Eugeni de Diego publishes with Planeta Gastro Cocina como la Mamma where he explores the essence of Italian cuisine giving his version of the recipes that he likes most about that cuisine that he puts into practice in his restaurant Loin in Barcelona. Its objective is to show the trends and traditions of the most authentic Italian gastronomy and how to cook them at home. From his hand we will learn which are the authentic products of Italian cuisine in the best way. Starting with the basic ingredients used, their origins and uses, as well as the techniques to prepare the recipes in a more correct and genuine way. In this way, we will be able to prepare the entire recipe book that is displayed in this extraordinary book. Everything so that both the family and our guests feel like they are in Italy itself.
Cook like Mamma, a walk through Italian cuisine
A tour that begins in the pantry, presenting the treasures of our kitchen: the cheeses, "i salumi", the oils, the preserved tomatoes. This demonstrates that Italian authenticity begins with the choice of the best quality ingredients. He continues delving into the stocks and base sauces, the conservation, cooking and plating of pasta, fermented doughs... the pillars of our cuisine, to arrive at a selection of recipes to which he adds his personal and differential touch. Through these pages, Eugeni de Diego invites us to live his passion for Italian cuisine. He reminds us that his essence goes beyond recipes; It is the love of food, carefully selected ingredients and, above all, the pleasure of sharing with those around us.
About Eugeni de Diego
He is one of the best chefs on the national scene. He studied at the Muntaner Cooking School, where he graduated as the second best student in the class of 2005-2006.
After his professional beginnings at the emblematic restaurant Ca L'Isidre with its traditional Catalan cuisine, in 2006 he began his time at El Bulli by Ferran Adrià. There he was one of the chefs until the closure of the prestigious establishment in July 2011. He also joined the El Bulli Taller team and collaborated closely on the content of the book. The family kitchen. Once El Bulli closed, he continued to be part of the El Bulli Foundation, where he served as content director participating in various editorial projects such as I'll tell you in the kitchen by Disney-Ferran Adrià.
