International Magazine Four Lands in Italy | Antioco Piras

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International Magazine Four Lands in Italy
Antioco Piras
The international magazine Four lands in Italy.
But instead of four, the chef is only one It is
nice to encourage encounters. Create
opportunities from which ideas and projects are
born. It is also for this reason that at
Identità Golose we welcome the news of the launch
of the Italian edition of the international
magazine Four , in a special version, called
Cracco by Four , entirely dedicated to the most
famous chef in Italy.
It is Antioco Piras , publisher of Four together
with Jakob Siegeris , who tells us - at the
margins of the official presentation of the
magazine at the Magna Pars Suites in Milan - how
this idea was born "It all started in April of
last year, in London , from Harrods , on the
occasion ofLondon identity . There we met with
Carlo Cracco and we started talking about the
idea of this first release. Then, in February, at
Identità Milano , we concluded the discussions
that began a few months earlier . The magazine,
with the bombastic subtitle The world's best
food magazine, has a history spanning only four
years, but in this short time it has won the
interest of many fans of the sector, thanks to a
widespread international distribution. The
formula is simple, and well told by the magazine.
Each issue features four chefs, obviously chosen
from among the most important in the world, who
share their techniques and the latest recipes
with readers.
In addition to the international version there is
also the English, German, American, Asian
version. And now the Italian one. Which,
however, has a slightly different approach to the
others. It seemed to us that for the Italian
publishing market - Antioco Piras always
explains- choosing four different chefs wasn't
the best way to launch our magazine. We wanted to
focus on a single person, who had the visibility
and caliber necessary to fill an entire issue .
The choice therefore seemed almost obligatory.
"Who, if not me?" the chef from Vicenza seems to
say from the cover, with his confident gaze. The
photos of Francesca Brambilla and Serena Serrani
are certainly among the first things that
strike, leafing through the pages of the
magazine. And then there is him, Cracco , with
his stories. Thus we go from the historic
restaurant that bears his name to him, to the
new adventure with Carlo and Camilla in Segheria
we are talking about his young pastry chef Luca
Sacchi, as well as the equally young chef who
has been entrusted with the kitchen of the
Segheria , Emanuele Pollini .
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And then many recipes, from Cracco , but also
from Sacchi and Pollini . But don't expect to
read them directly on the pages of the magazine,
where there are only the beautiful pictures of
the dishes. To learn the secrets of the
preparation of Rice creamed with miso, mullet and
green tea or Kidney cooked in salt and infused
with red cinchona, you need to have a smartphone
and an application that reads the QR Code , and
then download the texts from the website of the
magazine.
The future of the Italian edition of Four still
seems to be tied to the chef himself Our idea
is to dedicate to Carloalso the second issue -
says the other editor of the magazine, Jakob
Siegeris - with a completely different approach
to this first issue. Don't ask me to reveal the
ideas we are working on what I can say today is
that of the more than three hundred chefs we have
collaborated with over the years, Cracco was
perhaps the most helpful and pleasant .
And then? Will there be life after him? Antioco
Piras smiles, thinks about it for a while, before
replying We don't know yet, we are waiting to
understand how these first two numbers will go.
Then who knows. Maybe Cannavacciuolo ?
Source https//www.identitagolose.it/sito/it/118
/8186/in-libreria/a-tutto-cracco.html