Today we meet Duccio Orlandini, Executive Chef of Ca’puccino in London, who is bringing the italian culinary tradition abroad.
Let’s find out his passion for Italian cuisine.
1) Nine words to introduce you
Chef first, then a world traveller with a passion for food.
2) What is the episode that started your food passion?
Without any doubt been around my mother in the kitchen and speding time in my best friend dad’s pastry shop.
3) What were you doing in Italy and why did you decide to leave?
In Italy I used to work seasonally: Summer time in Isola d’Elba and Winter in Cortina D’Ampezzo. I always been an independent person with the will of discover new things, traditions, so when I finished the army, back in my old days it used to be mandatory, it was the right next step for me to go and travel. After 25 years I am still travelling my next step is Moscow
4) What does it mean to you to be an Italian Chef abroad?
It means to be an Ambassador of our culture. Everyday we are been judged on what we are doing and saying, people think that because I am Italian all the italians are like me, so you need to be and show the best of you at all times. I am very proud of what I am capable of doing in my own small circle of influence in showing what us, italian, are capable of do.
5) What is the Italian recipe that most represents you?
Arista Florentina style. A great traditional dish invented by a great chef with an interesting story; very flexible dish, you can eat it cold or hot. If you could serve it with two braised artichokes it would be the end of this world.
6) What are the three essential Made in Italy products for your kitchen?
Extra Virgin olive oil possibly from Tuscany or Liguria, Parmigiano Reggiano aged 24 months and 00 Flour.
7) Who cooks at your house?
My beatiful girlfriend, an excellent cook!
8) Which one in your opinion is the biggest stereotype foreigners have about the Italian cuisine or Italian food?
Fortunately and unfortunately “pasta and Pizza”. Without any doubt, they have helped us to export the Italian cuisine in the whole world. Now our cuisine has evolved since a lot since then and we have now some great chefs accredited worldwide.
9) Speaking about the “Italian Sounding” phenomenon, what do you think are the solutions to oppose it?
It is a big problem, which by the way it should makes reflect us of the commercial power that the Italian food has. The Italian sounding can only be resolved with an active support of the Department of the agriculture which should protect the quality and the provenience of our product both in Italy in Europe and the world. I also think we should do a huge worldwide advertisement campaign to promote the real Italian food.
10) Three words to describe the Italian food abroad
Creativity, passion and aroma.
Thanks to Duccio Orlandini