Crazy about good food, he loved cooking and creating succulent dishes. Many famous chefs were inspired by the great composer, including the Master of Italian cuisine Gualtiero Marchesi for his famous “fillet Rossini style”.
“I know of no better occupation than eating, that is, truly eating. Appetite is to the stomach what love is to the heart. The stomach is the conductor who directs the great orchestra of our passions.” Rossini writes it, known not only for works such as Il barbiere Di Siviglia, L’italiana in Algeri, La Gazza Ladra and Guglielmo Tell but also for various recipes.
His passion for “bon vivre” is exemplary. In 1823, having moved to Paris, preceded by musical fame, he met the reformers of French cuisine: Anthelme Brillat-Savarin (Physiology of taste), Balthazar Grimod de la Reyniere (Handbook of hosts), Alexandre Dumas (Le grand Dictionnaire de Cuisine).
It is said that the maestro confessed to having cried 3 times on the street: the first when his first opera was booed, the second when he heard Paganini play, and the third when, during a boat trip, a heel stuffed with truffles fell into the water.
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