I stay in Torino [Turin], a city the place I grew up, the place I used to be born. There’s a well-known dish from there known as bagna cauda. It’s a gathering of the garlic from the world of Piedmont, the mountains, with the anchovies coming from the ocean in Liguria. It’s a quite simple dish, a bit like a broth, good in winter, and also you eat it with uncooked greens of the season. However there’s a lot garlic in it that, once you eat it, you want a few days away from different folks.
There’s a connection between the way you eat and the way you make music: the best way you mix the weather that you just eat, the colors, it’s just like composing a bit of music. If I take my solo piano repertoire, I’d affiliate it with a quite simple meals, with few parts and few colors, not overelaborate. If I consider a bit of mine with extra devices, extra orchestral, I’d affiliate it with a dish, perhaps a soup, that’s made of various parts that have been cooked for hours, and you may style the totally different layers and elements in your mouth.
I’m a maniac about sizzling peppers, the pink ones. I’m very glad that in March I’m going to India, the place I can develop my assortment.
My father was a writer. Each Wednesday that they had a gathering within the publishing home and he would carry residence some writers – typically vital writers like Italo Calvino, Natalia Ginzburg, Primo Levi. After I was about 16 years outdated, I used to be alone for a couple of months with my father, and he would name me at 5pm on Wednesdays and say, “Tonight, we’re six!” And after a couple of months of experimenting, I used to be capable of put together a dinner for six, eight folks. I discovered so much in these years. And it was good to have these intellectuals coming there and saying, “We love this.”
Generally, I like extra easy meals, the native meals and conventional meals, greater than the ten stars. I’ve been to unbelievable eating places, but when I had to decide on, I’d go, for instance, to an area pub within the UK, the place you might have the hearth and there’s a girl that has ready a stew that’s lovely. I like extra that fashion.
My household produces wine in Piedmont. My grandfather purchased some land on the finish of the nineteenth century. Everyone within the space was making wine, however he was the primary one to bottle a particular wine known as dolcetto that, earlier than him, you may solely purchase in large quantities. It began as just a little vineyard, however now’s fairly large, and it’s very nicely revered. Yearly it’s a special style, and that’s very lovely. It’s a really particular connection that you’ve got with the land, with the wine that comes from there; ready for the harvest and hoping that it doesn’t rain.
I’ve fairly a group of teas now. I maintain shopping for new, totally different flavours to attempt. My favorite, which I’ve virtually each morning, is an assam from Fortnum & Mason that’s from just a little backyard known as Dikom. Then I additionally like very a lot the greens, and Oolong from China, particularly tieguanyin, that’s superb for working, for focus, to your mind.
I get pleasure from very a lot shopping for totally different pans. Typically after I end work and I don’t know what to do, I am going to a sure store and purchase a brand new pan, and I’m very glad. I think about all of the meals that I can prepare dinner in it.
My favorite issues
Meals
I’ve to say bagna cauda. If you find yourself within the countryside, it’s lovely to have it. It’s very tasty and really particular, and I adore it.
Drink
I’ll go for tea. Although I like wine, right now of my life, tea provides me the identical big selection of tastes that I can have with wine, however with out alcohol.
Place to eat
The final time I used to be in London, there was a incredible vegan restaurant known as Farmacy in Notting Hill. It had an property within the countryside the place they produced all of the greens that you may eat there. It’s closed now, sadly, however I believe they want to reopen.
Dish to make
Final yr I purchased a Moroccan tagine and I very a lot get pleasure from making a tagine with greens or typically with fish and all the correct spices, like turmeric. Then, in fact, my choice of sizzling chillies.
Ludovico Einaudi’s new album The Summer season Portraits (Decca) is out now. He excursions the UK and Eire from 30 June. For extra data, see ludovicoeinaudi.com
