One of the most recognisable faces on television in the UK, Antonio Carluccio has been an ambassador for Italian cuisine for over 50 years. From starting off as an Italian wine merchant, he has also held the position of restaurateur, conceptualised Italian food market and restaurant Carluccio's and championed the pleasures of the cuisine on television and in several cookbooks. Showing no sign of slowing down at 72 years, he still continues on his quest and is often referred to as the 'Godfather of Italian Gastronomy'. Here he answers a few questions about cooking and his career.
What aspect of the food world do you enjoy the most?
Producing food. In fact more than cooking, it's the shopping. When you are a good cook and go around shopping you can see what is good on the day transform it into something great.
It is very bad to have a set idea and go to the market to buy certain things. This usually happens when you are following a recipe and maybe the day you are shopping the item you need is not there and you have to adjust the recipe. Then the skill of being able to cook comes into play because you have to change your plans.
Explain what you cook at home?
Everything. I cook Italian cuisine because I know everything intrinsically about it. Most Italians only know to cook their regional food but I was adamant for my profession to learn about all the other regions. So I try to mix regions sometimes to see if it suits like some Sicilian with some Piedmontese, but it is not always the case - I do a lot of experimentation. Other cuisines I admire are Chinese and Indian, for example, provided I can produce them at a maximum of their flavour.
Any advice for young people with regards to cooking?
In our age where good food is expensive you have to use it to its maximum capacity. All the books I've written are about simplicity but the one that's coming out in September (2009) is specifically about the simplicity of Italian food and also shows how to use leftovers for example, which for me is also an economical thing.
In fact, I create some of the most wonderful dishes out of leftovers. If you organise yourself a little and you can cook a little bit then everything will come easily. I created a motto for my cuisine, which is 'MOFMOF' (pronounced "mof mof"), meaning minimum of fuss and maximum of flavour.
What is your opinion of television chefs today?
There was a time in television with people like Ken Hom for Chinese food, Madhur Jaffrey for Indian and me for Italian and we were presenting the food and not ourselves, but we were very successful. Today it is the other way around. Chefs promote themselves first and then the food. However, Jamie Oliver is quite good. He knows what to do, attracts people, makes Italian food look beautiful and teaches you how to put things together.
Did you think you would ever be such a massive success?
Absolutely not. I didn't plan it and I never did something for money or fame. I did my job first and when the job was very well done money followed. Also it has to be the right moment, situation and time. It is a combination of things like your character, capacity, expertise etc. and how they combine together.
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