The international magazine Four lands in Italy. But instead of four, the chef is only one
It is nice to encourage encounters. Create opportunities from which ideas and projects are born. It is also for this reason that at Identità Golose we welcome the news of the launch of the Italian edition of the international magazine Four , in a special version, called Cracco by Four , entirely dedicated to the most famous chef in Italy.
It is Antioco Piras , publisher of Four together with Jakob Siegeris , who tells us — at the margins of the official presentation of the magazine at the Magna Pars Suites in Milan — how this idea was born: “It all started in April of last year, in London , from Harrods , on the occasion ofLondon identity . There we met with Carlo Cracco and we started talking about the idea of this first release. Then, in February, at Identità Milano , we concluded the discussions that began a few months earlier ».
The magazine, with the bombastic subtitle “The world’s best food magazine”, has a history spanning only four years, but in this short time it has won the interest of many fans of the sector, thanks to a widespread international distribution. The formula is simple, and well told by the magazine. Each issue features four chefs, obviously chosen from among the most important in the world, who share their techniques and the latest recipes with readers.
In addition to the international version there is also the English, German, American, Asian version. And now the Italian one. Which, however, has a slightly different approach to the others. «It seemed to us that for the Italian publishing market — Antioco Piras always explains- choosing four different chefs wasn’t the best way to launch our magazine. We wanted to focus on a single person, who had the visibility and caliber necessary to fill an entire issue ».
The choice therefore seemed almost obligatory. “Who, if not me?” the chef from Vicenza seems to say from the cover, with his confident gaze. The photos of Francesca Brambilla and Serena Serrani are certainly among the first things that strike, leafing through the pages of the magazine. And then there is him, Cracco , with his stories. Thus we go from the historic restaurant that bears his name to him, to the new adventure with Carlo and Camilla in Segheria ; we are talking about his young pastry chef Luca Sacchi, as well as the equally young chef who has been entrusted with the kitchen of the Segheria , Emanuele Pollini .
And then many recipes, from Cracco , but also from Sacchi and Pollini . But don’t expect to read them directly on the pages of the magazine, where there are only the beautiful pictures of the dishes. To learn the secrets of the preparation of Rice creamed with miso, mullet and green tea or Kidney cooked in salt and infused with red cinchona, you need to have a smartphone and an application that reads the QR Code , and then download the texts from the website of the magazine.
The future of the Italian edition of Four still seems to be tied to the chef himself: «Our idea is to dedicate to Carloalso the second issue — says the other editor of the magazine, Jakob Siegeris — with a completely different approach to this first issue. Don’t ask me to reveal the ideas we are working on: what I can say today is that of the more than three hundred chefs we have collaborated with over the years, Cracco was perhaps the most helpful and pleasant ».
And then? Will there be life after him? Antioco Piras smiles, thinks about it for a while, before replying: «We don’t know yet, we are waiting to understand how these first two numbers will go. Then who knows. Maybe Cannavacciuolo ? “
Source : https://www.identitagolose.it/sito/it/118/8186/in-libreria/a-tutto-cracco.html
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