Mythology maintains that Greek Robin Hood Prometheus stole fire from the gods and shared it with humankind to, you know, try and do us a solid; if there’s one person who is profoundly grateful for that elemental klepto proclivity - it’s Salavdor Mazzocchi.
Cooking over a fire was the spark that set alight a passion for bringing people together with grilled fare at the center of the experience. Part chef, part inventor, this Argentina native is sharing techniques and recipes - and the world is watching.
We were able to interview Salva for our Periodically Inspired Q&A series that takes a deep dive into a culinarian’s story and inspiration to grilling culture, empanadas, his favorite things, and more. Check out the full interview below.
*Note: Salva’s original Spanish responses have been translated into English by a Spanish speaker and writer. Certain words and phrases may not be accurately translated due to personal interpretation.
Where do you find inspiration for cooking and grilling?
“Argentina is a country full of talented, flexible, versatile people who seek to stand out and invent a future. It's full of people emerging, showing new things, connecting with colleagues around world-transforming local cuisine.
Since I was very young, the grill has been present in my house and kitchen. I come from an Italian family where food has a central place in the way of relating, of passing on values, of organizing the day. I find inspiration, above all, in the people around me because, for me, a fire represents sharing.”
How does your background in engineering impact your cooking?
“As a kid I loved tools and collecting iron, disposables, wood, and things that I can reuse. I now have a workshop where I keep everything, and when it comes to building something I can always recycle something.
My initial profession is engineering, and for many years I dedicated myself to the industrial world and sales. Save the Kitchen - my project to bring cooking closer to everyday life and make it accessible to everyone - was an idea that brought together many of my passions and they were beginning to merge: making my kitchen tools, meeting friends and the food.”
Talk to me about Argentine cuisine.
“Argentine cuisine is simple, traditional flavors. We have a very strong culture of eating meat, especially red meat. It is a huge country with different climates and crops that are incorporated into the cuisine, and also with a lot of influence from immigrants that result in spectacular fusions.
You can find empanadas throughout the country, and each region has its specialty flavors - it’s a food that transcends socio-cultural borders. I love reusing leftover meats from other dishes and making empanadas.
There are many Italian and Spanish dishes that we have incorporated as part of our daily life with our own twists. Local meats, native ingredients, I love to incorporate the fruits of the earth like potatoes and sweet potatoes. I also think Italian pizza has had a spectacular local evolution.”
Talk to me about chimichurri.
“There are as many chimichurri recipes as there are Argentinians, and no one person would give you the same recipe. My secrets are to use fresh spices straight from the garden and hydrate the dried herbs in a brine beforehand.”
Favorite dish to cook for friends and family?
“A traditional barbecue/roast is always a great time to get the family together; a dish that I am always asked for is a classic pork on a disk grill. Ritual and time are part of grilling - have patience. I make sure the meat is room temperature before it goes on the grill, I ask my guests how they want their meat done, and I also grind and crush my dried herbs and ingredients to impart even more flavor.”
