13-10-2016
Wild mushroom flan with broth, a dish served last night at Bulgari in Milan. It is also one of the 32 recipes in the brand new book "La Cucina di Luca Fantin", written with Andrea Petrini and published by Assouline for Bulgari. For 7 years now the maison has been the location in Tokyo for the restaurant of the chef from Treviso, one Michelin star (photo by Takao Ikejiri)
It’s not often the case that you can pair the presentation of a good book with a remarkable dinner. Yet it happened last night at Bulgari in Milan, on the occasion of the book launch of “La Cucina di Luca Fantin”, written by the 37-year old chef from Treviso, who’s been at the helm of the restaurant inside the Ginza Tower in Tokyo since 2009. The volume is a jewel published by American Assouline, a four-handed work written with Andrea Petrini (a food writer who’s sweating his guts out as he organises Gelinaz!) with photographs by the intercontinental trio formed by Takanori Nakamura, Andrea Fazzari and Takao Ikejiri. It portrays Fantin in 32 recipes, 8 per season. «An Italian style of cuisine», reads the effective back cover, «but with a Japanese subtle use of delicate flavours. A cuisine vibrating with tense minimalism, contemporary in that it is timeless». The synthesis was seasoned with many anecdotes in yesterday’s pre-dinner meeting. An interesting chat between the two authors: «The idea of the volume», said Petrini introducing the conversation «came in 2014: we wanted to enucleate the Fantin method. The incipit of this story is almost banal: Luca is an Italian navigator. Like many others, he travels around the world. What makes him stand out is an obsessive intelligence, imbued with a personal poetic generated from an important turning point: does it make sense to continue making Italian cuisine with Italian products? Not much. Indeed today this guy is the author of an Italian cuisine with 90% Japanese raw materials».
"La Cucina di Luca Fantin" can be purchased from the Assouline website or 4 bookshops in Milan (Armani Libri, Rizzoli, Hoepli and Milano Libri), for 140 euros (only in English)
Un intenso ritratto del cuoco di Silea (Treviso), classe 1979, al Bulgari Ginza Tower di Tokyo dal 2009. E' stato "Chef dell'anno" per la Guida ai ristoranti di Identità Golose 2014
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by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
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