Hospitality is the sum of everything happening in two neighboring environments, both geographically and philosophically speaking: kitchen and dining room. What is produced in the “atelier” of the kitchen, is then exposed and enhanced in the “gallery” of the dining room. A dynamic of expectation, of desire and of satisfaction. This is another moment where you always have to know how to dose the ingredients without turning the scene into a mise-en-scène.
Kneading, preparing, cutting, thinking aloud: this is what moved the center of gravity, bringing intimacy, the “eremitical” component of the kitchen, to a media figure, “socialite” and “reality” of chefs starred on TV. This – if on the one hand helps the kitchen to have an outstanding importance in modern society – seeking for effects and virtuosity unfortunately often leads to confusing the substance with the form, leading to a change of the rules that have founded great traditions. Paolo Amadori, always starts from the substance and is deeply linked to it, but knows the ethical importance of explaining a dish, the importance of giving people an added value, a reason to learn and to return and, above all, the importance of calling things by their real name. A name that has resisted a century of fashions and manners.