Who I am
Valerio Bergamini, born in Pavia (where he still lives) from a Venetian family spends his first forty years of life in Robbio, a little town in Lomellina at the centre of the largest triangle of rice (Mortara – Novara – Vercelli), Italy. When he was still a child, there were numerous rice farms – now closed – with the exception of Frugone & Preve, owner of the Riso Gallo brand, which in Robbio has nowadays its largest Italian rice processing plant. The house where he lives with his parents stands on the edge of the village. Behind it, at a short distance, there are the rice fields and, in front, a vegetable garden that reaches the road, beyond which other endless expanses of rice fields. His mother Antonietta (Tugnèta) is a rice weeder and, as a counterpart for her work,she usually brings home large amounts of rice that she cooks in a wide range of versions under the curious eyes of Valerio who is very passionate and from his childhood he learns to transform raw food into dishes. The journey that leads him to cookery passes through a degree in Philosophy, a job experience in Tunisia, as organizer of food-related fairs in countries of the former Soviet Union (Uzbekistan), Wine Master’s diploma at the Institute of Culture of the Wine of Milan, Diploma of Wine Marketing of the University of Wine of Riccagioia (Torrazza Coste, PV), Certificate of specialization in vegetarian and vegan cuisine issued by Apolf -Pavia and diploma of Sommelier AIS ( Sommelier Italian Association ) Since 2010 he decides to exploit his experience and his skills in the world of food and wine, cooking for social clubs and associations. Now his cooking experience is available to those who want to appreciate its cuisine at private or public events.
Origin of desire (to cook)
If the idea to enrich the recipe of a dish with references to stimulate a little even the imagination and the desire not properly gastronomic intrigues you, this is the right book! You can already guess from the title that this is not one of those tests of the chef who are offered daily on television. The origin of desire immediately makes us think of something that is badly reconciled with pots and stoves and the reader is warned that, in the pages that he is preparing to read, he will find bread for his teeth, if they have remained and ideas to be used to reinforce the relationship with the person next to him, if he has the immense joy of having one to embrace. Harriet Van Horne (journalist, American columnist) warns that “cooking is like loving, or abandoning oneself completely or giving up”. This is why the execution phase of each recipe is preceded by the preparation in which sensory experiences are evoked ranging from the tasting of selected wines in years of “massacring” sessions of wine tasting, listening to musical pieces, accomplices of emotions. The proposed menus are ten, one a day for ten days, as in Boccaccio’s Decameron. There, the group of ten young men (seven women and three men) fled from Florence to save themselves from the plague, tell each other stories, explicitly with erotic references, for ten consecutive days. Here, inspired by the ideal of hedonistic life, we dedicate ourselves to the pleasure of cooking ten enjoyable menus.MY BOOKS