The art of cooking top chef

Carlo Cracco's voice is like a lullaby. In a perfect afternoon in late July. Quiet, seraphic, never sharp, no surge of pride od'odio. It slips into my ear to the brain that tells me "Ok not the day for a scoop, but it's still a nice chat." The chef has moved temporarily bistellato reason and feeling in Versilia, Forte dei Marmi, the hotel where the Prince will be the "shoulder luxury" of chef Alessandro Filomena. One month to spend on the top floor of the hotel if possible 5 star luxury to do a load of sea air before returning by way of Victor Hugo.

With September comes home and goes on television with Sky Masterchef issuer. You, too, ended in the net cathodic siren enchantress ...
When I was asked to participate in the Italian version of Masterchef I was rather puzzled. After reading the formats and across authors, I decided to participate. Here the kitchen is central, the show has, but it is secondary compared to other programs. Then I like the idea of public participation, hearings, over three thousand of people, driven by a passion, you are put into play.

As we speak, the recordings of the episodes are nearly complete. The winner is not far away, how would you rate the average quality of the participants?
"I'd say pretty good, there are some real phenomena." Above all, you realize that in Italy a format that is more attractive than elsewhere, because people love to cook seriously and give their best in the kitchen. There was some cunning. Like, real chefs who are masquerading as fans. And 'there that the authors have asked for our help to expose them!