Ludovico Einaudi: ‘The way you blend the elements you eat is similar to composing a piece of music’ | Classical music

I live in Turin [Turin]A town in which I grew upand Where she was born. There is a famous dish from there called Bagna Cauda. It is a garlic meeting from the Pidmont region, the mountains, with the annex coming from the sea in Legoria. It is a very simple dish, looks like a broth, perfect in winter, and eat it with raw vegetables for this season. But there is a lot of garlic in it, when you eat it, you need a few days of others.

There is a connection Between how you eat and how you make music: The way you eat the elements you eat, and colors, similar to the formation of a piece of music. If I take my single piano ammunition, I will tie it with very simple food, with a few elements and a few colors, not full -time. If you think about a piece of mines with more tools, and most orchestra, you are connecting it to the dish, and possibly soup, made of different elements that have been cooked for hours, and you can taste the different layers and ingredients in the mouth.

I am obsessed with hot pepper, Red. I am very happy because I am going to India in March, where I can expand my group.

My father was a publisher. Every Wednesday they had a meeting in the publishing house and will come to the house some writers – sometimes important writers such as Italo Calvino, Natalia Ginzburg and Primo Levi. When I was about 16 years old, I was alone for a few months with my father, and he was calling me at 5 pm on Wednesday and said, “Tonight, we are six!” After a few months of experiment, I managed to prepare a dinner for six or eight people. I learned a lot in those years. It was good for these intellectuals to come there and say, “We love this.”

In general, I love more simple food, Local food and traditional food, more than 10 stars. I have visited amazing restaurants, but if you have to choose, I will go, for example, to a local pub in the UK, where you have a stove and there is a lady who prepared the beautiful soup. I love more of this style.

My family produces wine in Pidmont. My grandfather bought some lands at the end of the nineteenth century. Everyone in the area was making wine, but he was the first to do a specific wine bottle called Dolcetto, before it, you can only buy in large quantities. It has started as a small, but it is now very big, and it is very respected. Every year it is a different taste, and this is very beautiful. It is a very special connection with the ground, with the wine that comes from there; Waiting for harvest in the hope that you will not rain.

I have a large group of tea now. I continue to buy new and different flavors to try it. My favorite, which I have almost every morning, is Assam of Fortnum & Mason from a small garden called Dikom. Then I love vegetables, Olong from China, specifically Tieguanyin, which is very good to work, to focus, for your mind.

I enjoy a lot Buy different pans. Sometimes when I finish the work and I don’t know what to do, I go to a specific store and buy a new frying pan, and I am very happy. I imagine all the foods that I can cook in.

My favorite things

food
I must say Bagna Koda. When you are in the countryside, it is nice to get it. It is very delicious and very specific, and I love him.

drink
I will go to tea. Although I love wine, at this time of my life, tea gives me the same wide range of tastes that I can get with the wine, but without alcohol.

Dining
The last time I was in London, there was a wonderful vegetarian restaurant called Farmacy in Notting Hill. She had a drug in the countryside, where they produced all the vegetables you could eat there. It is now closed, unfortunately, but I think they want to reopen it.

Plate
Last year, I bought a Moroccan crown and enjoyed a lot to make crown with vegetables or sometimes with fish and all the appropriate spices, such as turmeric. Then, of course, optional from hot pepper.

The new Ludovico Einaudi album The Summer Portraits (DeCCA) is now outside. He tour the United Kingdom and Ireland from June 30. For more information, see Ludovicoeinaudi.com