Savory sins.

Today, for yet another time, we find ourselves in the kitchen. It’s where we eat and cook, but not only! There you create and you have fun, you relax and you practice your imagination. A more and more  favourite space of home.  A magic place, where spices, ingredients and colorful powders are accomplices in the magic that comes undone before the astonished eyes of the participants. Sins await for us to be committed and we are always more incline to satisfy our gluttony’s demands…

 1) Who was the founder of Peccati di gola in the first place?

The founder of “peccati di gola” is Roberta Molani who back in 1987 has started with a branch in Mestre of the school of Modena “la cucina di petronilla”. Till today Roberta is supported in the management of the activities by her children Alessandra and Sebastiano.

2) According to you, are there sins in the culinary art? Are there practices that should definitely be avoided?

Yes, thinking that you can invent recipes! In reality, you can invent new combinations, or new flavors but the procedures are regulated by a reasoning that depends on the ingredients themselves, on temperature, on materials that are used, therefore at most you can discover new recipes, but not invent them!

3) Why, in your opinion, is cooking so much fashionable in the last years? Does it maybe cover a need emerged after the economic crisis?

In our opinion this fashion is connected to various factors, among which we remember the discovering of the concept “Italian excellence” (whether it is art, cooking, music, fashion, in other words everything that makes us popular worldwide), and the discovery of cooking as a relaxing and fun practice, not only as a necessity to  bring up a family. Then obviously there is the discovery of the scenographic value of cooking in TV that has opened the way to various programs, shows, magazines etc…

4) What does cooking mean to you and what makes it so precious?

As a cooking school, cooking for us is letting people discover a world of possible joys and satisfaction, as a catering on the other hand, cooking for us means respecting the people that we will taste our dishes.

5) To add a pinch of  imagination to the readers, I’ve seen on pinterest that cooking resembles sex: everyone can make it but only a few make it delicious.  What do you think? Is cooking for everyone?

 I think that in both cases you can evolve, change and become better even though the ways are extremely different!

6) Is there a “magic” ingredient, whether literally or figuratively speaking, to obtain a perfect result or at least make it better? For example in Greece we use parsley a lot, because apparently it flavors everything!

I believe it depends on the fashion of the given moment and on what our palate is used to recognize with joy: there has been the moment of the shallot, of cumin, of ginger, now you can find lime everywhere!

7) I’ve seen on your site that you offer lessons of regional and international cuisines. I suppose that the regional cuisines are based mainly on traditions (as the Jewish cuisine), on history and that there is a why behind each dish and every technique. According to you, can tradition in culinary art be sustained before the unstoppable arrival of globalization?

Certainly and that is what we also do in our place with regional courses where we always try to present cooking related to its homeland and the customs of its origin.

Grazie mille Alessandra Molani for having accepted to guide me through your sins…! What’s your culinary sins?