Jamie Oliver in defense of the restaurant in the mall


He calls them "a job of love," but he admits that these two projects could have overstretched his bank account too much.

"From the book to the TV show it was a project that always had a huge budget," he says.

"If you want to do a good job and go through two seasons twice, and go from north to south and from the mountains to the islands, it will never be cheap, right?"

The book contains many esteemed recipes of several Italian "nonnas" and "mammas" that he met along the way, and Oliver found his culinary approach to simple ingredients, in particular current obsessions about health and nutrition, fashionable diets, waste and environmental protection. impact.

Along with classic recipes from nonnasek, Oliver offers hybrids that contain less traditional ingredients, including pulses, vegetables and fish.

"My work is always a bit like a mediator and translator – not like a language per se, but I have to write recipes that are modern contemporary regulations that now stand in Canada and Great Britain and do not require anything from you that you can" Get "- he says, adding that "the book is full of authenticity".

He says that the Mediterranean diet offers an affordable way of eating well, emphasizing the high taste with several ingredients and quality over quantity.

"What the Nuno speakers say in Italy is: high quality and less, and when you have it, it should be a big deal that should focus and get your attention," says Oliver, combining this with a broader discussion around sustainable.

"This will be the challenge of the next decade, and certainly for the next 30 years, when we look at the global population and if there is enough meat, is there enough water, is there enough food?"

Authorship of Cassandra Szklarski, The Canadian Press


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