Recently, the book Intrinseca came out in Brazil Flavor, in which American actor Stanley Tucci narrates his memories through his relationship with food. In a very tasty narrative, Tucci tells how the activity came to compete more and more with cinema in his agenda in the last decade. He remembers the first unforgettable meals made by his mother, an Italian from the Calabria region, and the afternoons he spent watching on TV the culinary programs of the American Julia Child (1912-2014). In more recent reminiscences, he recounts the drama of the death of his first wife, from cancer, and talks about his new ventures in the culinary field – such as the program in which he runs Italy talking about the traditions of the kitchen, shown by CNN American. By email, Tucci spoke exclusively to VEJA about the book and his experiences with food. He check:
In your book, you say that nowadays you are more focused on food and gastronomy than on filmmaking. When did you discover that your life could be transformed by your passion for food? It’s something that has been slowly happening in my life over the last decade. Dedicating yourself to gastronomy is a wonderful way to spend my time. But that doesn’t mean I’m going to stop filming. I will always make movies.
A Grande Noite, the film that established him as an actor and screenwriter in the 1990s, is an absolute cult in cinema about gastronomy. In his opinion, why has it become such a remarkable success until today? I think the secret to its enduring success is that The Big Night doesn’t try to fit the “food movie” label. It just tries to tell a simple story in which food is a fundamental part.
How fun was it to shoot a movie about food like The Big Night? It was very fun and enjoyable, but also very difficult.
What can you tell us about your personal experience as a restaurant owner? I was a junior partner in a restaurant many years ago, so I can’t talk about it that properly. But I know from my friends who are chefs and restaurateurs that it’s one of the most complicated lifestyles you can choose.
You mention in the book your memories as a child when you saw Julia Child on TV. How important was her work to you and your family? His influence was unforgettable. The passion with which she cooked and presented her creations on television was a real lesson for me on how to truly enjoy life.
In which recipe do you consider yourself an ace – and what is your biggest mico in the kitchen? I make a variety of pasta dishes best. And I also do well, modesty aside, in a good breaded veal. My nemeses are boning meats and also accurately timing serving meals.
Do you still maintain ties with relatives and chefs in the Italian region of Calabria, where does your family come from? I haven’t been back to Calabria since I was a boy, but I have a lot of relatives there, yes. Soon, however, I will be there again to record an episode of my series on Italian cuisine on CNN.
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