Critic
Andrea Grignaffini, wine expert, lover of good food, is convinced that there is a huge difference between someone who cooks because he loves to bring pleasure to others, and the gourmand, who has a morbid relationship with food. “One uses taste and planning for his art and can experience taste through his mind, while the other has a good grounding in food and knows the basic skills required to prepare it”. Both, however, thanks to the new idea for kitchens, can create good dishes. “Even the gourmand has the chance to prepare very good things at home, whereas this did not happen before. We can say that good cooking used to be the result of unemotional planning which, after many experiments, brought you to the right flavour: tradition is the reiteration of a project that worked. But today, to make good things, you need the right instruments: the new ovens, or the induction system, instead of the old hotplates, probes and foams: it’s all part of a set of tools which is available to everybody. Technique is of great importance, but planning is fundamental: hence the artistry of the
cook who, at the right moment, puts things together and makes the result unique”. It is the idea of a kitchen that is “tailored”, with an ad hoc console to satisfy personal needs and desires, where everyone can express their own culinary skills. “The kitchen is increasingly precise and well-defined: when it is brought into a home, every member of the family understands that it is possible to cook properly. The fireplace should abandon its domestic physiognomy and become a place where culture and technology overlap. The novelty, however, of being able to prepare things in short periods of time makes cooking practical and fun”. The new idea of the kitchen brings with it the assumption of the indispensable of technology: a console, flames, a high quality oven, and a large fridge are necessary. “Acquiring a Matteo Gennari means finding this exalted idea of a kitchen. Modern kitchens bear in mind the very usability of kitchens: precious materials and high quality instrumentation to cradle the primeval and vital rite of cooking.”
