BBM Magazine Issue-Sayı: 49 February-Şubat 2022

46 COVER STORY • KAPAK DOSYASI BBM / ŞUBAT 2022 • FEBRUARY 2022 He has a professional past that is very difficult to equal, as we are talking of nearly seventy years of experience. To mark this personal and professional achievement, we have produced an interesting book based on in- terviews my father gave to the celebrated biographer Giancarlo Gonizzi. Today, as this work has finished and become a biogra- phy with the title “Kneading Work into Art”, I am, and we all are, very satisfied with it. I can say that my path and my experiences have been very different from those of my father, all leading to my current professional position. Times have drastically changed, today there is not that constant evolution/revolution existing in the past. I mean the uphill bend of innovation is not as step as it used to be. We are experiencing a different era withnessing a change mostly in consumption, not as much in technol- ogy. Do you think you have taught your father something from a working viewpoint, his expertise notwithstand- ing? No, I cannot make such a statement. I can say, however, that he has given my brother Simone and me a lot of free- dom to operate, since the beginning he has delegated many tasks, letting us free to express ourselves, to ex- periment first-hand and sometimes, why not, to make and learn from our mistakes. I have been lucky to live in close contact with him, either practising our profession and our favourite sport. We share, for instance, the same passion for baseball that we pursued together for 10 years in the past, my fa- ther as a baseball official, me as a player. We are experiencing a particular historical moment and are all waiting for something good and productive to happen sooner or later. Can you see any positive signs for the future of this sector? Thinking positively is a must, regardless of the working sector and difficult times such as this one we are in. I can say that pasta and food sector is generally regard- ed as “essential” as it satisfies a fundamental necessity of people: nutrition. Do not forget, moreover, that we are in Italy, a Country where pasta dominates the picture, since it is omnipres- ent on our tables. Consequently, there are all the prereq- uisites to feel optimistic. Yetmiş yıla yakın bir tecrübeden bahsettiğimiz için, ken- disi egale etmesi çok zor bir profesyonel geçmişe sahip. Bu kişisel ve profesyonel başarıyı kutlamak için, baba- mın ünlü biyografi yazarı Giancarlo Gonizzi'ye verdiği rö- portajlardan hareketle ilgi çekici bir kitap hazırladık. Bugün bu eser tamamlanıp “Yoğurmayı Sanata Dönüş- türmek” başlıklı bir biyografi haline geldiği için hepimiz çok mutluyuz. Şu anki profesyonel konumuma giden hikâyemin ve tecrübelerimin babamınkinden çok farklı olduğunu söyle- yebilirim. Zaman çok değişti, bugün geçmişte var olan o sürekli evrim/devrim artık yok. Demek istediğim, inovasyonun yo- kuş yukarı dönüşü eskisi kadar sarp değil. Teknolojiden ziyade tüketimde bir değişime şahit oldu- ğumuz farklı bir dönem yaşıyoruz. Babanızın uzmanlığına rağmen, çalışan bir bakış açı- sıyla sizin de ona bir şeyler öğrettiğinizi düşünüyor mu- sunuz? Hayır, böyle bir şey söyleyemem. Bununla birlikte, kar- deşim Simone ve beni iş konusunda serbest bıraktığını