Oct/Nov 2015 Oct/Nov 2014 | Page 14

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