Its my wish to have a conversation, we're going to tell the truth, the real truth and nothing but the truth. I've lived in America for 30+ years and I love this country for all the right reasons some even for the wrong one, but most importantly I love it for the the freedom, the sense of space,the choices you can make or don't make, to win, to lose, to drown, to fail, but I always know that, the odds are not stacked against you, regardless of what they say. You can make change, and you can go places, there are fifty states, each one unique, and each one has a good, bad. You have choices. But one thing has always been very important here. The sense of dimension, the limits, the abuse, the absolutely stunning expanse of food, and drinks and commercial product which makes our country so wealthy. so rich,but also is our downfall. So you wonder how I lose weight, why, some people even went as far as to think something was wrong. Maybe I was having a medical problem, but if you're a doctor, if you're in a medical business, you maybe want to start looking at different people, because with me you never made any money. I'm very healthy, good farmer stock,I work hard, play, run. Unlike the American model "you work hard, you play hard" mine is very simple: work hard, play smart. Smart because life is not a sprint its simply a long drawn out marathon, and if you know historically in Italy we don't have good sprinters, but we have tremendous marathoners.
Celebrating the season is the quintessential factor in culinary flavors and freshness- same as in life. If we learn how to enjoy the rhythms of the season we also learn a lot about ourselves. Growing up in a small village in Southern Italy surrounded by farms, hillsides, mountains, and waterways, you become incredibly aware of the sounds, the colors, the aroma of each changing season. Autumn has been one of my special seasons, for personal as well as culinary reasons. From the change of the colors of the vegetation, the rich textures of the fruit of the season, from nuts to figs, pomegranate, persimmons, wild mushrooms, tuberose, and roots, the smell of the earth the richness in flavors, is much deeper, much more decided,inspires the foods that we make during this season. As a young man having the freedom to run up in the mountains in the woods in search of the ovuli mushrooms, porcini mushrooms, pioppini mushrooms, smell the wild boar tracks, collecting the chestnuts and walnuts in their fields. I would see the excitement of my mother and the people in our neighborhood when I showed up with a basket of seasonal riches, as lifelong memories and as a chef I still feel the same joy when I cook for people using the colors, the flavors, the textures of the season. So now you know my excitement when, at Onotria we can finally start serving the wild boar prisciutto, wild boar papardelle, and the inherent excitement for the anticipation of the earth's most prized delicacy, the white truffle from Alba. Our specialty this season will be richer, like veal ossobucco, wild boar ossobucco and options for our friends who are gluten free and vegetarians, this season provides some of the most exciting flavors: casserole of polenta in seasonal vegetables spiked with persimmon and walnuts. Salute.
For certain, all Artists have their own beliefs,and in accordance with this credo I want to submit a thesis.Many years of marketing has caused a lot confusion in the market place,I want to express a simple art ,edible art,.that is deep in knowledge of the product.but also has the objective of health and taste,.these are things very easy to get.We have to follow the nature and seasons.The Restaurant Onotria is born under this plan.Years of classical education in the kitchen have served to make me understand what it is that I do not like..Sauces saturated from sugar,salt and fat.monolithic flavors,puzzling combinations,just because you can. I made important culinary choice.,changing the sauces from fat to fruit.creating tastes more natural and healthy.,looking for symmetries of taste new scents,closer to the natural essence ,using the specific herbs we can cut salt and sugar and obtain some fresh and exciting flavors,rediscover the use of fresh spices that give the palate new sensation,but they also have health benefits..The presentation of the dishes is very simple and understandable.the complexities are in the structure of the flavors.the final destination of all the food is to pair well with the wines.Under these conditions the egocentrism of the chef must be minimized,this is a tango dance,it is very beautiful thing when is done right.Mary Natural Chicken marinated in lemon thyme,origano,rosemary and garlic.brick-press drizzle of EVOO.
This morning while working in the garden at Onotria at around five a thought occurred to me. Perhaps it is better to explain our lives and our passions. Everything around the world, the culture of food, our customs and way of life have always been a point of interest to me. As an artist when you believe in your skills and your creativity it is easy to confuse people and a passionate approach can sometimes come off as strong, arrogant and unapproachable. In general, mostly because people don't really know you. Most chefs and colleagues are the dearest people who put forth hard work and especially love serving people. Many people around us who make a lot of noise, creating the perception cult personalities and in most cases they are not really true. I love to share to amuse and be amused. I love sincerity, to be stimulated intellectually. I enjoy having fun and trying new things. So if people want to feel closer and get to know me, just come over in the morning and work in the vineyard. We'll have coffee and chat. This year the vines are beautiful and the grapes are exceptional. We are going to make another splendid wine and uncork our last vintage on the first week of September. Salute Massimo.