In general, we have become accustomed to tasting dishes that have been revisited (and in some cases literally twisted). But how difficult is it to innovate, but without forgetting the original recipes and tradition?
"You have to know tradition perfectly to be able to revolutionize it. In this way we are able to take the best of the past and bring it into the future. We break tradition, our past, not to distance ourselves from it but to recompose it through contemporary thinking. The main idea that has guided my work and that of my team over the past 25 years is that of Tradition in Evolution.
Our kitchen is like a laboratory: we observe, we experiment, we all collaborate together combining inspirations that come from all over the world, from Canada to Japan. People from all over the world come to Modena and ask us for true Italian cuisine, that majestic and cumbersome tradition that no one wants to change, especially the Italians themselves. But by leaving it unchanged and flat, we all run the risk of getting stuck. Creating detachment instead allows us to play with our culinary memories and look for new ways to make them accessible even to those who do not share our childhood flavors. This does not mean denying our tradition and throwing it away; on the contrary, it implies a deep understanding of it. Our job is not to forget the past, but to look at it critically instead of nostalgically, finding the most appropriate way to share it so that it can live and survive over time in a constant work of evolution."
For you, what is creativity and where can one look for inspiration?
"The moment one masters the technique, knows oneself, becomes aware of one's means and develops critical capacity, only then will it be possible to indulge in creativity, to see the world with different eyes, full of curiosity. Inspiration can come anywhere and at any time, especially in the most unexpected moments. One must always leave a window open to the unexpected. The secret is to be ready to catch that flash of light in the darkness, because once it has passed, it is lost forever. Every moment represents an opportunity; it is we who must give it the time and attention needed to turn it into an asset. We must be able to grasp the beauty that surrounds us even in its most imperfect forms, and, above all, have the curiosity to enhance its unexpressed potential. Thus, intuition lies in not ceasing to be curious and opening our horizons, allowing ourselves to be contaminated by everything, even a mistake."
In recent times, there has been a growing awareness of sustainability, including the raw materials used in the kitchen. Why, in your opinion, is the link between the restaurant world and sustainability becoming closer and closer? How can a greater focus on green wellness be developed, starting with food?
"Sustainability starts with how you plan for the future. In recent years chefs have been asked to look around, to get out of their kitchens and engage their knowledge and visibility to improve our food system. Not only in terms of food waste, but also in terms of malnutrition, product sustainability and ingredient quality. It is most important to me that chefs are also activists, that they use their image to create change.
The act of cooking as well as the act of eating must become an ethical choice, no longer just about taste. Let us ask ourselves where what we have on our plates comes from, what its past is, but also and above all how we see its future. Through culture we can build a future in which respect for food sits at the head of the table. Today, more than ever, we have powerful means at our disposal to spread ideas and spark a revolution, together. And every chef, every restaurant has a duty to try to stimulate this change through creativity, the value of hospitality, the power of beauty, and the quality of ideas: those who have much cannot forget others and have every day the opportunity and responsibility to act."
Francesco Vincenzi (Franceschetta58) and Jessica Rosval (Al Gatto Verde) dress in the Riccardo jacket and Sofia jacket from the Unique collection.
In conclusion, how do you envision the future of catering in Italy and what aspects will need to be focused on, with passion and confidence, in order to evolve and improve?
"I have always said that food is culture, and it has the potential to connect each of us to the world around us. In our future we need to put in place a system that values relationships, respecting the individual process, the individual product, and first and foremost the individual. For example, having a direct relationship with producers can also help create a chain of human relationships that emphasize the importance and role of each person, making them part of a win-win system. In addition, I also see a great opportunity for real dialogue between the restaurant world and other fields of knowledge. I would like there to be more questioning, to listen to the experiences of those who deal with the great challenges we have as a society on a daily basis, including through other disciplines-such as artists, designers, academics, etc., who often have the knowledge but not the visibility to spread it. Here, I think through this dialogue, chefs can really become ambassadors for change."
It is time for goodbyes and Roberto Giberti, CEO of Giblor's confides, "The collaboration with Massimo is a source of pride and great inspiration for us; it reminds us that passion, commitment, creativity and collaboration are the recipe for excellence. This is what we try to do every day at Giblor's, when we study new collections and when we focus our efforts to create unique garments with great personality." Massimo adds, "With Giblor's we share an obsession with quality and we work every year to improve it, taking care of every detail, from the raw materials to the final fit of the garment. Unique, the collection we developed together, pays attention to sustainability, in line with one of the founding values of all our projects." Sharing a passion for one's craft is always a winning strategy.
Contacts
- GIBLOR'S SRL
- Via dei Trasporti, 6A/B
Carpi 41012 MO
Italy - Telephone: +39.059.654.602
- fax: +39.059.654.634
- Email: ordini@giblorsshop.it
- Email: info@giblorsshop.it
Info
The Giblor's website is dedicated to all professionals who wish to express their personality through their work, giving their best every day. Buying Giblor's workwear means choosing a Made in Italy design garment, with extraordinary attention to detail and the best technology available on the market.