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A book that reveals the secrets of Italian chefs

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A book that reveals the secrets of Italian chefs

They are the new stars and a dinner cooked by them could really turn into an event.
  However, we know nothing about them.  And yet the chefs’ creations reflect their own histories, with experience and disappointments, passion and idiosyncrasies, defeats and victories, as well as the dedication and sacrifice involved in their lives. 
These are life stories that nobody has ever told – until now.  The journalist Raethia Corsini, in her book “Spiriti bollenti” (Boiling Spirits), published by Guido Tommasi Editore, reveals lots of secrets after some very personal interviews with some of the most famous Italian chefs.  She has created a series of portraits, with 21 in total, of the top chefs in Italy, according to the French Michelin guide. They range from the longtime favorite Gualtiero Marchesi to the guru of molecular cuisine Massimo Bottura from Francescana in Modena to Pietro Leeman, a revolutionary chef who works at Joia in Milan. They also include recent maestros and veterans such as Carlo Cracco, who is the most stylish chef, the Alajmo brothers, Massimiliano and Raffaele, who are two philosophers of good food, Moreno Cedroni and Heinz Beck, a Bavarian chef who works in Rome.
But above all, the women stand out, with great national pride, since Italy is the only country in Europe to boast three chefs with three Michelin stars: Valeria Piccini from the Da Caino restaurant in Montemerano in the province of Grosseto, Agata Parisella from Hostaria Agata e Romeo in Rome and Annie Féolde from Enoteca Pinchiorri in Florence. The book is also embellished with illustrations by Gianluca Biscalchin, and above all the recipes, which have been stolen directly from the chefs’ kitchens!


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