24-06-2014
The entrance to the restaurant of the youngest chef in Italy to receive a Michelin star is linear and sober. In some way it is in contrast with the great creativity and inventiveness of his style in the kitchen. El Coq, tel. +39.0445.1886367, is thus a perfect stop for a gastronomically vertiginous experience
«Let’s now move to something more extreme» el coq announces winking, almost investigating, and the author of this piece has a sort of vertigo, after some other ambitious and complex dishes despite their apparent essentiality. We’re in Marano Vicentino, inside starred Lorenzo Cogo’s house. He has the DNA of a chef, without the need of any certificate to prove it. His cuisine gives few points of reference even to the guests, bounced by the billows in a continuous taste tempest; forget coastal navigation, we travel without any compass but fast, in the middle of the ocean, with Hercules’s Columns left behind as an old memory. The fertility of a constant research, the help given by the technical skills, the energy of youth, that scornful touch that goes finely together with a self-aware brilliant talent: these are the polar stars that can help us not to loose our route, and help him too, in keeping the helm in his hands, because unlike us Cogo seems to know where he is going. Let’s start, therefore: let’s move to something more extreme because sinking in this sea is sweet for me.
Rice chips with carrot purée, cumin and curry
Sedanini, snails and wild garlic
Carob, cardamom ice-cream, grappa and banana
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