Davide Maffioli
“Non dimenticherò mai i momenti dell’infanzia passati a impastare gli gnocchi a mano con mia nonna. Da quei tempi, ho sempre saputo che la mia vita sarebbe stata dedicata al cibo.
Ed ecco perché, un po’ per scelta e un po’ per “fortuna”, ho potuto intraprendere questo percorso fin dall’età di 16 anni e conoscere dei grandi Chef che mi hanno formato a questa arte. Ho lavorato fino ai miei 27 anni in ristoranti e hotel tra Varese e provincia e la Svizzera Italiana. Questo mi ha permesso di avere delle basi solide di cucina tradizionale.
Ad un certo punto mi sono però accorto che questa tipo di ristorazione non vibrava più con le mie corde. Mi sono messo così in cerca di un nuovo percorso che mi ha portato ad avvicinarmi alla cucina vegan, in primis, e a quella macrobiotica presso La Sana Gola in seguito e a tuffarmi nel meraviglioso mondo dei vegetali che appartiene al patrimonio agricolo del nostro paese. Dopo questa trasformazione personale ero deciso ad operare anche una trasformazione professionale. E così ho rivoluzionato tutte le fondamenta della mia cucina. Se io non ero disposto a mangiare “tradizionale” come potevo servire ai miei commensali un cibo non vero?
Dal 2012 ad oggi ho deciso quindi di percorrere la strada della sperimentazione gastronomica e il ristorante Vero di Varese rappresenta il culmine di questa ricerca. Una ricerca che, ovviamente, non finirà mai in quanto ho la fortuna di vivere in Italia, il paese con il patrimonio gastronomico di cereali, verdure, legumi & frutta più vario che esista. Purtroppo tante persone pensano ancora che togliere dai piatti i derivati animali sia una privazione. Per me, invece, è stato l’arricchimento personale e professionale più grande della mia vita.
L’idea di ristorazione a cui tendo, e che sperimento ogni giorno al Vero e durante i corsi di cucina, è quella di una gastronomia che utilizzi materie prime di origine vegetale come cereali, verdure & legumi che provengono solo da piccoli produttori del territorio italiano che operano in biologico o biodinamico e che seguono lo standard di buono, sano & etico. Materie prime coltivate nel rispetto della Persona e della Natura e cucinate con tantissimo amore, l’unico ingrediente che non dovrebbe mai mancare in ogni piatto.”
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