We spoke about cooking, fish, smells, chefs and suction.
How can one not think of Mauro Uliassi, the chef who cooks in his sea-side restaurant in Senigallia, which he runs with his sister Catia.
In fact, Mauro Uliassi uses an Elica range hood that is installed directly into his kitchen and that extracts fumes to the outside via an external motor.
We contacted him to ask if he wanted to tell us about when he creates design food in his domestic kitchen, he, who knows so much about the culinary arts, with great willingness and a contagious passion, began saying: “I am a great friend of range hoods.” The rest you can read here in a series of anecdotes, flavors and smells…
“I always ask for the best of everything, and even more so to range hoods. When one cooks, there are three fundamental things: cooking flames, refrigerators for conservation and range hoods to suction. The smells of the kitchen are amazing, but terrifying when they remain in a household setting. To my range hood and to future range hoods, I always ask for the most powerful suction. Of course, one can cook without a range hood, a dish doesn’t need a range hood to improve its flavor. The range hood isn’t directly involved in the cooking process as a utensil or flame is. The range hood is an external element, but internal at the same time. For the air quality that I breathe within my house. You know when you enter a house where there is that bad smell… every time one enters a kitchen, before doing anything, they turn on the range hood, even just to boil water, to get rid of the steam. That time, for example, that the range hood “inspired” while suctioning, my new creation. While I broiled cuttlefish. It can happen that while I cook at home for my wife and kids, I experiment with dishes that could end up in the restaurant. It happened like this for the young cuttlefish, those small and dirty ones that come served with aromatic herbs and sea urchins. This dish was created by chance. We had tried different things to clean the cuttlefish, but this took away their flavor. One time, thinking of how sailors used to eat fish that they never cleaned, I simply rinsed them without taking off the skin. I roasted them, cooking them with their liver. A more authentic flavor without having used a particular technique. Of course, I got rid of the odor of the roasted cuttlefish with the range hood in my kitchen. My house is an old windmill from ‘600, left to me by my father, where on the ground floor there is a big space, a living room as one says: it is a setting of 90 square meters with two centuries-old oak columns that support the ceiling. There is the kitchen, a sofa, a table to eat on. Generally, one tends to fill up houses. One collects. Space in itself is a value. Where you live, you breathe.”