at the table
David Rocco’ s Dolce Vita
Earlier this spring Italian cooking star( and hearthrob) David Rocco entertained a crowd at Centro Caboto’ s annual fundraising dinner. His food network series is full of beautiful scenery, delicious food, and an interesting cast of characters sharing recipes, stories and laughter— the best of what life has to offer. It offers an escape from the responsibilities of life. Fittingly, my conversation with David also provided an escape from daily duties as he shared his thoughts on what makes life sweet. by Laurie Hughes
LH: What is your advice for people who want bring more“ sweet” into their daily life? DR: It’ s not about money, or being off the Amalfi coast. You can get it right here in Winnipeg. It’ s a state of mind, being present in those small moments in the day— the ritual of a perfect espresso, breaking bread with family and friends. When we live such crazy chaotic lives we need to make time for those moments that nurture the soul. We go for coffee and we’ re rushing— coffee at a drive-through is ridiculous. The best part of my day in Italy is the coffee ritual because there is this engagement with each other. To me, it is the most important part of La Dolce Vita.
LH: In your book, David Rocco’ s Dolce Vita, you emphasize the philosophy of quanto basta or“ just enough”. What does that mean? DR: It’ s an Italian cooking term that refers to how much of something [ goes into the pot ]. In other words, it’ s as much as you want, or need, and no more. Cooking quantities are about a certain balance and sometimes more of something doesn’ t make it better. It’ s part of my philosophy on life.
LH: What is it about Italy that fosters that enthusiastic zeal about ingredients and cooking techniques? Is it something that Canadians could adopt? DR: There are a lot of distinct regions in Italy with specific food cultures and fierce pride. It speaks to the passion for food. It’ s almost ingrained in the DNA of Italian people, they understand the importance of food and how it brings people together. Canada’ s food culture is not as mature, but our food scene is growing.
LH: Can you tell me about one of your most memorable meals? DR: That is tough. I’ ve had lots! For me it is not about the food anymore. It is the experience and how is the food delivered to me that makes it memorable. India was really amazing and I felt
right at home there. It was their love for food. I could name 30 meals! One, on a mountain top butchering a goat, then cooking it with chili pepper and salt in the ground in coals for six hours— that was really special.
LH: Your new series, David Rocco’ s Dolce India, offers a glimpse of your experiences there. This cultural exchange of ideas must have been incredibly creative. What spice or flavour did you take away from it? DR: The blends like masala are so amazing, but mustard seeds and oil were my favourites. Mustard oil offers a whole new flavour profile which I grew to really appreciate. Transitioning to a new ingredient from olive oil was a nice experience.
LH: What advice do you have for Winnipeg chefs working with regional ingredients and trying to expand people’ s tastes? DR: There is a lot of resistance to change. I’ ve seen it with my fan base too. Just be vigilant— that is what trailblazers do. Some may have misconceptions about an ingredient, but the more they try the more they begin to like it. Stay true to your vision!
Photo by Brad McCann
12 ciao! / oct / nov / two thousand fourteen