{"id":8192,"date":"2014-10-27T12:33:25","date_gmt":"2014-10-27T11:33:25","guid":{"rendered":"http:\/\/www.sceltedigusto.it\/public\/?p=8192"},"modified":"2014-10-27T12:33:25","modified_gmt":"2014-10-27T11:33:25","slug":"armando-capochiani-an-italian-toque-to-conquer-the-world","status":"publish","type":"post","link":"https:\/\/www.sceltedigusto.it\/public\/armando-capochiani-an-italian-toque-to-conquer-the-world\/","title":{"rendered":"Armando Capochiani: an italian Toque to conquer the world."},"content":{"rendered":"

\"Rigatoni<\/a>Academia Barilla , Rai , interviews, awards, prizes , achievements , titles to go go , interviews, appearances , tv hosting. This is, in a very few words , the professional profile of Armando Capochiani , Italian Chef from Apulia with the suitcase is always ready . Capochiani has been called ” the Salvador Dali of Food ” and physiognomy does not lie. Art, in its various forms , either.<\/p>\n

\"I.C.M.C.<\/a>Capochiani , a history of honors. A rich thirty-year career overflowing with awards: where does his passion for haute cuisine come from ?<\/strong><\/p>\n

\"Finale<\/a>First of all I like to say that you are born with a passion for the kitchen , in the sense that one is led from an early age to this kind of work and if you, like me , come from a family that has traditionally been in the hospitality from 70 years , it is easy to see the path which later led me to do and complete my education at the Professional Institute State Hotel in Brindisi , to which I add a long apprenticeship made in the famous Italian rivieras , in both South North of Italy, and during his military service in Modena at the Circolo degli Ufficiali.<\/em><\/p>\n

Apulia , your native country, do you miss the smells and tastes of this region ? <\/strong>And what do you miss the most?<\/strong><\/p>\n

All products km zero , self grown, such as vegetables and fresh fish, but as you know , today’s communications and transports , especially aviation and catering , have virtually\u00a0 canceled the distances, and what a time it was impossible to imagine to have in kitchens of another continent, today it is not.<\/em><\/p>\n

\"Impiatto..\"<\/a>You have traveled the world far and wide, worked everywhere and were invited everywhere: in which part of the world have you found the best working conditions ?<\/strong><\/p>\n

It is not easy to answer this question , over the years many things have changed , the laws of contract, the concepts of HACCP , machinery and tools , and however personally I was fine in all the places I’ve lent my service work.<\/em><\/p>\n

And where ,on the other hand, have you been able to express themselves to the best of their ability?<\/strong><\/p>\n

Europe, Middle East and Asia. Almost everywhere.<\/em><\/p>\n

\"Parmigiano<\/a>How does a southerner live in a megalopolis like Shanghai ?<\/strong><\/p>\n

In the same manner in which a local resident would do. When I work in a country different from mine, I identify with and become one of the locals , eat like them, breathe like them.\u00a0 As I try to talk like them , show concern and respect for their traditions and customs , I do not weigh my social difference and above all they are a generous person , jovial , optimistic , not to mention the fact that I tend to show an innate sense of fast learning the local language, which helps me interpersonal relationships.<\/em><\/p>\n

\"Capochiani<\/a>And about the Chinese : how much they appreciate Italian cuisine ?<\/strong><\/p>\n

Very much , in fact after the Asian and local cuisine , Italian cuisine is the most popular and appreciated , despite the cost of the dishes definitely not suitable for all budgets and the standard of living of most of them, if we consider that the average salary of a Chinese is about 250 Euros .<\/em><\/p>\n

\"Scan0003\"<\/a>You have been called ” the Salvador Dali of Food ” Tell us where the parallel between you and the great painter comes from.<\/strong><\/p>\n

Well, you know my features\u2026 What do you think?<\/em><\/p>\n

\"Spaghetti<\/a>Your dishes are works of art , sculptures in honor of taste : what are your favorite preparations , the ingredient that you prefer to work with?<\/strong><\/p>\n

The “pasta” , the undisputed queen of the Italian table. Either fresh, or dried for its versatility and for its nutritional properties, with an eye to that of durum wheat semolina from which I get trained in honor of my “Dear Puglia ” but to be honest , everything I cook is made with love and passion that I could not honestly give a preference to use as an ingredient .<\/em><\/p>\n

You have achieved all sorts of awards, but surprisingly still lack a Michelin star : this could be one of your future goals ?<\/strong><\/p>\n

Who knows\u2026?<\/em><\/p>\n

 <\/p>\n

Interview:<\/p>\n

Alessandra Verzera<\/strong><\/p>\n

 <\/p>\n

Photos: Courtesy of Armando Capochiani, all rights are reserved.<\/strong><\/p>\n

Legal Note: Reproduction and use of all pictures in this article are\u00a0 forbidden without prior written permission by the owner.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Academia Barilla , Rai , interviews, awards, prizes , achievements , titles to go go , interviews, appearances , tv hosting. This is, in a very few words , the professional profile of Armando Capochiani , Italian Chef from Apulia with the suitcase is always ready . Capochiani has been called ” the Salvador Dali […]<\/p>\n","protected":false},"author":18,"featured_media":8185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[5971,5970,5967,5969,5968,5180,591],"jetpack_featured_media_url":"https:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2014\/10\/Parmigiano-Reggiano.jpg","_links":{"self":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts\/8192"}],"collection":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/comments?post=8192"}],"version-history":[{"count":1,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts\/8192\/revisions"}],"predecessor-version":[{"id":8193,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts\/8192\/revisions\/8193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/media\/8185"}],"wp:attachment":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/media?parent=8192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/categories?post=8192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/tags?post=8192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}