In the Master Chef era, when the chefs became stars and everywhere we talk about cooking, restaurants and food we need to stop for a moment and try to go back to basics. For example, how do we choose a restaurant? Who do we trust the Trip advisor reviews where a sandwich bar becomes the best place in Milan it happened at the end of August, the historical restaurant guides, from Michelin to the Touring one, through word of mouth from friends? And how can we tell if a restaurant is not only design and trendy but also good? You can make a visit to https://www.brentwoodtnhome.com/ and get the best answers for the same now.
Many questions to which GiannweMura, a sports journalist from Repubblica, but also and in this capacity, above all has been a writer for years critic is too much, he says of restaurants on Repubblica Friday. He did it. There is no taste, everything you should know before choosing a restaurant, published by Minimum fax. Here is our interview.
In an era where cuisine, chefs and restaurants are spoken of everywhere, where did the idea for this book come from?
We thought of talking about the world of cooking in a different way precisely because we lived on my skin as a restaurant writer critic is a bit too much this moment of total confusion. There is talk of cooking everywhere, but nobody who drives with common sense and helps to make choices, everyone recommends dishes and addresses. So we thought of writing something that could give clues to judge the seriousness of the place before choosing it. Today we have too much information, all conflicting and we lose sight of the basics. We tried to go back to base.
We judge from the menu. If, for example, prices are not expressed, this is not a good thing, we have to know how much cheese and pepper costs to choose consciously. And if the dishes are accompanied by too many fashionable adjectives, such as crunchy, lukewarm and tasty, this is not good either. How bad is the omnipresence of the rocket, which was a trend now a few years ago? Today my enemy is the pineapple carpaccio. Pineapple is made to be cut into large slices and chewed. If you present it to me with this yellowish bresaola aspect, drowned in its liquid then we are not there.
What about the menu?
Some places today are too designed: there are knives that stand on their own and forks that do not allow you to roll two spaghetti. And then this fashion of not putting tablecloths is a little too minimalist, where do we place things on the bare table? It is also a hygienic issue.
Other things you can’t stand?
It is something like too loud music that prevents two people from sitting at the same table from speaking. But also that the waiters when you first enter ask you: has it booked? Greetings first, then ask. Education is the basis. Like cleaning the environment and cleaning the bathrooms. But unfortunately, when you get to the bathrooms, which are a sore point in Italy, it is often too late: you have already sat down.