Food&Kitchen: a chat with DJ Marco Pipitone
2018-02-12
Marco Pipitone is a photographer at the photo workshop of the
Study Centre and Communication Archive (CSAC) at Parma University.
He has always been a
music fan, and since 1996 he has deejayed at some of Italy’s best-known clubs, including “Onirica” (Parma), “Transilvania” (Milan), “Fuori Orario” (Reggio Emilia), “Estragon” (Bologna), “Le Capannine” (Catania), “Cage Theatre” (Livorno), “Capanno Black Out” and many more.
In 2001 he created
“Endenocte”, a dark-wave music project. He writes a
blog and the
“9 canzoni 9 di Marco Pipitone” column in the national newspaper
“Il Fatto Quotidiano”.
What is your first thought when you go into the kitchen, Marco?
“
I put my problems behind me when it’s time to make dinner”.
What dish best represents your life, and why?
“
It may sound banal, but it’s pizza. Pizza stands for happy times connected with special moments in my life.”
What wine gets your heart beating?
“
Ribolla Gialla, a white wine from Friuli that goes beautifully with vegetables, with flan, with flavourful cheese, soups and rice dishes. It has a particularly fragrant, delicate aroma with particularly evident floral notes, which make this wine truly special, especially if served cold”.
What is tops in the kitchen for you?
“
The fragrance of food cooking. Food is only cooked properly if it “decorates the house””.
What is the ingredient you can’t do without?
“
Spices. I love cooking with spices and figuring out how to use them”.
What is the most fun item in your kitchen?
“
A mortar and pestle, which of course I use with spices.”
Is there a dish you’d like to try making?
“
I love Indian food, and for years I have been looking for somebody who can teach me how to make lentil dahl.”
Which recipe do you do best?
“
I have been making a number of Middle Eastern dishes for years, such as couscous, or vegetables prepared according to ancient and quite complicated recipes”.
What are the qualities you appreciate in a cook?
“
An enterprising spirit and creativity are the distinguishing features a cook must be able to draw on.
What does food mean to you?
“
I love food, but I’m also detached from it: I don’t deny myself the pleasures of the table, but rather than the food itself, it’s the preparation and the creation of the courses that I like. A perfectly prepared dish is a truly creative act, which is art.”
Mariagrazia Villa