22-10-2013
Daniel Facen and, behind him, Mario Bema, chef and sous chef at restaurant Anteprima in Chiuduno (Bergamo), among the protagonists of the fourth day of "Cuochi duepuntozero" (Chefs 2.0) within Host, the International Fair of Professional Hospitality, which ends tomorrow, fifth and last day (photo by Stefania Ciocca)
Host, starts the fifth day with a happy return, namely that of Daniel Facen from Anteprima in Chiuduno (Bergamo). On his counter there’s a yellow object that looks like a drill but in fact is an ultrasonic tool, the chef from Trentino explains: «With 24thousand pulses per second, it shatters the cells and arrives to the core of the ingredient. If you use it, there’s no need to use additives or amides to thicken sauces. Take this scallop, after the pulses the taste is 40% stronger». True. Sea urchins, on the other hand, become white and not red: «We leave it in an evaporator at 33°C. We serve it with caviar and passion fruit». This is a simple dish but with a very intense concept. These technologies are also a direct reflex of Facen’s passion for medical studies: «The use of ultrasounds in the kitchen occurred to me when I realised that in the hospital, in order to cure third-degree burns, they use them to let the dead cells come to surface, something which accelerates the birth of new healthy cells».
Sara Preceruti and Sabino Andrea Luisi, chef and sous chef of Locanda del Notaio in Pellio Intelvi (Como)
Christian Milone is back. The ex-athlete is now ready to cook even for 10 tables, after the training that for two years saw him serving no more than 2 tables in the kitchen of Trattoria Zappatori’s Gastronavicella in Pinerolo (Torino). In Rho, with his trusted Lorenzo Cocchi, he prepares Chicken breast with bay leaves and mandarin «but not one of those that get stuck in your mouth». The low temperature in fact guarantees a beautiful softness. In addition, there’s the sweet-sour flavour of the extra virgin olive oil milled with mandarins, the vegetal note of the bay leaves and the salad and the delicate spiciness of the mustard, both Italian and Japanese (mizuna), a heritage of his now notorious internship with Enrico Crippa.
Christian Milone and Lorenzo Cocchi of Gastronavicella at Trattoria Zappatori in Pinerolo (Torino)
Manuel and Christian Costardi of Cinzia in Vercelli with Paolo Marchi
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad