Messi: The inside story of the boy who became a legend

the apples of her eye

elia María Cuccittini Oliveira de Messi

Chapter 1
Rosario

Present day
‘I buy the rump or a piece 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 an 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 twenty minutes. Once the sauce is done, I pour it on top of 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 top of the beef in thin slices. I leave them in the oven until the cheese melts. All that’s left to do is fry the potatoes as a side dish and the milanesa a la napolitana [schnitzel napolitana] is ready to serve.’
With the passion and experience of a good cook, Celia describes her son Lionel Messi’s favourite dish

swell with pride

Leo has always been a boy who keeps all his problems inside

Meanwhile, Marcela returns to the topic of young Leo. ‘He was incredible, before he was even five years old he could control the ball like nobody else. He loved it, he never stopped. He hit every shot against the front gate, so much so that often the neighbours would ask him to cool it a bit.’

or hard cheese out of the fridge and lay it on top of the beef in thin slices. I leave them in the oven until the cheese melts. All that’s left to do is fry the potatoes as a side dish and the milanesa a la napolitana [schnitzel napolitana] is ready to serve.’

God will be with us.” He is very strong willed.’

Simply the best

3 The football is his toy