The evening point on the news of the day
Sign up and receive news via email
“When others celebrate, you work.” It’s the phrase that comes back as a refrain in the long conversation between Antonino Cannavacciuolo e Gianluca Gazzoli to the podcast Pass by BSMT. A phrase that sums up an entire life and that the chef inherits from his father, a cook and hotelier, the first true antagonist of his journey. «When I told him I wanted to be a chef he replied: “Do anything, but not a chef”». It was not a superficial ban, but a prophecy: no parties, no weekends, no red calendar. “He told me to color even the red days black.”
That waste becomes fuel. Cannavacciuolo still goes to hotel school, works while studying, and copes with constant pressure. The father even tries to convince the teachers to change his mind. The recognition will come only indirectly: «When I brought him the first great article, he read it and said: “If it’s true, there must be a sequel”». Even today, says the chef, the compliments are endless. «He just says “good” to me. Then he told my sister that it was delicious.” But he doesn’t deny anything: “That hardness was my strength.”
Villa Crespi
Villa Crespi was born like this, without a reassuring plan. He and Cinzia Primatesta are in their early twenties when they accept a risky management, made up of advance rent, winters without customers and always in the balance. «In January we played three cards, in August we worked well». Cannavacciuolo does it all: chef, entrepreneur, supplier.
He goes to the farmers at night, saves on every ingredient, reinvests everything in the brigade. «I told the kids: if we work well, next year we’ll buy the best machinery».
The guides come like an electric shock. First Gambero Rosso, then Michelin. At the news of the Three Forks, he admits, “I hung up the phone.” But one thing never changes: “I never thought I wouldn’t make it.”
Cinzia is a structural part of the story. “If I stop I’ll shoot, if she stops I’ll shoot.” Work and life flow together, without clear separations.
MasterChef
Even television, when MasterChef arrives (initially rejected «I wanted to think about the third star»), is accepted only on one condition: not to take away space from the kitchen. «We shoot when the restaurant is closed». And he still does this today with “Cucine da Incubo”. «We shoot from January to March, I don’t take time away from Villa Crespi». And the same dedication is there when filming MasterChef. «I’ll finish recording and go back to the kitchen».
«How did they choose me? The authors look at the photos of the chefs and choose. I know a journalist told him, ‘He’s the one for you,’” he said.
The weight
On his physicality he says: «When I worked at Quisisana I was 1.90 m, 79 kilos, I was very thin. I did sports, I played football. At Villa Crespi I gave my life. I ate at night, then there was the stress. In ten years I have swollen. I would go out to dinner and the next day I would have to put a hole in my belt. I assimilated everything, I had crazy hours. I ate at any time.”
© ALL RIGHTS RESERVED
