03-03-2018
Caterina Ceraudo (photo Brambilla/Serrani)
The first day of the 14th edition of the congress – the “greatest” ever, as Claudio Ceroni recalled at the opening, with 120 guest chefs and over 1300 registered professionals – starts with Calabria, this year’s guest region. And there could not be a better place to represent a theme very close to Paolo Marchi: the human factor.
Paolo Marchi and governor Mario Oliverio
Caterina Ceraudo in action
Luca Abbruzzino
Anthony Genovese with Francesco De Lorenzo
Mazzei’s career was different. Today, in London, he presents the flavours of Italy and Calabria in three restaurants: in the elegant Sartoria in Saville Row, at Fiume and in “trattoria” Radici, born as a reaction to Brexit. His human factor is in cooking abroad, that is to say the way in which Calabrian cuisine evolved around the world. Mazzei conquers the Brits – and the audience in the Auditorium – via their palates, with elegant but “tangible” dishes where he mixes Calabrian and British ingredients, modern techniques and long cooking processes. The nose to tail pig is irresistible: belly, braised cheeks, a croquette made with snout and tail, pork crackling – paired with mashed potatoes and caciocavallo, ‘nduja as well as sanguinaccio made with orange and bergamot juice and apple sauce, made with Bramley Cox apples, a British acid variety. Very good.
Tutto sull’edizione 2018 di Identità Golose, a Milano da sabato 3 a lunedì 5 marzo. Il tema della quattordicesima edizione sarà “Il fattore umano”
by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing