2016 dish by dish (6)

Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South

05-02-2016

Photogallery

Gianni Dezio, Tosto, Atri (Teramo)

Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine
Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila)

Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb)
Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila)

Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase
Mattia Spadone, La Bandiera, Civitella Casanova (Pescara)

Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced

Today we sum up in one sole post the dishes of the most interesting chefs working in five regions in Southern Italy: Abruzzo, Molise, Apulia, Basilicata and Calabria. It is the nth proof that the South has much to give to Italian cuisine in terms of research on raw materials and techniques. These chefs explore the ingredients surrounding them with a global approach, which quickly collects the best products that come from elsewhere, without being too focused on dangerous narrow-mindedness.

Looking at these photos, one can almost sense the aromas that arise from the pasta dishes (mostly with fresh, filled pasta), lamb or game, vegetables portrayed in unusual ways, new interpretations from the Adriatic and Ionian Seas. This is the grammar of the new cuisine from the South.

Read also
2016 dish by dish (5): Lazio e Campania
2016 dish by dish (4): Emilia Romagna, Tuscany, Umbria and Marche
2016 dish by dish (3): Veneto, Friuli Venezia Giulia and Trentino Alto Adige
2016 dish by dish (2): Lombardy and Milan
2016 dish by dish (1): Piedmont, Aosta Valley and Liguria


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Photogallery

Gianni Dezio, Tosto, Atri (Teramo)

Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine
Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila)

Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb)
Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila)

Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase
Mattia Spadone, La Bandiera, Civitella Casanova (Pescara)

Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced
Patrizia Corradetti, Zenobi, Colonnella (Teramo)

Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional
Nadia Moscardi, Elodia nel Parco, L'Aquila

Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen

William Zonfa, Magione Papale, L'Aquila

Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself
Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti)

Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire
Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia)

Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change
Felice Sgarra, Umami, Andria

Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion
 
Antonio Scalera, La Bul, Bari

Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table
Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani)

Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes