Школи. Історіі кулінарних майстрів і застілля

Marko Chervetti proĭshov shli͡akh vid kukhni materi do profesiĭnykh kukhonʹ u bezlichi kraïn - z Venet͡siï do Pidnebesnoï imperiï ta nazad, a sʹohodni ĭoho moz͡hna zustrity u pidvalʹnomu bari v t͡sentri Kyi͡eva chy na vynorobni posered Bessarabiï. "Use duz͡he prosto, dostatnʹo lyshe maty pravylʹni inhredii͡enty, li͡ubyty li͡udstvo ĭ povaz͡haty tradyt͡siï, i͡ak koz͡hen kukhar"... Brazylʹsʹki avokado ta meksykansʹka kukurudza, tai͡emnyt͡si italiĭsʹkykh m"i͡asnykiv i spet͡syfika pryhotuvanni͡a chornoï karakatyt͡si. Knyz͡hka Marko Chervetti - t͡se oda smakam i teksturam, filosofiï maĭstriv, i͡aki rokamy vyviri͡aly svoï ret͡septy, ta tradyt͡sii͡am, shcho peredavalysi͡a z pokolinni͡a v pokolinni͡a. Marko rozpovidai͡e istoriï zastilʹ ta dilytʹsi͡a ret͡septamy, dbaĭlyvo vidibranymy nym pid chas chyslennykh mandriv svitom, - vid ukraïnsʹkoho borshchu ta t͡sybulevykh pyriz͡hkiv Dobroho Da do karbonary rymsʹkoho maĭstra i kesadylʹï z Mekhiko-siti.

Marco Cervetti has gone from his mother's kitchen to professional cuisines in many countries — from Venice to the Celestial Empire and back, and today he can be found in a basement bar in the center of Kiev or in a winery in the center of Bessarabia. "It's very simple, just have the right ingredients, love humanity and respect traditions like every chef.".. Brazilian avocados and Mexican corn, the secrets of Italian butchers and the specifics of Cooking Black cuttlefish. Marco Cervetti's book is an ode to tastes and textures, the philosophy of masters who have been checking their recipes for years, and traditions passed down from generation to generation. Marco tells the stories of feasts and shares recipes carefully selected by him during his many travels around the world — from Ukrainian borscht and onion pies Dobrogo DA to carbonara of the Roman master and quesadillas from Mexico City.