'Bap e Figl' is the name of a new cooking and photo book by Dumeng and Gian Giovanoli about the specialties and nature of the Engadin. The chef and former ski racer and the photographer show traditional recipes, landscape and animal pictures and tell stories from the Engadin and Bergell.
The two Silser Dumeng and Gian Giovanoli have put their passion for the cuisine, the landscape and the people of their homeland on paper in the book “Bap e Figl” (Father and Son). With more than 150 recipes, numerous landscape and animal photographs and many stories, it is a declaration of love to Engadin and Bergell in taste, image and word. “Our book is an inspiration to cook and enjoy together with loved ones. It is best together and tastes best,” says father Dumeng Giovanoli. “We tell stories about our homeland and its traditional dishes. Most are easy to cook and I would be happy if they find their way into the kitchens of as many guests and locals as possible.”
father and son
The father and son cooked and photographed all 150 recipes together. “The work challenged us both, but also rewarded us. Countless memories have reappeared. We have written down a selection of them in the book,” says son Gian Giovanoli. He not only photographed all recipes for 'Bap e Figl', but also contributed numerous of his photographs from the region. “These are some of our favorite photographs of lakes, mountains, valleys, people and animals from our homeland. We are delighted to be able to give our guests a piece of Engadin and Bergell home with them.”
Outside the Engadin, Dumeng Giovanoli (80) is primarily known as a ski racer who won the Slalom World Cup and won World Cup medals. In his home country, Silser then made a name for himself as an outstanding chef and host of the family-owned Pensiun Privata. His son Gian (42) once also learned to cook and is now a well-known contemporary photographer in Engadin. St. Moritz author Christian Gartmann wrote the texts for the book and had long conversations with father, son and mother Ursula Giovanoli.
“I met an Engadin host family who is as close to home as they are cosmopolitan. The recipes of her life are also reflected in her kitchen: Traditional things are interpreted in a modern way without ever forgetting the roots of their origin. And in everything it does, the quality of production and processing always comes before quantity.”
Dumeng Giovanoli & Gian Giovanoli: Bap e Figl
152 recipes from Engadin and Bergell by Dumeng Giovanoli
Photographs of the Engadin and the dishes by Gian Giovanoli
Texts by Christian Gartmann
332 pages, printed and bound in Switzerland
available in the online shop and in selected stores
ISBN 978-3-033-08835-1
Images for editorial use: Download here
contact
Gian Giovanoli
+41 79 634 07 86
info@giangiovanoli.com