Stefano Cavada
He doesn’t love definitions, so don’t you dare call him a chef or food blogger. He simply is a cooking enthusiast. With his videos from the kitchen, Stefano Cavada has made lots of followers get into his recipes. Among spinach spaetzles and apple strudels, he tells TheCornerZine all about himself in a nice and sincere way.
The first thing you made clear is that you aren’t a chef but a cooking enthusiast. I absolutely can’t cook, which basic recipe would you teach to someone who’s in the kitchen for the first time ever?
I would start with a pizza, as I did with my father when I was little. Rigorously hand kneaded.
"In my adolescence, I went through a phase in which I dedicated myself to patisserie. Back then, I made some cakes for a few birthdays. Technically speaking, they weren’t easy cakes…the final result motivated me and, from that moment on, I started experimenting with any kind of recipe."
South Tyrol is your home, but if you had to move to another place, which place would you choose? And why?
I’d like to go back abroad (in the past years, I’ve lived in London and Paris). I can’t deny I’d like to go overseas.
Glancing at your recipes, I noticed a curious idea to make kitten wholemeal biscuits. What’s the most original recipe you’ve made?
When I made that recipe, I was in a “I cook for the four-legged friends” phase. For sure, the recipe that I would never have expected myself to make is the one for dog biscuits. My little dogs were crazy about them!
What’s the recipe that can be defined as your “warhorse”?
Apple strudel and spinach spaetzle with ham and cream.
What has been the first recipe that made you become aware of yourself and just told you that you were on the right way?
A birthday cake. In my adolescence, I went through a phase in which I dedicated myself to patisserie. Back then, I made some cakes for a few birthdays. Technically speaking, they weren’t easy cakes…the final result motivated me and, from that moment on, I started experimenting with any kind of recipe.
Let’s talk about outfits. The apron is the kitchen uniform, but are there just checked shirts beneath the apron? Which are your favourite garments, the clothing items you can’t live without?
Checked shirts! :) My wardrobe is full of them, I own shirts of any kind and colour. I like to wear them open and with the sleeves rolled up.
You can invite one of your favorite stars. Who is it? And, most importantly, what do you cook for her/him?
I have great admiration for Jamie Oliver, his journey and the way he’s been explaining and communicating the international cuisine for the last few years. I think I’d go with a very traditional menu of Alto Adige.
For a semester, you’ve studied in the Faculty of Mathematics. Why did you take such a decision? If you could go back, would you keep on studying or any chance you don’t take is lost forever?
I’d take exactly the same path again. Perhaps I’d avoid that one semester in mathematics, even though I’ve always thought each and every life experience gives a contribution somehow. I had chosen mathematics because, in that subject, I was one of the best students of my class (maybe, of the school). That said, after some lessons I realized it just wasn’t for me.
When cooking, what’s your ideal soundtrack?
It depends on the situation, but I often listen to classical music: super relaxing.
In your videos, you frequently use eco-friendly products. How much do you care about the protection of the environment? Speaking of this, lately a lot of cooking enthusiasts have been embracing the philosophy of the “Zero-Waste”. So, for example, they also use potato skins or even roots, and unusual natural elements. How do you relate to this trend?
I try to do my best. I use potato skins and make sure to pick the softest and smallest potatoes. Exception made for bones and stones, I have to say I’m used to make no waste. Moreover, the freezer and vacuum sealer allow you to avoid throwing anything away.
A product you hate using in the kitchen and you really don’t like? On the contrary, what’s a product you love?
I’m not a big fan of truffle. Years ago, I made myself some tagliolini with butter and truffle and, later in the day, I felt very sick (I actually had gotten the flue). From that day on, I said: “No more truffle”.
By exposing yourself on the social networks, you surely are subject to compliments and admiration coming from your followers, but unfortunately you also have to face cyber bulls or people who don’t like what you do sometimes. The best compliment and the harshest critic you’ve ever received?
People often tell me that my recipes and passion help them to rediscover their desire to cook and that’s the biggest compliment I can ever get. I’ve never received big, constructive critics. The useless comments of the keyboard warriors are thrown away. I prefer to spend my time cooking something good :)
What’s your relationship with sports like? Which kind of lifestyle do you have?
I’m very athletic. When I lived in London, I started training myself in the weight room and attending the first Zumba classes. Then I got back home and dedicated myself to swimming, I enjoyed it and rapidly improved on a technical level. In the last year, I’ve been doing crossfit. I really like the gymnastics part (bar and rings) and the weightlifting (olympic lifts and such). I train myself at least four times a week.
Food often gives emotions. If you had to associate these emotions with a dish prepared by you, what would you say? Love, nostalgia and happiness?
Love: heart-shaped, chocolate cake (I used to make it for my mom when I was little); Nostalgia: my grandma’s roasted peppers; Happiness: Homemade pizza.
Make a wish.
If I say it out loud, it won’t happen.