His smile is very different from the accusatory looks of many talent judges. And she herself distances herself from that way of experiencing cooking in front of the camera: «I don’t like aggressive formats, they are far from my way of doing things». This is also what her audience recognizes in her, Benedetta Rossi, a food blogger famous for her YouTube channel ‘Fatto in casa da Benedetta’. The cook will be a guest on Sunday 12 May at 4pm at the Tiare shopping center in Villesse with ‘The Golden Book’. The author will be signing copies at the Maravee Square.
What kind of volume is it?
It is nothing other than ‘the best of’, a book divided into different chapters between the recipes of the heart, the most viral and the most requested. I deal with various topics and the dishes I have presented on TV (since 2023 he has hosted Ricette d’Italia-Dishes on the table on Real Time, ed). It is a collection of hits that tell my experience to the people who have followed me over these 12 years. I take stock of the situation, here, it’s about reliving the journey of these last few years. Story about me and the most important recipes.
It will arrive in Friuli, with its culinary tradition and the influence of the border. What relationship does it have with local cuisine?
Some of my friends from Zoppola made me try something and I liked the frico. I was struck by the kindness. Furthermore, in our country this word means ‘child’. With the opportunity of this visit, I would like to taste and learn more, but I am not very well versed in border cuisine.
What were your influences in the kitchen?
I always treasure what I see around. When I come out with a new recipe it’s often because they’ve explicitly asked me for it and so I start researching. In reality, I deal with regional cuisine very little, because I am poorly trained and also because it is a minefield. I try to make recipes unrelated to the territory, I take some inspiration from it but I never remain faithful to the typical recipes. Also because every family has its own.
There is increasingly an all-out defense of tradition, against those who would instead like to experiment with variations. What do you think?
One thing must not exclude the other. It’s good to innovate, also because if we hadn’t done it like this, Italian cuisine today would be a booklet with just 20 pages. I’m in the middle, it’s right to do both, that is, keep traditions alive and also bring out new things.
On TV and on social media there is now an overexposure of food, among programs and talent. Is this perhaps too much?
On the one hand, these programs provide inspiration and entertainment for many people. I think of an elderly aunt of mine, who spends her days watching programs because they keep her company. I try to make people feel at ease and I try to reassure them. Making a small mistake in the kitchen does not mean that it is actually a mistake. Judgment and challenge are not mine, but in terms of users I understand that they like them. For me, however, cooking and cooking is a way of relaxing.
How effectively can a good chef emerge from TV, beyond these challenges made for the public?
TV is certainly a nice springboard, then you have to understand what the objective of those seeking this visibility is: whether to just get visibility or turn it into a job. It’s an individual thing. My goal has always been to be a good cook for the people who follow me and my family. I hope I managed to do it in my own small way.
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