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Februar y/March 202 2 VIII MAGAZINE but also to communicate with the customer about the origin of products, sustainability efforts and no waste. ________________________________ BOX From plague to pandemic to trend: wine windows return Created in Florence in the 17th century as a result of the plague, they made a comeback during the pandemic, when they attracted the attention of CNN. We’re talking about Florence’s buchette del vino, those little windows cut into the wall of restaurants to sell wine, coffee or other items. We are convinced that as soon as overseas tourists return to the city of the Medici, they will be competing to find (and use) them. The perfect example of an ancient and almost disused invention that comes back because it is suddenly in line with modern times. But then it becomes popular and becomes fashion, an idea, a trend. Once again, the winner is storytelling. Sometimes it doesn’t take much to set a trend. And what is your wine hole? __________________________________ AT PAGE 28-31 CHEF’S FACES Stefano Cosattini. Main dish? Simplicity ON THE ISTRIAN COAST HE DELIGHTS HIS GUESTS WITH MEDITERRANEAN-IN- SPIRED RECIPES. WE ARE TALKING ABOUT STEFANO COSATTINI, THE MICHELIN-STARRED CHEF WHO LOVES TO BRING THE FLAVOURS OF ITALIAN CUISINE TO THE WORLD. by Elena Consonni Stefano Cosattini, born in 1969, and a broad experience built up in restaurants in northern Italy and abroad, including starred ones. For over twenty years he has worked between Italy, Croatia and Slovenia, with a cuisine that exalts Mediterranean flavours. In this chat, we look back at the main stages of his career and the essence of his cuisine. HOW IS A CHEF’S CAREER BUILT? WHAT ARE THE MOST SIGNIFICANT STAGES OF YOUR EXPERIENCE? I think it is essential to start with a good school foundation. There are very good hotel schools that teach you what you need to learn the trade. In addition to technique, you must also know the discipline required for work in the kitchen. Then you have to work your way up: start peeling potatoes, cleaning spinach... before you start cooking. I also believe that an experience abroad is a must. The chefs I have worked with have always encouraged me to do so. As far as I’m concerned, I had great teachers. The first was my mother, Emma, who had a great passion for cooking and prepared excellent dishes. My mentor was Fulvio De Santa, a chef from Friuli, with whom I worked as an assistant at San Clemente in Padua, where we won a Michelin star. I’ve known Fulvio since I was a child: he dragged me into the kitchen and gave me the love for this job. Then I remember Valentino Marcattilii of San Domenico in Imola, together with Gianluigi Morini, from whom I learned the care for ingredients, the way of working. And I would never forget France, which was a really important experience, not only because I worked in a three-star Michelin restaurant, but because I learned to deal with an international staff, where I was the only Italian. A great challenge. WHAT, IN YOUR OPINION, ARE THE VICES AND VIRTUES OF BEING A CHEF TODAY? Today, the path I mentioned earlier seems to be outdated. Thanks to television programmes, it seems that it only takes a