“Gambero Rosso” explored the cuisine of Hanspeter, chef and father of the Melbourne champion: attention to raw materials, no waste and attention to detail
What kind of chef is he, Hanspeter Sinner? Jannik is the character of the moment and the whole world around the South Tyrolean generates curiosity and interest. And the words pronounced by the tennis player immediately after the victory at the Australian Open (“I wish everyone to have parents like mine, who left me the freedom to choose without ever putting pressure on me”) also brought the spotlight to the father and mother . The story of Hanspeter Sinner is now well known: he spent a lifetime in the kitchen, with 20 years spent in the kitchen in the Fondovalle refuge (Talschlusshütte) in Val Fiscalina. More and more often he now follows his son to tournaments (but he wasn’t in Melbourne), taking on the role of chef for the entire Jannik team. But what are the strong dishes? “Gambero Rosso” went deeper into Hanspeter’s kitchen, interviewing Armin Villgrater, chef and owner together with Sinner’s parents of the refuge in the Dolomites.
the strong dishes
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“Every dish you eat must be prepared with the same care as a dish you would like to receive”: this is Hanspeter’s philosophy that emerges from the interview with Villgrater. Or again: “Not even a potato is thrown away” and “We have to do something with the leftover dumplings from the day before”. From here one of Hanspeter’s strong dishes was born: the Mountaineer’s Pan. “A rosticciata with dumplings, browned onion, bay leaf and garlic with the addition of pieces of pork fillet, and at the end the goulash sauce, all served with raw cabbage salad”. It has become one of the typical dishes of the refuge, together with risotto with fresh porcini mushrooms, prepared with mountain pine flavored butter. The story paints the image of a determined and sensitive man: “He is a very kind and precise person, and we immediately understood that he had grown up in a simple family attentive to the care of the products. He placed great value on the raw material. He was wanding at the moment right, but he also knew how to thank.”
Sinner’s macaroni
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And Jannik? What is your favorite dish? The so-called “Macaroni chef”, which Hanspeter prepared for his son when he went to the refuge: “Jannik didn’t come as often as his brother Mark, but every now and then he did. He ate the macaroni chef prepared with house ragù sauce, speck, courgettes, aubergine , mushrooms and fresh cream”. Speaking of Sinner and food, the craze around the fresh Australian Open champion has also invaded the world of cuisine and cocktails: in San Candido a pizza was created in his honor, while the barman Danilo De Rinaldis created a drink called “We Are Sinners” based on a coffee liqueur created ad hoc by Bruno Vanzan: the “Black Sinner”. What cocktail is it? “Of course the recipe is secret, but the talent is natural. ‘We Are Sinners’ enhances coffee’s game with intensity and softness, excellent both from the baseline and in attack and unsurpassed in surprising on the counterbeat, just like Jannik.”
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