20-03-2018
Paolo Lopriore’s lesson at Identità Milano 2018
«The cultural process of Italian cuisine follows two tracks: the choice of individuals, and collective choices. This is, in fact, the Human Factor. In my case, since the beginning of 2016 we’ve been discussing the interaction between three elements (kitchen – dining room – table) that involve as many actors (cook – waiter – client). The Human Factor is the relationship that grows between them.
Paolo Lopriore
On the right, Lopriore’s convivial dish
THE RECIPE – As usual in Lopriore’s convivial cuisine at Il Portico in Appiano Gentile, the main components of the dish, served separately (in this case rice timbale and boiled hen), are surrounded by a series of accessory ingredients. In this case: stewed beetroot, a sauce of burnt almonds, candied lemon, a reduction at cold temperature of Sichuan pepper, smoked soy, a frittata made with eggs, sweetbreads and hen’s blood with Grana Padano, butter and tarragon.
Luca Govoni, director of the Area Storia e Cultura at Alma, the International School of Italian Cuisine in Colorno joined on the stage of the Auditorium Lopriore
Soia nell'affumicatore
Luca Govoni, Paolo Lopriore, Paolo Marchi
Matter is creative, not man. Matter has its journey (life-death). So what happens is that man resizes nature and other things so as to understand them, rather than to find inspiration, to make current and contextualise.
Because matter was here before. It’s the energy of life and death. Matter is creative. Paolo Lopriore
(Translated into English by Slawka G. Scarso)
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
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