The article discusses the author's culinary influences and their intersections with music. Growing up in Turin, the author fondly recalls the traditional dish bagna cauda, emphasizing its simplicity and garlic-rich flavor. They draw parallels between food preparation and musical composition, noting that certain pieces evoke memories of specific dishes. Personal anecdotes reveal a childhood surrounded by intellectuals, enriching their gastronomic experience. Ultimately, the author prefers straightforward, local food over gourmet dining, appreciating the depth and warmth of classic, traditional dishes and the joy of cooking for others.
There's a connection between how you eat and how you make music: the way you blend the elements that you eat, the colours, it's similar to composing a piece of music.
If I think of a piece of mine with more instruments, more orchestral, I would associate it with a dish, maybe a soup, that is made of different elements that were cooked for hours, and you can taste the different layers and ingredients in your mouth.
In general, I like more simple food, the local food and traditional food, more than the 10 stars. I've been to incredible restaurants, but if I had to choose, I would go...
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