At Casa Italia Livigno there is the most coveted jacket of the Olympics Milano Cortina. Belonging to chef Stefano Saltari, it bears the signatures of all the Italian medalists in the Valtellina cluster, between Bormio and Livigno, and is worth almost as much as a gold medal. “The idea came about somewhat by chance. One day I came out of the kitchen to ask Michela Moioli for an autograph, and at a certain point she said to me, ‘Chef, you know what? I’ll even sign your jacket.'” From that moment on, the Italian athletes have made it a must-see during the celebrations. After the medal moment and dinner, Stefano comes out to greet everyone with a big smile. He asks the guests and athletes if everything was to their liking, and then takes out his marker: “It’s the best experience of my career, without a doubt. It will be a great memory, and I’m reaping great satisfaction.”
Stefano, 44, smiles as he talks to Adnkronos at the end of a long day of work. In recent weeks, each shift has become more intense for him and his team: “I prepare 100 to 150 dishes a day; by the end of the Olympics, we’ll be working around 2,000. The first few days were tough; we had to get used to it. But this job is always done out of passion; the hard work takes a back seat to certain privileges. In the end, we’ll suffer a bit of fatigue, which is normal. But I must say that everything is already much smoother now.” And fun: “We welcome great people here every day, and it’s an honor.”
From the President of the Foundation Milano Cortina Giovanni Malagò to Dominik Paris
,
Giovanni Franzoni and Flora Tabanelli, as well as guests of honor like Olympians Gregorio Paltrinieri and Rossella Fiamingo, the chef emphasizes the kindness and courtesy of the diners at Casa Italia: “I saw and appreciated extraordinary, calm, and easy-going people. I never had any special requests, and everyone always stuck to the daily menu.” From the classic penne al pomodoro (a special for athletes) to tagliatelle with porcini mushrooms, to roast beef and fish specialties, thumbs up for the daily menu. Always meticulously crafted down to the smallest detail.
“We’ve also hosted several delegations here, and everyone has always been polite. They appreciated the suggestions and complimented us. Although,” he adds jokingly, “perhaps it would have been better to avoid vinegar on the pasta. Everyone has their own tastes, of course, but it seemed like a risky move.”
These days, Stefano is following the Olympic competitions along with the many young people working at Casa Italia: “We’re doing great, and I’m happy about that. The great thing is that in the kitchen we have a glass wall that overlooks the big screen outside.” The Medal Moment screen, used to let the Italian athletes relive their triumphs and emotions: “These are exceptional moments. I was also lucky enough to be at the Snow Park in Livigno for Moioli and Sommariva’s silver medal in the mixed snowboard cross competition. An unforgettable day.” Like his first Olympics. An experience certified by a special memory: “Where will I put my jacket? I’ve already promised Davis, a dear friend of mine, that it will be his. I’ll give it to him. He’s also a chef and a winter sports enthusiast. He lives in Castiglione dei Pepoli, not far from Bologna and my home.” He’ll be in good hands. (by Michele Antonelli, correspondent in Livigno)
(Adnkronos)
Reproduction reserved © Copyright La Milano
Dining and Cooking