Enrico Crippa

You are one of the leading chefs in a region added to UNESCO’s World Heritage List, since 22 June 2014. Has anything changed since that day?Certainly being part of a region like the Langhe is a reason for great pride, after the UNESCO recognition it is even more so. We live in an extraordinary area, rich in raw materials, land of great wines and established culinary traditions. We’ve always had an important flow of wine and food tourism and since that day this has been expanding to a range of tourists who previously did not put all this in first place.Enrico Crippa’s dish, what is it? The dish that most represents me is my historic salad, the 21…31…41..51 It’s one of the symbol dishes and contains a variety that goes from 21 to 51 different types of herb and salad. It’s an explosive dish, but at the same time of a simple essence.Which ingredient will never be missing from your cooking?Vegetables, without a doubt. We have a two hectare garden that provides most of the vegetables and herbs we serve at Piazza Duomo.Michelin stars have been shining beside your name for years.How does the cooking of a chef change after such recognition?The Piazza Duomo cuisine doesn’t change. There are more stimuli to seek newinsp irations to be able to confirm the results achieved so far.In your curriculum there are only superstars. Is there one maestro that more than the others has left his mark on your cooking? Gualtiero Marchesi. He was the watershed in Italian cuisine and it was he who conveyed to me the rigour and passion for this trade.The well known association with the Ceretto family, which has lastedmore than ten years, how did it begin and especially how do you manage to overcome the many dangers?A relationship of mutual trust was established immediately with the Ceretto family. Everything began with a handshake. I think that the dangers and difficulties are overcome with dialogue and mutual consultation.Do you still find time to go into your garden?In the morning before coming to the restaurant I go and check that the herbs and vegetables for the day are ready and that everything’s going well. I consult with our gardeners and we decide what’s to be done for the different needs that emerge in the kitchen. It’s a big team work.