24-01-2017
Antonio Biafora and Nino Rossi will hold a lesson as part of Identità di Montagna at Identità Milano. They will present Sila and Aspromonte respectively, on Monday 6th March. Here’s the programme
In the photo gallery from Tanio Liotta, our two dinners (a few months back, the ingredients are not wintery) at Antonio Biafora’s Biafora in San Giovanni in Fiore (Cosenza) and at Nino Rossi’s Qafiz in Santa Cristina d'Aspromonte (Reggio Calabria). We start with Biafora, who has a remarkable skill in presenting the local area by recalling traditional elements in a modern way, with continuous variations in flavour and an intelligent use of contrasts. Breaded lamb brain with raspberries: a brave start, and a delicious dish
Baccalà («A fish from the Sila»), film of cruschi peppers, anchovies, olives and fried skin
«My grandmother’s roll», with peperonata on top
I believe the bread basket at Biafora was one of the best ones in 2016: traditional Calabrian pitta, chestnut bread (which used to be the poor people’s bread) hard, made with toasted chestnuts, a little flour and then milk; and the more classic bread, also made with sourdough, 48 hours of maturation and 10 of leavening
Red prawn, melon and thyme soup
Trout from Sila, peach, liquorice and mint
Steak tartare with thigh of podolica meat, wild anise, foam of beer and celery
Fusilli, garlic, oil, chicory and hare marinated in ginger: a fantastic dish
Stroncatura (traditional pasta from Calabria) with onion, its ash, sardine, plankton sauce with chilli pepper and extra virgin olive oil
Venison, marinated lettuce, kiwi and smoked oil: delicious
Watermelon processed with osmosis with a spirit made with wild anise and mint
Biafora knows how to dare: Xylitol ice-lolly, mousse of lemon and Timut pepper
Chocolate brownie, currants, wild fennel gelato and salted caramel
Final macaroons
And now the dinner at Qafiz with Nino Rossi, born in 1981, previously working with Niederkofler and Perbellini, perhaps the most expert and thorough of the young chefs from Calabria (in the dining rooms there’s the very talented and cordial Rossella Audino). We start with Lamb and cherry lolly pop, Tartellette of smoked swordfish with garlic mayonnaise, Tail terrine with smoked mayonnaise
Fried anchovy, onion chutney
Créme brulée with 'nduja
Podolica meat chopped with a knife, provola semifreddo with fresh herbs
Fake taco with guacamole, onions from Tropea and tuna belly
Grilled octopus, pork terrine, courgette tenerumi and sour sauce
Rice, potatoes and mussels with tomato confit and parsley chlorophyll
Mi son perso a Nerano... Ravioli with fried courgette, mousse of buffalo milk caciocavallo, Sichuan pepper, basil
Stroncatura pasta, lightly smoked onion from Tropea, lemon leaves, anchovies from Sciacca and crispy bread
Carne alla pizzaiola: terrine of tomato, capers, oregano flowers, veal
Pigeon, mousse of piparelli, truffle from Pollino, Carpano sauce, celery in two textures
Vanilla millefeuille, caper gelato and bergamot
White chocolate mousse, cherries, burnt meringue, salted peanut ice cream and wasabi
Now even the New York Times agrees (as also reported by virtually every Italian publication, specialised or not): Calabria is one of the 52 food destinations that the prominent newspaper selected for 2017. “Some of the best meals in Italy aren’t found in Rome or Tuscany but in the southern region of Calabria. The toe of Italy’s boot is making a name for itself in food and wine circles, led by places like Ristorante Dattilo, Ristorante Ruris in Isola Capo Rizzuto and Antonio Abbruzzino in Catanzaro”.
Identità Golose has long recorded this evolution, just think of Gabriele Zanatta’s features in 2015 (Pietramare quant'è buono, Tutto il talento di Luca Abbruzzino and Ceraudo, leone del Sud) and those from this year (Storia di chef e pescatori by Giuseppe Gatto and Michele Rizzo, The story and the cuisine of the Abbruzzinos, but also Il giovane Sud che cresce and the article on one of the fathers of the local restaurant scene, Enzo Barbieri) signed by myself – and in fact I also included a dish from Luca Abbruzzino in my perfect menu for 2016, where a dish by Antonio Biafora was also shortlisted. The next edition of Identità Milano, from the 4th to the 6th March, will faithfully represent this incredible evolution: there will be four chefs from the boot’s toe – not counting in fact Matteo Aloe on the stage of Identità Naturali: he’s from Calabria but works in northern Italy, and in London – participating in as many lessons: a double one for Caterina Ceraudo within Identità di Champagne and La Nuova Cucina Italia, a session that will be opened by Luca Abbruzzino himself – whose family was even awarded by Guida Identità Golose 2017. Then there’s the duo formed by Antonio Biafora and Nino Rossi: at Identità di Montagna they’ll present a less known gourmet side of Calabria, respectively from Sila and Aspromonte, where their restaurants are located. Great stuff.
Group photo with the young Calabrian chefs at Cooking Soon: left to right Gennaro Di Pace, Antonio Biafora, Emanuele Stringaro, Emanuele Lecce, Caterina Ceraudo, Luca Abbruzzino, Nino Rossi, Bruno Tassone
Among the young forerunners of this rebirth there’s Biafora e Rossi, who, as we mentioned, will be on the stage of Identità together. We recently wrote about the latter and his Qafiz in Santa Cristina d'Aspromonte (see L'Aspromonte prende il volo). Here’s instead the story of the former. Three words would in fact be enough: intelligent, passionate, balanced.
Cooking Soon rejoices thanks to the acknowledgement given by the New York Times
A story of sweat and sacrifices: the current hotel-restaurant Biafora, which since last year also has a nice spa and is a real and very enjoyable resort, was built brick by brick, «my father Giuseppe built the rooms in 1988. Since the early days of the millennium we also came to help». ‘We’ means Antonio jr, born in 1985, and Luca, born in 1988, the former in the kitchen, the latter in the dining room. Their strength, on top of their work, is Sila, a culinary goldmine: «We always have plenty of aromatic herbs even though the best plants grow in the spring. There are mushrooms almost all year round. And some truffle. There are excellent small local suppliers: for instance, we get goat’s milk from a man who lives 200 metres away».
Brothers Antonio and Luca Biafora with Vittoria Nanula, who now works in Paris
He changed the restaurant’s appearance, «we used to offer a set menu: an entrée of cured meat, my grandmother’s historic soup, then lasagne and goat meat. I introduced a different style: we lost our historic clients, especially those from Crotone. However, people from Cosenza arrived… In other words, we work, especially during the weekend, and with the help of events and ceremonies», which over there are a very important tradition that helps a lot. «We, the people of Calabria, didn’t know our own land well», ends the chef. Now he will present it with Nino Rossi at Identità Milano. The photos are from Tanio Liotta, from Calabria, of course, and portray the two dinners they prepared for us through images.
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief