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in Marcon, Veneto, Mauro Mazzon grew up learning how to cook
in a family of seven children. "It was like a cooking class
with my mother as the teacher and my brothers and sisters as
the students," Mauro explains. "We were especially
busy in the summer putting up all the sauces and 'marmellate'
for the winter."
When
Mauro was thirteen, he worked for a butcher, delivering meats
to the restaurants of Venice. His first view of a restaurant
was always from the back door into the kitchen, so, as he says
"the kitchen was my first love." He even delivered
meat to the restaurant where his older brother Maurizio worked,
and later started there as a busboy. "This restaurant,
All'Angelo, one of the largest restaurants in Venice, is near
the Piazzo San Marco and is very famous. I soon moved up to
server, then into the kitchen, and I have never stopped working
in the kitchen!" Mauro exclaims. "One of my favorite
Venetian traditions is that of the 'ombretta', a short, refreshing
drink taken in an outdoor caffé. It comes from 'ombra'
(shadow) and refers to the shadow cast by the bell tower of
St. Mark's cathedral. In this shadow was a small wine bar, where
a small glass of prosecco was the perfect refreshment on a hot
summer's day.
"Today,
cooking to me is like medicine: you have to take it every day
or you'll feel bad. With my wonderful Sous Chefs and crew, I
am able to feel great every day! So enjoy this menu of my home
region - Buon Appetito."
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