What we expect from former Masterchef Edoardo Franco at Isola dei Famosi

Petrified with a glassy gaze and a pale face at the moment of jumping out of the helicopter to reach the Island of the Famous. Mercilessly stuck under a log during the first “leader test”. Self Edoardo Franco, winner of Masterchef Italia 12thought that the Sky talent show dedicated to cooking was the hardest test he had ever passed in front of the cameras in his life, it's simply because he hadn't yet reached the stageIsland of the Famous.

Then we have to ask ourselves what drives a talented aspiring chef, who stood out during Masterchef not only for his culinary skills but also for his over-the-top verve, to spend two months of his life on an island where the most interesting thing to eat is probably sand dried in the hot sun. But, as we know, the power of popularity pushes us towards unpredictable paths, and indeed It's not even the first time that the Island has drawn from Sky's Masterclass for its competitors (see the entry Rachida Karratiwho is not satisfied with having horrified Bruno Barbieri and his cronies with a plate of ham and melon and decided to sink in favor of the cameras together with other VIPs).

So, once we understood why the former Masterchef Edoardo Franco decided to participate among the famous Vladimir Luxuria (together with another well-known face of the culinary talent, former judge Joe Bastianich), now it remains to be clarified what we expect from him, we who have so far seen him grow in the kitchen until his victory, which not even he had really believed in until the very end (so much so that he gambled on a haircut in the public square, in in case he became the new Masterchef).

Certainly, we imagine that Edoardo could become the cocinero of Cayos Cochinos. This is what many expect, among the castaways, probably, hoping that a chef can bring a little added value to the little raw material given to them so as not to die of hunger.

While waiting, he prepared exactly for this: «My mission on the island is to turn the sad meals we will have to face into haute cuisine dishes», he said, introducing himself on the show, preparing a salt water risotto with coconut water and cactus tartare. “I would never have given it a name because this laughter doesn't deserve it, but I decided to call it laughter and sadness,” she admitted. And he still didn't know that, in all likelihood, that is the dish he will dream of in the next two months with bread, water and mosquitos.