Massimo Spigaroli
Published on October 16 2012.
Antica Corte Pallavicina, Parma, Italy
Though he’s lauded in Italy and beyond as a great chef, mentor, teacher and the culatello maker (Prince Charles is a fan of his charcuterie), Massimo considers himself a farmer as much as a chef. His restaurant adjoins the abundant family farm that produces native breed pigs and cattle, geese, ducks, chickens, fruit, vegetables and grains.
Visit thanks to Mama Baba
Q. Who did you learn to cook from?
A. At the beginning I felt in love with cooking thanks to my aunt Emilia, she has been my first teacher. Later I learned in many great Italian and European restaurants.
Q. What grows in your backyard?
A. Lots of different and ancient kind of vegetables and fruits.
Q. Name the one ingredient you can't live without and how you would cook it?
A. Parmigiano Reggiano of course!
Q. What's your favourite dish on the menu right now?
A. Sturgeon of the tails cooked in the river sand with his vegetables.
Q. What do you do when you're not in the kitchen cooking?
A. I’m a farmer and I love to take care of my land and estate.
Q. No 1 cooking tip for the amateur cook?
A. Learn how to prepare Tortelli d’erbetta alla Parmigiana.
Q. What are you looking forward to experiencing in Melbourne?
A. Increase my knowledge about food and gastronomy and the pleasure to be back in a wonderful country.
