06-03-2016
Among the peaks of the afternoon in the Auditorium, the four handed (and four foot...) lesson in Spanish by Uruguayan Matias Perdomo (Contraste, Milan) and Josean Alija (Nerua at Guggenheim Museum in Bilbao). Shared avantgarde (photo Brambilla/Serrani, translation by Slawka G. Scarso)
Direttamente dalla Granda, Sergio Capaldo e Luca Cantù, un viaggio di qualità alle radici al piatto (nella foto, la moderatrice Roberta Schira)
The strength of freedom? The roaring rebeldia of Carlos Garcìa and his black fish filet, the only black allowed in a nation like Venezuela “that wants to emancipate itself from the slavery of petrol”. But also the horizontal, constant dialogue between dining room and kitchen connecting restaurants north of the equator such as Nerua in Bilbao and Contraste in Milan. Or the international appeal of the Mediterranean soup full of Asian nuances aromatising the dishes by Ricard Camarena, chef at the homonymous restaurant in Valencia. Each gives their interpretation, each presents it with the same necessary and urgent strength, free cooks in free kitchens, peace mediators one could say, in that each one of them adds an essential portion of ethics, the entrails of contemporary cuisine.
Ricard Camarena: Valencian broth
Latin avantgarde, part two. After Atala and Acurio, that is to say Brazil and Peru, Venezuela stands out in the Latin American culinary scene with Carlos Garcìa chef at Alto in Caracas. He’s the soul behind the Red-White foundation which works hand in hand with producers, contributing to stop the exodus from the countryside to the city, that is to say the overpopulation that often leads to an intolerable level of criminality. “We pay the correct price and ask for high quality, so farmers and breeders have found a worthy way of living”.
Antonia Klugmann’s kitchen garden, "a room of one’s own"
The two-voice lesson by Josean Alija of Nerua, the restaurant inside the Guggenheim Museum in Bilbao and Matias Perdomo the chef at Contraste in Milan, travelled between Bilbao, Uruguay and Milan. Their voices are like a lightning launched towards the far future, innovators without limits, even in the intention of removing the barriers between dining room and kitchen. Among the Perdomo’s keywords, unearthed in the dialogue with sous chef Simon Press and Italian maître-sommelier Thomas Piras: the keyhole, which represents the transparency of an open view kitchen, the table, which the client finds completely empty upon his arrival, the mirror-menu to be tailor made based on the client’s wishes.
Carlos Garcia: mainland in Venezuela
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A journalist by profession, curious by vocation, she applies her attitude to investigative reports and food features. She's author for Repubblica, Gambero Rosso, Dispensa