Ciak per due

What do the minestrone prepared by Sergio Castellitto in ‘Ricette d’amore’ and the spaghetti Mario Ruoppolo style cooked by Troisi in ‘Postino’ have in common? Billy Crystall’s pizzaiola slices in ‘Forget Paris’, and the steak waved by Giancarlo Giannini under the nose of the waiter in the film ‘La cena’? They are all pretexts, occasions for meetings or famous farewells in the history of cinema. Ciak per due is a ‘montage’ of some of the stories born, or ended, around a table set for dinner or in front of a particular dish, selected by the author Enzo Tumminello, obtaining a sequence that lends itself to any possible discussion, but that, for this very reason, offers the reader the cue for further proposals. Cooking is a ritual that seems to get lost little by little, among fashions and frenzies that have little to do with the most authentic relationship with food: a relationship related to the ability to enjoy the dishes and the company of the people we love the most, especially when this person is the person par excellence.