It airs tonight the MasterChef finalthe cooking show that has fascinated millions of viewers for years and which has contributed to bringing cooking back to the center of popular culture. Among the most loved faces of the program is Bruno Barbierihistoric judge and multi-starred chef. On the occasion of Research days promoted by Airc Foundationwe met him to talk about diet, prevention and of passion for cooking that his grandmother passed on to him. Here is our interview.
How did the meeting with Airc happen?
«The Airc Foundation was looking for testimonials who had an immediate impact on people and I enjoyed the popularity of MasterChef: when they contacted me, they hadn’t finished asking me for my availability and I had already said yes. In a battle like this it is necessary to work as a team: the bulk of it is done by those who are behind the scenes, i.e. the researchers, but those of us who have visibility must set a good example even just with small activities, such as taking to the streets or posing for a photo shoot.”
What do you think of research in Italy?
«I see many young people who have just graduated who have the desire to make their contribution to defeating this disease, but without the support of Airc, research would be almost non-existent in Italy. And I believe that the State should do more, given that it is a pathology that affects millions of people.”
What does the word cancer evoke in you?
«Something that needs to be addressed, as happened to me when my grandmother fell ill with a terrible cancer, Kaposi’s sarcoma, and my father who had prostate cancer from which he however recovered. But I discovered that the word cancer is scary, when a person gets sick it happens that people distance themselves, even your friends leave, families go into crisis. This is why I also support ANC, an association from Bologna that helps families in the management of cancer patients.”
Nutrition is one of the pillars of prevention…
«There is ancient wisdom in this too. Seasonality also has its own logic in terms of health: winter fruit, for example, is the one richest in vitamin C, useful for the prevention of colds; the cucumber, on the other hand, is a summer vegetable, naturally rich in water which we need more when it is hot”.
What type of diet do you follow?
«I have changed my diet a lot, I like being on this planet and if God gives me the chance I intend to live a long time: my father passed away at 95 and my mother is 90 and lives alone. I have eliminated alcohol, I don’t smoke, I have reduced my meat consumption. I allow myself a fried food every now and then, a glass of red wine, but after having had a good breakfast I eat only once, lunch or dinner depending on my commitments.”
Why is there such great popularity of cooking?
«I believe that MasterChef has started the rediscovery of the gastronomic history of our country. The gastronomic culture that we have is nowhere else in the world, I’m thinking for example of balsamic vinegar, Parmigiano Reggiano, white truffles, some types of fish and fruit.”
Who made you discover your passion for cooking?
«My grandmother, a memorable woman, who passed on to me cuisine made with love. She was a housekeeper for the parish priest of a small village called Piccolo Paradiso, and my family worked the land of the curia of Bologna. I spent my childhood in the countryside, in a wonderful world of colors and flavors.”
She has had several restaurants. Now?
«After 7 Michelin stars, at the moment I no longer have my own restaurant, but I make menus for Costa Crociere and I enjoy cooking for friends and also writing cookbooks. I have developed many recipes, but I am very attached to a traditional Emilian dish: tortellini in capon broth with a parmesan fondue flavored with nutmeg and bay leaves.”
