{"id":14820,"date":"2022-05-23T14:25:35","date_gmt":"2022-05-23T12:25:35","guid":{"rendered":"https:\/\/www.insidevenice.it\/?p=14820"},"modified":"2024-04-22T18:48:40","modified_gmt":"2024-04-22T16:48:40","slug":"inside-venice-interview-marta-meo","status":"publish","type":"post","link":"https:\/\/www.insidevenice.it\/en\/inside-venice-interview-marta-meo\/","title":{"rendered":"Inside Venice Interviews: Marta Meo"},"content":{"rendered":"\n
Marta Meo is a private chef and founder of Sardea, a project that brings Venetian cuisine into the homes of the city.<\/p>\n\n\n\n
When we talk about Italian and Venetian cuisine, like all regional cuisines, we are always talking about family kitchens passed down orally through the thread of knowledge transfer among the women of the family.<\/p>\n\n\n\n
Today, we can approach cuisines from all over the world and try to understand their meaning, and that’s what we somehow try to do when we hold a workshop: more than giving ingredient measurements, we try to convey the essence of that dish and Venetian cuisine, also providing a historical context to things.<\/p>\n\n\n\n
We try to enable everyone to learn to understand by themselves, to decide if a dish lacks flavor, if it could be interesting to add a contrast, or perhaps even remove an ingredient.<\/p>\n\n\n\n
So, observation of what we do, preparation, tasting. Then we compare, adjust, and taste again. Most of the time, it’s beautiful to see how people, even faced with ingredients they may not know well, can understand what the taste and smell direction of a dish should be. I believe that learning is very much about this, or rather, this is what interests and fascinates us.<\/p>\n\n\n\n
This journey doesn’t have a beginning because I’ve always liked food; it has always been something I’ve thought a lot about. Flavors, proportions, aromas, but also the smells of markets. When I was little, my parents would take me around the Mediterranean to visit archaeological sites with the Fiat and the Canadian tent, and we would pass through these markets that, to me, as a child then, seemed smelly.<\/p>\n\n\n\n
Today, even those smells and aromas are part of my baggage, of my memory. Then at a certain point, food became my job, just under ten years ago, but the encounter between cultures is something that has always been part of my life, it’s the education I’ve been given.<\/p>\n\n\n\n