which for me today
disorder
that means mainly to discover
dish after dish a new culture
healthier daily and think about the disorder
more sustainable food for being
human and for the tastiest planet
because the taste generates happiness more
canzo more aware and tolerant the
food the first medium that tells us that
from the fusion of the peoples that is born the
beautiful
Italy for me is one of the most countries
beautiful in the world and I really think so
we had an edge and culture is
crazy thought the use of spices
in Sicily from us in Puglia to tomatoes
that in Naples they were the first
use in the kitchen
unlike the antiquity in which
they were used simply as
ornamental plants or even
considered as poor plants of the French a
milan saffron
all these events arise from the
disorder and this disorder me
I find everything in the kitchen in the form of
we always give these ingredients
new meaning different from the previous one
able to arouse new ones
emotions if we think about biodiversity
gastronomy in Italy the work of the
chefs like that job to do a
designer among all these we must
be able to choose the varieties that there
they are countries in more than one tomato for the
taste therefore for the acidity for the
consistency and also for the modality
of the use therefore the cut to the
cooking and this will be accompanied to
other ingredients other believers that
they can be of different ones
invoices different consistencies and that
together they will give a mixture of flavor
sweet sapid acid and us what
we do and work on the background
gustative our gustative background
the Salento one and we work precisely on
these flavors we bring to the past with
flavors like the liquor that of the Romans
what gives us the rancid lum friend
and we think of the present one with the
ricotta forte is our main dish and
this rancid taste and to the future al
future with this prickly pear balls
our research and work on flavor more
that on the ingredient arrives after this
it is a manifestation and a taste
primitive and of memory la
fermentation then becomes one
continuity tool to condense
the taste therefore of the rancid that one
sour taste and from there balance the
dish with other flavors that can
be that of sweet that of
salty that of the fermented this is
what we do for example with
our dish and that cherry tomatoes flowers
and ricotta forte acidic sweet cherry tomatoes
a mixture of peppers that come all
the world with different different flavors
different aromas and our ricotta
therefore our salentinity is strong
of the most interesting things of the
European culture and mainly of
Italian and French and that
we have a concept of satiety and of
fullness that are two separate things
be satisfied in the first place and and a moment
before and being full for that
that we say in Salento and that it
too much stronti and in Italian it would be the
too much striation
here is this word and to indicate the
perfect liquid for the concept of
satiety that implies a joyful fullness
but serene that does not weigh heavily while
weighs the fullness employs an abuser
the conditions of disorder of
fatigue
these are all values that enter
in the making of a plate and of the
construction of our menus his
order in the relationship with our body
this is not something we do
only for passion but from this
it depends above all on ours
survival because we do not forget
that
for a user to go out and eat
a taste is a whim a wish but
for a chef to receive that taste that
whim is that desire the
survival because without that
desire we can not therefore live on
first tumult the first disorder arises
just from the necessary balance that
yes that must be established between us and the
customer because although I cook in
a restaurant of the Italian and haute cuisine
kitchen no 3 must never betray her
true existing its true essence la
his resistance for us
we implant our life from the chest of
a quail that is only seven long
centimeters but from that piece of quail
It depends on our work from each
centimeter that will go to eat the
taste
the taste and must arrive through the
language through the senses from that
quail begins our begins the
our work begins to feel and the
the intensity of the work and that is behind it
the humidity the mood and the same
ingredient is always changing is
always different therefore and even there it is
our difficulty in working it and in the
always maintain our balance
well the mess is always behind
the corner
in the quantities of proportions in
relativism of the individual palate
because in the end everyone has a
different palate is difficult for us too
but to be able to satisfy them all is a job
that we try to do is right here that
is our power of attorney
so we try to give ours
but let’s try to give as much as possible and
try to give the right melody to
our dishes and try to make it
understand therefore try to satisfy
and even in different ways all
your palates
obviously what we hope is that it does not
sounds like a messy music
this is my life this is what
I tried to bring you back to these few
minutes and spend about 14 hours of the
my day in the restaurant together with the
my colleagues are 21 and one
flow and the other tells me he gives me one
some rest in silence with da
I florian my dogs in this silence
But I think I always think of two by two
mottoes in two sentences that make me understand
how irregular our life is
still I did not give an answer dir
the true and I hope you can give me
a link to these are the sentences
it takes three generations to create
a psychotic
this is said by maria gauguin while in
Japan
they told me that it takes three
generations to create a gourmet palate
[Applause]
[Music]
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