Carlo Cracco: eating is like driving a Lamborghini

Carlo Cracco is one of the most acknowledged Michelin star-rated chefs both in Italy and internationally, whose creativity in the kitchen made him famous well before he became a star also in the eyes of the general public thanks to MasterChef. He tells us that Automobili Lamborghini and haute cuisine have something in common…

What was it like to drive the Aventador SVJ?

Since I’m a fan of these fast cars, it was truly a thrill. They convey a unique sensation.

Excellence is part of Automobili Lamborghini’s DNA, and to all intents and purposes it is also found in what you have achieved up until now. What is your philosophy?

The fundamental question is Experience. Whether we are talking about driving or eating, it is always a question of experience. Everything you do has to be unique. You have to have the feeling of experiencing something fantastic, and the details make the difference. Before I was looking at the rims and other details of the car that an attentive eye can catch. The same is true for food. There are those who taste all of the flavors, and then there are those who taste only a few.

How can we amplify our sensations?

It depends on training. It is like driving: the more you drive, the more capable you are to grasp the mechanisms of the car. In the same way, the more you eat, the more you are able to perceive the different flavors. It is all a question of sensitivity.

What challenge are you proudest of?

The biggest challenge was to change restaurant. Closing the old one and opening a new one with triple the space. I think that creating something new without losing the expertise gained in the past is really the secret of success. And that is a little like what happed to Lamborghini with the Urus, by increasing the size of the factory and of the car itself.