Max Mariola – iFood.it
Max Mariola expresses his opinion on the world of Italian gastronomy, expressing his great disappointment: here is his opinion.
Max Mariola, known Roman chefwas able to win the hearts of Italians not only through his cooking, but also thanks to his charismatic presence on the Internet.
Prize winner Italia is a Tavola character of the year In the Chefs category, Mariola represents the essence of Italian cuisine: quality, simplicity and a deep connection to tradition.
His career, which began with humble tasks in the kitchen, led him to success a real web star.
Max Mariola shows that passion and dedication can transform a simple “cook next door” into a real chef successful culinary influencer.
Max Mariola, the popular chef next door
Max Mariola's career began with the basics of traditional Italian cuisine, which he learned in his family and then perfected through professional training. After visiting the hotel institute Mariola honed her skills working with masters such as Pompili and Pierangeliniand also gain experience abroad. His culinary philosophy is based on the use of excellent raw materials and the simplicity of the preparations, which do not allow mistakes but highlight the authentic taste of the ingredients.
This approach has led to him being referred to as “the chef next door” who is capable of this Create exceptional dishes that are accessible to everyone. His passion for cooking then became a mission that made him a pioneer of cooking on television and online, with shows on the Gambero Rosso Channel and a strong social media presence.
Max Mariola on TV
Max Mariola supports real Italian restaurateurs: his opinion on taverns and trattorias
Max Mariola's success on the Internet is reflected in the high numbers he has achieved: for example, he received his recipe for Pasta alla gricia half a million views on YouTube. Mariola uses the Internet to spread the culture of good food, encouraging people to choose quality Italian products and enrich everyday cooking.
About theMeaning of Michelin starsMariola expresses a personal vision: “I personally do not agree with the criteria for awarding Michelin stars.” In a few months I will open a restaurant in Milan and my idea is to make real home cooking and food at a reasonable level price to offer. Even 30 euros as the amount always indicated could be enough, or in any case a reasonable amount considering the price-performance ratio. We should look more towards taverns and trattorias where good food is the real protagonist. It is a recognition that should be given to those who spread the culture, a less elegant and celebratory restaurant. Why should a restaurateur make large investments in the hope of becoming a star and go into debt on furnishings, table linens and expensive dishes, when this expenditure is not found on the plate but in a specific context?” These words reflect his philosophy, to appreciate the quality and authenticity of the food over the elegance of the context.