Cook, consultant, professor and now book author: "The good thing about my job is that every day I make something different".
HIS LIFE, HIS CUISINE
A life in the kitchen. Danilo, when did you decide to become a chef?
My mother used to tell me that when I was little I wanted to be either a chef or a photographer. It was a strange choice because there was no one in the house who I wanted to emulate. In any case, I think I've had my mind set ever since I was a child.
In my job there is never a restaurant routine, every day I create something new.
From chef to consultant to professor: what brought on this change?
It all came about by chance, I never thought I would continue to do this job as a teacher and consultant. The good thing is that now every day I do something different, there is never the routine of a restaurant and it is very stimulating.
How is a new recipe born?
There is no fixed rule: it can be an ingredient you find by chance or while leafing through a book, everything comes from our daily life.
When you're not cooking, what does Danilo Angè do?
My work is my passion. Which is a blessing because I really do what I like. When I'm not cooking, I take the time to travel.
HIS BOOK "ATMOSFERA ZERO”
Danilo Angè: chef, consultant and now also writer of "Atmosfera Zero". How did this book come about?
Three years ago this dream, "Atmosfera Zero", came true. It was actually a much harder job than I thought, but it is making me incredibly proud: it includes a first part dedicated to technique and then about 60 recipes on low-temperature cooking.
My book is aimed at professionals but also at those who want to learn more about low-temperature cooking.
Who is it aimed at?
My book is aimed at professionals but also at those who want to learn more about low-temperature cooking. Nowadays, enthusiasts often have the necessary equipment at home and feel the need to study this technique in depth.
How has low-temperature cooking changed the culinary world?
There is a lot of talk about low-temperature cooking nowadays, but it actually originated in the 1970s and has only recently become more widely used. I have to say that, when applied properly, this technique has many advantages, but it is often misused.
I LOVE LOISON
How did your friendship with Dario Loison begin?
We met about 15 years ago during an event to present his Panettoni at the Merano Wine Festival. With his natural enthusiasm, Dario let me taste his panettone and I realized I was dealing with an exceptional product. It was an immediate feeling.
What is your favorite panettone?
In 15 years of friendship with Dario, I have seen the birth of new flavors and combinations of which I may have been a bit of an accomplice. My favorite, however, is still the Late Ciaculli Mandarin, because as well as being extremely well-balanced it is a panettone that wins you over with its citrus scent. It is also very versatile in the kitchen when combined in savory recipes.
In 15 years of friendship with Dario, I have seen the birth of new flavors of which I may have been a bit of an accomplice. My favorite is the late Ciaculli mandarin panettone.
Danilo, you made several panettone-based "unusual dinners" for Dario Loison during the Tuttofood fair. Do you remember any recipes in particular?
It’s true, I made many dishes. I remember the Grana Padano and fig Panettone Lollipop, or the Burrata mousse, anchovy filtering, asparagus and Classic Panettone croutons, or the Macaron with mortadella mousse and mandarin Panettone. These are all recipes that have not become stale, but which I have remade on other occasions.
Is there any future idea that you would like to realize with Dario Loison?
My adventure with Dario does not end here. We still have many projects in the pipeline and many more dishes to make based on Panettone, and soon one of these will be included in my next book "N2O Declinazioni con il sifone".
