Rocco's Indian getaway - The New Indian Express

Rocco's Indian getaway

Published: 13th November 2012 09:49 AM

Last Updated: 13th November 2012 09:49 AM

If you love food shows, you will know that David Rocco makes for good TV. Since 1999, when he introduced a road trip of sorts through Italy, the Canadian-born Italian has been sharing picture-perfect experiences in Florence, Tuscany and the Amalfi Coast, in particular, with relaxed recipes and interactions with the locals. Both Dolce Vita and the Made in Italy TV series that followed have led to award-winning books that confirm that charming Rocco knows what he is about. He has taken his show to Brazil and next up, he promises, is a 13-part series in India.

Plan of action

Over the last 10 days, the producer, author and celebrity chef has been in the country, planning a show that marries Italian cooking techniques with Indian ingredients and ideas. Rocco confesses to climbing on board with an open mind and says, ‘‘It’s all about exploring, learning and giving back.’’ The cities to be featured are Delhi, Mumbai, Jaipur and Chennai, and he has already begun visiting fish and vegetable markets. When we speak, Rocco has finished a leisurely lunch at ITC Grand Chola’s Italian restaurant, Ottimo. Having swapped sto-ries with resident chef Massimo Gullotta, he is all fired up to discover ‘‘fantastic Indian food, people, locations and local ingredients.’’’ He also has to pick up something interesting for his three young children – better known as the Roccettes, they have been asking him if he has spotted elephants or tigers! Clearly, agrees Rocco, a return visit with the family is due.  

Right here, right now

Meanwhile, David Rocco’s Amalfi Getaway has begun on Fox History and Traveller last Friday. The 6-part series will explore the dramatic coastline in Southern Italy, famous for its juicy lemons, seafood and buffalo milk mozzarella. At 8.30 pm. Plus, another cookbook is in the making, possibly with Indian influences. ‘‘It is about peasant-style recipes and economical cooking,’’ he shares.

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