Today, September 24, we can finally all access, albeit only as spectators, to the Dinner Club by Chef Carlo Cracco.. Of course we are talking about the new six-part series Amazon Original, produced by Banijay Italia, available exclusively on Prime Video in Italy and in more than 240 countries and territories around the world.
Like any self-respecting club, the Dinner Club is governed by very specific rules. Few and clear (five to be precise), proclaimed at the beginning of each episode by Carlo, convey a sense of rigor and austerity. Well, you will see that it is the exact opposite: each episode is pure freedom for all the protagonists, the desire to know the gastronomic portents of our country (from North to South) and to get to know each other (there will be moments of reflection).
Dinner Club “Is breath“, He says Luciana Littizzetto. “After months of confinement, the possibility of traveling without constraints was unimaginable. We went to the homes of the people we met, enjoying the joy of conviviality, and we were left speechless in front of an unknown landscape. It was like another baptism to life. We have filled not only our bellies with delights, but also the eyes of beauty and the hearts of particular people so deeply rooted in the territory, that they become its representation ».
Cooking and recipes are almost a pretext to tell about our Italy. But some, more than others, intrigued our heroes … We tried to investigate.
Which of the recipes you have cooked or tasted will you propose at home?
The most notable dish for Sabrina Ferilli is the ricotta soup with black cabbage. “I cooked it on the show and made it up at home. Obviously it came very well, ”she declares resolutely.
“I don’t know,” he replies Diego Abatantuono, «Perhaps I could use the Electric Gin to recharge the dead phone… Of course the culurgiones of the Mulas sisters were delicious and unattainable. In fact I will never cook them ».
“There are many versions of Trapani pesto,” he says Pierfrancesco Favino. «Every three meters in the province of Trapani someone declares himself to be the custodian of the original recipe. Well, my project is to do it again by revisiting it to be able to say that the best is mine ».
«Spaghetti with anchovies and figs, this is my ideal recipe», he declares Valerio Mastandrea, “In fact, I didn’t prepare them either with Carlo or at home. I’m not a guy who cooks a lot ».
How was cooking with Carlo?
“We should turn the question to Carlo to hear what it was like to cook with me … Luckily I had time to teach him some little tricks, for example how to make spaghetti with clams”, he replies Abatantuono, «In fact they will be called Spaghetti alla Diego», he adds Cracco laughing.
For Sabrina Ferilli he was the perfect host, who later became a guest. “And then I learned how to make tartare. As soon as I got back I immediately bought myself a set of knives, took the photos and sent them to Carlo for his approval. Which naturally came, immediate ».
“To explain what cooking with Cracco was like, I’ll use a gymnastic metaphor,” he announces Valerio Mastandrea, “Cooking with him was like doing pull-ups. Let me explain. Not being able in any way to make them my coach puts me a rubber band that helps a lot in the ascent. Here Carlo was my elastic ».
“In the face of such a great metaphor, I don’t know what to say anymore,” he concludes Broad bean, «In fact there was a bit of tension (like that of the elastic), but also the certainty of safe driving. However, I have overcome any embarrassment, having Carlo’s number I also call him to have tips on cooking a scrambled egg ».
The ingredients and recipes you have encountered on your journey are all traditional and extremely homely in spirit. What does home cooking represent for you?
«That of the flavors of how little I was» says Diego Abatantuono, «This I mean by home cooking. The one in which you will always recognize yourself. My grandmother made pancotto and parsley risotto. Dishes that I ate even in adulthood, but they didn’t taste the same. They weren’t quite as comfortable. The olfactory memory is very powerful. Each house has its own smells and flavors, indelible for those who have tried them ».
“Mine is habitable,” he begins Mastandrea laughing, «it is the place where you spend more time, it is a sheltered place, as Erri De Luca used to say“ where there is always a burning fire ”. And those we visited and met on our travels were just like that, custodians of memories and affections ».
The vital center of the family, however Broad bean, in the broad sense of our country.
In short, the reflections that have been made and that can be done are many, because this series has different levels of interpretation. It is not just a cooking program, but we cook and eat a lot, it is not just a travel program, but we never stand still, it is not a competition, but a healthy competition takes place. For sure there is a great sense of freedom (perhaps due in part to the wine he suggests Fabio De Luigi) and a sort of confidence that is also established with us on this side of the screen, a truly unexpected effect. In any case, if you were looking for a program in which Carlo Cracco is silenced and scolded by the many cooks (plus Luciana Littizzetto) he meets on his way, then you can’t not watch it. In the Dinner Club the roles are reversed, the people speak, the memory speaks, the square speaks. Because food is the most powerful and sincere vehicle for preserving and passing on history.