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Bruno Barbieri è il veterano, il dandy indiscusso, pieno di gusto e stile, della macchina oliata e appetitosa di MasterChef. Uno show Sky Original prodotto da Endemol Shine Italy (dal 14 dicembre su Sky e in streaming su NOW, ndr), giunto alla sua tredicesima edizione, di cui è il giudice protagonista (insieme a Giorgio Locatelli e Antonino Cannavacciuolo, leggi qui l'intervista e scopri cosa cucinerà a Natale), ma capace di esserci fin dall’inizio, lo è stato anche delle edizioni di Celebrity MasterChef Italia.
"Mi sta per partire un neurone" e il suo gergo inconfondibile
Insomma un punto di riferimento, sia nel linguaggio, severo, ma deciso (“mi sta per partire un neurone” o “ecco il tipo mappazzone” sono entrati nel gergo catodico), così in quella parlata riconoscibilissima, sarcastica e sorniona al tempo stesso, infarcita però d’esperienza (8 stelle Michelin collezionate), e di conoscenza assoluta della materia prima, entrata nella casa di molti (e negli hotel, visto il successo dell’altro format da lui condotto, 4 hotel), a caccia com’è di perfezione, sostenibilità e talento. Barbieri, come gli altri Chef d’altronde, è un must evergreen a cui aggrapparsi non solo sotto le feste, ma tutto l’anno.
“MasterChef”, sottolinea, “ha cambiato il modo di pensiero gastronomico in ognuno di noi, nella gente, si è rivelato un test, dando oltremodo la possibilità ai piccoli produttori di farsi conoscere, e che magari non avevano la forza, ma soprattutto ha portato le persone al ristorante con la consapevolezza che dietro ai piatti c’era una storia. Per me è scoprire talenti, riuscire a capire cosa avevano dentro, fin dalla prima edizione, ma non ho mai cambiato il mio pensiero o il modo giudicare, semmai ho cercato di alzare l’asticella”.
"La mia ricetta? Storia unita a contemporaneità"
“Credo sia estremamente importante”, continua Barbieri, “tutto quello che è la nostra storia, il nostro vissuto, soprattutto gastronomicamente parlando”, ci racconta” per tirare fuori quella contemporaneità che oggi la cucina ci chiede. È la storia, i nostri pensieri, il nostro passato, delle persone che ci sono state accanto, le famiglie, i nonni, ci aiuta, e ci ha aiutato, ad arrivare a questo grande cambiamento, ad una cucina moderna, che finalmente ha tirato fuori un’anima diversa. Oggi cucinare dice molti di noi, ma è diventato un mestiere consolidato, per questo credo sia anche bello aver capito che comunque i ricordi ti possono portare ad una trasformazione. Quando mangio fuori ad esempio se vedo qualcosa che mi piace, o che mi colpisce, faccio anche io delle foto. Mi interessa vedere come ha lavorato. Sui social ci sto e mi diverto, cerco di comunicare agli altri il mio pensiero”.
A Natale si va di tradizione, a Capodanno di...
“Per me il Natale è il ricordo della famiglia” ci svela. “Era anche il giorno delle confessioni, dove mettevano la famosa letterina dei desideri, e che io disegnavo per mesi, con tutti i brillantini fatti in un certo modo. Lì chiedevamo al papà e alla mamma le cose più belle e che volevamo, talvolta qualche soldino. Ma il Natale era soprattutto lo stare insieme, il vivere un momento unico, tutti riuniti”.
Oggi sulla tavola? “La tradizione, senza dubbio, sia alla vigilia del 24 dicembre, che per il 25. Dunque, i piatti storici: da me sono i tortellini, lo zampone, la faraona, gli arrosti realizzati in una certa maniera, la pasta fatta in casa, il tartufo, perché da piccolo non mancava mai. E ancora la mostarda, la frutta candita, il panettone. È chiaro che invece per il Cenone di Capodanno ci sia una cucina un po’ più estrema, moderna, contemporanea”.
