13-01-2015
February 8th, the first day of the Identità Golose 2015 congress: within the very rich programme there will also be a whole day of lectures dedicated to Identità di Montagna [Mountain Identità] one of the new elements in this edition. Christian Milone, chef and ex cyclist, will be one of the eight speakers in this series, and today he illustrates the story of his falling in love with the roads uphill and the flavours of the Alps
A crossroads: left or right. Going uphill or getting lost in the valley... mountains have always been about this, as far as my memory goes back. Since I was a child, these crossroads have been beside me every day as I go out of Trattoria Zappatori. Outside the door, on the left, there’s the whole Alpine arch which in 56km takes you to 2035 metres above the sea level in Sestrieres, and right, there are the 500 km that guide you down a billiard table to the mouth of river Po. Mountains are also a great challenge, whether you want to face them on a bicycle, or interpret them in the kitchen. A huge challenge, as in the case of Walter Eynard, my first teacher in catering school, a master of ceremonies of Waldesian cuisine in his Flipot in Torre Pellice. The only great interpreter of Piedmontese mountain cuisine. From him, unknowingly, I absorbed the valorisation of poor ingredients, and a strong connection to my origins. This was like in the case of the promoters of Arte Povera in the late Sixties, when the gesture of the author was put in second place and was only useful to remove the matter and take it to its primordial, primitive state. Walter Eynard like masters Penone and Pistoletto, gives a new reading and valorises what has always been visible to everyone, though no one had every observed it from that point of view.
Christian Milone during a lesson on the latest edition of Identità Golose. The other lecturers at Identità di Montagna, february 8th 2015, will be: Antonio Borruso, Alessandro Gilmozzi, Stefano Ghetta, Nadia Moscardi, Alessandro Dal Degan, Norbert Niederkofler and Riccardo Gaspari
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
born in 1979, chef of Gastronavicella at Trattoria Zappatori in Pinerolo (Torino). Winner of the second edition of Birra Moretti Grand Cru Award
From Western concert flute to cakes