MENU Speciale Pizze - Settembre 2017

mia famiglia. Amo moltissimo immergermi
nella cultura locale e non c’è modo
migliore che farlo attraverso il cibo.
Cosa ne pensa della Pomodorina e
come la usa?
Sono completamente innamorato della
Pomodorina perchè riesce a catturare
tutto ciò che è delizioso del pomodoro.
Nell’attimo stesso in cui apro una
scatola, il profumo mi riporta in Italia.
La bellezza di questo prodotto è che
non devi aggiungergli niente e puoi
usarlo immediatamente, perché è già
perfetto così.
Qual è il suo piatto italiano preferito?
La pizza in tutti i modi, soprattutto il fatto
che, quando sei riuscito a fare una buona
base, questa diventa uno spazio di gusto
e creatività dove puoi unire ingredienti
buonissimi che si completano fra loro.
Quali sono i suoi progetti futuri?
In questo momento sto scrivendo un
nuovo libro di cucina che verrà accompagnato
da una serie televisiva. La filmeremo
nella mia cucina e sarà trasmessa
esclusivamente su Simply Good Food TV
che mi dà la possibilità di raggiungere
un ampio pubblico.
In love with Pomodorina
From cookery and ingredients lover to food writer and tv chef.
Last but not least, a British fan of Pizza and Pomodorina
Cook, tv chef, food writer, seeker
of quality, lover of taste and for
this specific reason, a fan of
Pomodorina. Peter Sidwell, founder
of the Keswick Cookery School and
chef of Simply Good Food TV - the
hugely popular English TV Channel on
food - tells us about himself, his future
projects and also why he loves Menù’s
most famous speciality so much.
When did you discover your love of
cooking?
I fell in love with this sector when
I was fifteen years old and I got a
job in the kitchen of our local village
pub in Yorkshire. In my free time I
practised cooking, cutting and peeling
vegetables, but also tidying up the
kitchen and washing the dishes.
Then I went to Beverley Catering
College and I started working evenings
and weekends as an apprentice chef in
a pleasant hotel in York.
Here, I was taught firstly about the
ingredients and then how to cook them.
I have always followed this approach
and even today I teach my chefs to
understand a product before trying to
cook it.
How did you become a tv chef and
food writer?
I started writing a book as a reference
for myself, on a beautiful leather
notebook that my wife bought me when
we were in Italy. I decided to publish
the book by myself because I couldn’t
manage to find a publisher. After the
excellent local sales of my first book,
an international publisher decided to
re-publish it on a domestic scale.
TV came into my life thanks to a
television producer client of my
restaurant, who saw me working in the
kitchen and with the clients, he liked my
style and decided to send a television
crew to film me.
How do you carry out research on
the ingredients and on the raw
materials?
I am always on the look out for new
ingredients when I travel on business
or with my family. I am a great fan of
full immersion into the local culture and
there is no better way of doing it than
through food.
What do you think of Pomodorina
and how do you use it?
I am totally infatuated by Pomodorina
because it manages to capture
everything that makes a tomato
delicious. As soon as I open a tin,
the smell takes me back to Italy.
The beauty of this product is that you
don’t have to add anything, you can
use it immediately, because it’s just
perfect as it is.
What is your favourite Italian dish?
Pizza in all its forms, above all because,
once you manage to make a good
base, this becomes a space for taste
and creativity, where you can mix
tasty ingredients that complement one
another.
What are your future projects?
At the moment I’m writing a
new cookery book, which will be
accompanied by a television series.
It will be filmed in my kitchen and will
be shown exclusively on Simply Good
Food TV, giving me the opportunity of
reaching out to a wide audience.
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