Food&Kitchen: a conversation with writer Dina Ravaglia (part II)

2017-06-05 We continue our chat with writer Dina Ravaglia.
Married with three children and an architect by profession, Dina has written seven novels in twelve years, five of which have been published (“La Luna Sporca” for Edizioni Ponte Gobbo in 2008, “La mano di legno” for Edimond Edizioni in 2011, the ebook “L’isola degli internati” for the 2012 Ioscrittore writers’ contest, “Uno” for Nicola Calabria Editore in 2014 and “Il cuore opposto” for Gilgamesh Edizioni in 2017), plus a host of short stories, two of which (“La curva del cielo” in 2008 and “Nero ultimo espresso” in 2015) have appeared in literary anthologies.
What is the ingredient you can’t do without, Dina?
“Warmth, wine and good company, plus plenty of spice. I love ethnic food and absolutely adore Indian cooking. Unfortunately, restaurants in the West tend to “sugar-coat” their food in the belief that people will find it more to their taste. But heat and spice are the very reasons I love Indian cooking.”
What is the most fun item in your kitchen?
“A 1950s baby-weighing scale. It’s actually more curious than fun: it’s an up-cycled piece which must have weighed thousands of babies, and I’ve given it a new life as a shelf for books and ornaments. I love thinking up new uses for old, forgotten objects.”
When was the last time you had a really good meal?
“The other night we cooked fish in the tajine, the ceramic Moroccan dish we brought back from Marrakesh. Food is an essential part of any culture, and I believe that trying the local food is an unmissable part of any trip. Last night I ate in a really trendy restaurant, but I think our tajine was better.”
Which recipe do you do best?
“I’m good at traditional pasta dishes like spaghetti carbonara, and spicier ethnic food like chicken or prawn curries. It might seem ordinary, but my best dish of all is jam tart.”
What traits do you admire in a chef?
“An ability to choose ingredients carefully and give food that extra special flavour. Anyone can cook well; making food sublime is the gift of the few.”
What’s the meaning of food in your experience?
“Food is sustenance and poetry; cooking for other people is a wonderful act of love.”

Mariagrazia Villa