Danilo Canu: «Me, last at 4 restaurants, overwhelmed by threats and insults to my children»

The first poisoned tooth, to Danilo Canu , came when he discovered that his Sardinia was never mentioned in the broadcast .

But that's not the only thing that went wrong for the 33-year-old chef originally from Nurachi who took part in the last season of 4 restaurants - the popular Sky-branded contest led by Alessandro Borghese - in the episode dedicated to the best fish restaurant in Milan. In which he finished last, behind Da Giulia, T4 Bistrot Experience and El Pecà. An experience that started well and ended like a nightmare , not so much for the last place but for the threats of the haters, who did not appreciate his vitriolic comments, even addressed to his children.

Canu knows a lot about restaurants . Born in Sardinia, he emigrated to Milan with his family as a child and grew up amid fire and flame: mum and dad are the owners of Baia Chia, a Sardinian cuisine restaurant in the Lambrate area . "It's here that I learned everything from fresh pasta to filindeu to ravioli, and I understood that cooking would become my life," he says.

At the age of 23 he set up on his own and opened Shannara 2 Da Danilo, an elegant venue in the heart of Milan near Piazzale Lodi . Where fish reigns supreme: «It's not a regional restaurant, but it's full of Sardinian influences: carasau bread, bottarga, sweets, honey, salt. And of course the selection of wines».

How did you react when the possibility of participating in Four Restaurants arose?

«I was happy with the challenge even though I've never been a fan of cameras. The best in communication is my wife, who works with me in welcoming customers».

Couldn't she play?

“No because she was pregnant. He could not drink or eat certain things. Then I'm the one who takes care of the kitchen and the raw materials».

How did he prepare?

«I didn't have a particular strategy, and it shows. I have always spoken freely, without limits and with sincerity. And I paid the price. And to think that the first two days were almost amusing...».

Fun?

«Yes, we were on good terms with the other competitors. Then the competition increased and things, at least from my point of view, changed».

His restaurant was the last to compete. Did you feel penalized?

«When you are last, the games are over and most of the votes have already been given. It was no longer a "let's play it and advertise ourselves" but "now I'll make you pay". Yet my observations were simple and also right: the tuna that was sold as Italian and wasn't true, the "king crab" cooked at low temperature which was instead a frozen block of crab... In the end I gathered all the hatred. I wasn't even very fit, after four days of uninterrupted shooting, and I had less time to prepare for the final confrontation».

One of the most delicate moments of the episode is a sort of escape-gate…

«Yes, a competitor said he found the intestine in a lobster. I was sure it wasn't possible and said that the cameras had caught him pulling that black part off his head. It was a provocation and I had been egged on. When I realized I had exaggerated I apologized and remade his dish. But you can't see it in the episode. We all come off as caricatures: the funny, the diplomatic, the bad guy and the pain in the ass. That is me».

Did you expect such a low score in the final comparison?

«I knew I would have paid it but when I discovered that I had received three zeros my arms dropped. Hearing negative judgments about anemones from those who have never eaten anemones… hurt me. As a Sardinian, I was stung to the quick. I have twelve fish suppliers, I know what I'm talking about».

Did you object to the editing of the episode?

«No, because I understand that the fight works on television. But the people watching should know that this is not reality, that there is a precise direction behind it».

And not everyone knows it.

«After the first broadcast I was inundated with anonymous calls, insults on social networks, devastating reviews. I am open to any kind of criticism, as long as it is constructive and made by those who come to try my cuisine in person. What I didn't expect were the threats, the violent attacks on my young children. A shame".

Were there also repercussions on the restaurant's accounts?

«Luckily not, on the contrary: it's better than before. Many more have been added to our package of loyal customers. Smart people who have understood how much work is behind it, who are not a rude person who treats others badly. And above all that I have the best fish».

And Borghese?

«A great professional in the sector, a very polite and kind person».

In short, is it an experience that you would do again?

"No doubt. However, I would be a little smarter and less sincere in my judgements».

Have you ever thought about opening a restaurant in Sardinia?

«Big question to which I answer like this: never say never».