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Ludovico Einaudi: ‘The way you blend the elements you eat is similar to composing a piece of music’
The pianist and composer talks about his passion for chillies, teas and saucepans, and cooking for his dad’s remarkable literary dinner partiesI live in Torino [Turin], a town where I grew up, where I was born. There’s a famous dish from there called bagna cauda. It’s a meeting of the garlic from the area of Piedmont, the mountains, with the anchovies coming from the sea in Liguria. It’s a very simple dish, a bit like a broth, perfect in winter, and you eat it with raw vegetables of the season. But there’s so much garlic in it that, when you eat it, you need a couple of days away from other people.There is a connection between how you eat and how you make music: the way you blend the elements that you eat, the colours, it’s similar to composing a piece of music. If I take my solo piano repertoire, I would associate it with a very simple food, with few elements and few colours, not overelaborate. If I think of a piece of mine with more instruments, more orchestral, I would associate it with a dish, maybe a soup, that is made of different elements that were cooked for hours, and you can taste the different layers and ingredients in your mouth. Continue reading...
The pianist and composer talks about his passion for chillies, teas and saucepans, and cooking for his dad’s remarkable literary dinner parties
I live in Torino [Turin], a town where I grew up, where I was born. There’s a famous dish from there called bagna cauda. It’s a meeting of the garlic from the area of Piedmont, the mountains, with the anchovies coming from the sea in Liguria. It’s a very simple dish, a bit like a broth, perfect in winter, and you eat it with raw vegetables of the season. But there’s so much garlic in it that, when you eat it, you need a couple of days away from other people.
There is a connection between how you eat and how you make music: the way you blend the elements that you eat, the colours, it’s similar to composing a piece of music. If I take my solo piano repertoire, I would associate it with a very simple food, with few elements and few colours, not overelaborate. If I think of a piece of mine with more instruments, more orchestral, I would associate it with a dish, maybe a soup, that is made of different elements that were cooked for hours, and you can taste the different layers and ingredients in your mouth. Continue reading...
