Laura Ravaioli, an extraordinary chef, a face of television, an exceptional teacher. But this kitchen artist is also and above all an explorer of taste. Laura Ravaioli has in fact traveled all over the world to learn about the most unusual food traditions. In fact, in his cuisine the typical aromas and flavors of ethnic cuisine. At the bottom of his heart, however, it always holds great importance the Italian kitchen.
It has been said that the most persistent memory is that linked to smells. Well, Laura Ravaioli is able to tell herself in a very vivid way through the scents she felt during her childhood. They are the scents of a simple cuisine but full of love. The kitchen of one's grandmother.
Inventiveness, desire to discover and love for one's own cultural roots are therefore the secret behind its success. But above all, as she herself told us, the real secret lies in loving what you do. To know this better amazing personality we decided to interview her.
Very often great passions are born when you are little. From what I have read, your love for cooking was born in your grandmother's restaurant. What do you remember most fondly of that experience?
The restaurant was not just a place where people came to eat but for us, young and old, it represented the family, grandmother and her sisters, my father and her many cousins and then us, the younger generation, as numerous as stars in a clear night. The special moment was the summer holidays when I stayed for days at my grandmother's house, above “the shop”. Waking up with the song of the canaries, the smell of coffee, the big cup of milk and in front of me a day of unconscious happiness
I noticed that you pay particular attention to recommending the use of seasonal products. Can you explain us why Laura?
The answer is simple: they are much, much tastier.
You are an established world-class chef and you are sure to be very busy. Yet you manage to carve out a space for another great passion of yours: teaching. Some say that teaching helps to grow, do you think that is true?
Absolutely yes and in several respects. By imagining the questions that the students might ask you prepare yourself; for example, I discovered that I am passionate about physics and chemistry which are the basis of cooking. You learn to understand the desires and expectations of those in front of you and how on a stage you put on the show of the kitchen every time: joyful, pleasant, educational but not too much.
You travel a lot to experience new flavors and to study the traditions of other countries. What was the food-related experience that surprised you the most?
I have been lucky enough to work in many countries and strange things have happened to me, especially in the Far East. Probably the experience that left me a very strong memory was a gala dinner in China where, in spite of myself, in order not to offend anyone, I ate, or rather I swallowed, things never seen or known to us, one in particular : they looked like spaghetti a little past cooking but with a disconcerting texture and smell, then I discovered that they were jellyfish tentacles, a unique and certainly unrepeatable experience.
You have worked for very prestigious restaurants around the world. Could we define you as an ambassador of Italian taste?
This is not for me to say, I let others define me that way.
What is your favorite traditional Italian dish? Could you explain the recipe?
Everything my mother cooks. There is no recipe, the secret is love.
