Messi - 2018 Edition Chapter 1 Page 1


Messi – 2018 Updated Edition: More Than a Superstar (Luca Caioli)


Conversation with Celia and Marcela Cuccittini

" I buy the rump or apiece from the hindquarter. They're cuts of beef I've also seen in Barcelona but I don't know what they're called. I put a bit of salt on each piece, dip them in egg and coat them in breadcrumbs. I fry them until they're nice and golden-brown and I put them in a oven dish. I slice the onion finely and fry it over. When the onion turns white, I add chopped tomatoes, a little water, salt oregano and a pinch of sugar. And I leave it on the heat for around 20 mins. Once the sauce is done, I pour it on each piece of beef, making sure they're well covered. I take some cream cheese or hard cheese out of the fridge and lay it on the beef in thin slices. I leave them in the oven until the cheese melts. All thats left to do is to fry the potatoes as the side dish and the Milanese a la napolitana is ready to serve."

With the passion and experience of a good cook, Celia describes her son, Lionel Messi's favourite dish.

When I go to Barcelona, I have to make it 2-3 times a week. And with at least three medium sized cuts of beef. I tousle his hair and tell him:" my schnitzel napolitana and my mate are what make what you score so many goals." 'Lionel has simple gastronomic tastes: schnitzel, but not made with ham or horsemen chicken with a sauce made of pepper, onions, tomatoes and oregano.


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