Chef Peppe Zullo needs little introduction thanks to the mastery of his profession that takes him to every corner of the world revealing–not quite all! his culinary secrets. He is a friendly and easy-going character with a sunny face, complete with sharp little eyes that make him perceptive. Meanwhile, he welcomes us with open arms.
Is it true that we are what we eat?
“Certainly… ‘Of course we are what we eat.’ I personally lived many years in the United States doing restaurant business. A way of dealing with food trying to feed Americans well. And this followed by the motto ‘We are the air we breathe,’ as it is basic to invite people to breathe well in uncontaminated places alongside the beautiful nature at our side that expertly nourishes us.”
Well … it is not that overseas such people are really well fed.
“I can agree, however a philosophy of life on the part of some of them exists. Provided that we in Europe are also a bit careless, although I myself, Peppe Zullo, cook-farmer, observes that there are places where life is worth living. So here I am all in one piece in my beloved Apulia, in the Dauni Mountains, an unspoiled place where food grows cultivated along with wild food that has been too neglected: the famous ‘foraging’ that belongs to us doing us good.”
Agreed. Now we come to the “hot spot,” since we are always talking about America: what is the reason he moved? To learn the language? For further knowledge? For love? In short, for what the heck idea did he change countries?
“I moved to the States in the 1970s, a period that exalted the ‘American Dream,’ opening a restaurant in ’78 and then continuing to tour Central America. This was to get a sense of how the world was moving in the aspect of dining and food. Later, here I am back in Orsara, Puglia.”
Observing her in her ‘tough guy’ persona, with so much managerial flair, in our opinion … she has known so much more of America, too!
“That’s right, I moved to Boston, Massachusetts, Las Vegas, Los Angeles, Mexico on the West Coast, Guadalajara and more to work, but mostly to understand. The thirst for knowledge must never die.”
What did you appreciate most during those years?
“Certainly Americans are very good at marketing-I really assume they created it! I have learned useful lessons for my business. However, as for my philosophy aimed at good food and the consequent good life, I deepen it day by day, since I am a true devotee of it. Clearly, respecting all forms of thought, I appreciate in no small measure their motto ‘Believe in what you do,’ which leads me to believe more in what we do. It is clear that alone you go nowhere: you need the rest of the world to do what you enjoy, sharing with others and, why not, doing business, of which they are excellent masters.”
Inevitable to think that she knows languages very well.
“Hablo español bastante bien, as well as English.”
And how much do you get for such language classes?
“I specify that mine are cooking classes by doing…”
Look I was joking…
“I understood her to be an ironic woman, and I go on to note that I basically do ‘incoming’ with the various ‘wine and food lovers,’ who come to Italy and my region learning how to harvest, grow and cook.”
Pure and blatant that you are attached to your land.
“Of course, one has to live in environments that are akin to one’s character, it is essential, like getting to know new cultures where I have built so many beautiful stories and experiences, such as collaborations with various cooking schools, with students I meet to let them learn. Personally, I collaborate with ‘Enzo’ and again with ‘Alma’ – ed. international schools of Italian cuisine – remembering that beautiful project of food and wine cultural exchange at ‘George Brown College’ in Toronto, ‘strong’ with that slogan ‘Simple food for smart people. And so nothing abstruse: basically simple food, easy to propose, healthy and democratic, for people who understand its importance. All this by appreciating it in my farm-restaurant in Orsara and beyond.”
Undeniable to think that he was a multiple award winner.
“I have received many, I confess, and the one I have appreciated most is the recognition from Unesco – I clarify that it is not Unesco heritage – with the motivation: ‘of high professionalism carried out on my farm,’ aimed at recovering the various foodstuffs, then cooking them for all our guests. An award that has made me proud, and not a little, is the recent one of ‘Farmer Cook of the Year’ – Agrichef – since being a cook and a farmer is very important. So many cooks and so many farmers should be well proud of that.”
Well, I would say let’s finish. If you want to add anything, we are at your disposal.
“Ehh…let me think. Here. I have just returned from Uzbekistan, awarded as ‘Italian Chef’ for the ‘Week of Italian Cuisine in the World’. With pleasure I show you these photographs in front of the Italian Embassy and here still in their typical black costumes with gold lapels and traditional hat, at a colorful market, appreciating their dishes, amphorae, various cloths and colorful handbags.”
The train to Foggia-Florence is departing. It may seem strange, but the interview was scheduled right at the Foggia station, returning from ‘Premitour,’ a food and wine association dedicated this time to the journey of discovery of the ‘DOP’ oils of northern Apulia, for ‘Special Expò Edition 2024.’ Peppe Zullo, who had also been invited to such a tour, had then rushed off in fulfilling his numerous work commitments, later managing to catch him the next day amidst the friendly sounds of: “choo choo, choo choo, choo choo!”
The article Chef Peppe Zullo: the success of the land, a land of success comes from TheNewyorkese.
