Illustrious chefs and feared critics, in the 'Papille' bookstores Andrea Fassi

A quarrel between illustrious chefs and feared critics between tastings and 'poisonous herb' broths, revenge, journeys to discover the criminal environment and gangmastering, but above all themselves, their profession, the emotional precariousness in which the protagonist has 'floated' for an entire life. The title of the novel by Andrea Fassi published by Coda di Volpe (17.10 euros) is 'Papille'. The book starts with the story of the brilliant career of the well-known food critic Papille that is suddenly cut short following a tasting in the restaurant of the petty starred chef Mauro Sagripanti. The broth served to him contains Mantegazza's hogweed, a poisonous herb that burns his tongue and makes him lose his sense of taste.

Determined to take revenge, Papille travels to Basilicata in search of evidence that could frame Sagripanti. Here, passing himself off as a laborer, he will end up experiencing first-hand the criminal environment surrounding the gangmaster system, following a path that will prove to be an opportunity to come to terms with himself, his profession, and his humanity. As stated in the introduction to the work, "'Papille' is a work of fiction. Names, characters, institutions, places, and episodes are the product of the imagination and are not to be considered real. Any resemblance to facts, scenarios, organizations, or people, living or dead, real or imaginary, is entirely coincidental."

The narrative unfolds between domestic interiors and everyday life, memories of the past and childhood memories, quotes ('I fight food as a fashion object, as a demon placed between oneself and the satisfaction of a wishful desire. Food is nourishment and any meaning different from it is to be condemned', 'A true food critic must be invisible, silent, not an internet clown. Elegant, discreet, devoid of social activity. A ghost that stings Italian gastronomy. This is what a critic must be', or, 'Chefs, pastry chefs, ice cream makers, creatives, food designers, food photographers, bloggers, chefs' agents proliferate, food managers, entrepreneurs in the sector, food tutorial videos, guides, awards, stars, shrimps proliferate, books, food influencers proliferate').

'Papille' is also and above all a journey to discover unknown universes, to discover physical and moral misery, to discover oneself, without ever denying one's own, unbreakable ego in a close, silent, sometimes 'dismayed, angry, destructive' confrontation with the other, whether he is an illustrious chef or a waiter in sophisticated restaurants. "You see, doctor - the protagonist confesses in the book - my work is an act of faith. It is my way of responding to emptiness. I swallow, I swallow and I judge others so as not to judge myself, I eat pieces of ego. However, it is a meticulous, epochal work. My culinary judgment is ruthless, but it is also perfect".

'Papille' is told through 43 chapters, with succulent and lush titles that recall the cuisine, evoke its aromas, taste, smell. 'Fried potatoes with garlic and paprika, 'Vegan mignon, tofu, cocoa and aubergine', 'Phalanx of oceanic crab', 'Juicy paella', 'Bat soup'), each section a micro story with characters that the reader knows and finds in the long journey of the protagonist, an existence, between 'high and low', petty crime, environment and unreliable 'friendships', fascinating and tormented women, the beautiful world, muffled, very rich, respected. As the protagonist writes, confessing, in one of the last chapters of the book, which ends 'immersed in the scent of scallops in Marsala': 'I am what I do. I am feared, hated and respected for what I do. I am a reflection of my profession".