23-10-2013
Fabio Pisani, co-chef of Aimo e Nadia in Milano, with his assistant, 21-year-old Matteo Favini. In Rho, he dedicated his lesson to a delicious Duck smoked with brown sugar, the worthy end to a 5 day-event focused on techniques, technologies, and of course taste
The last day of Cuochidupuntozero within Host includes two lessons. The first, held by Fabio Pisani, with Alessandro Negrini (who himself was the author of a lesson in Rho, three days ago, see here) co-chef at Aimo e Nadia. Second lesson: Fabrizio Ferrari of Porticciolo 84 in Lecco, also on the stage for the second time.
Pisani racked his brains about a Duck smoked on the spot in brown sugar cane, a dish inspired by a trip to Zanzibar, which included also a good dose of Italian character, the brand that has characterized the restaurant in Via Montecuccoli for the past 50 years. «The sugar cane is from Sicily. We will add sugar, lemon from Amalfi and various spices such as star anise, pepper, cloves and cinnamon to the sugar. Why the sugar and not the wood chips? Because it gives a pleasant acid flavour to the duck».
Fabrizio Ferrari, Al Porticciolo 84, Lecco
Fabrizio Ferrari gets back on stage. He spent two years studying chemistry, «my passion», and also worked in a law firm in London before beginning to cook in Lecco. The problem is that his lessons are so intense and interesting, you should record and then transcribe then. The chef is a big fan of drying, as we already know, which defines one of the four dishes presented yesterday. At the beginning, there are the Crispy hake chips with tandoori spices and Chicharrones (boiled, cooled down, cut, dried and then fried pork skin), a snack so good it’s been mass-produced by the food industry.
Domenico Della Salandra with Giulia Maia Serratto, chef of Taglio in Milan, working together inside Inoxpiu's Arca
The final applause at Host (though we should have mentioned him at the beginning, thanks to his Stakhanovism) goes to Domenico Della Salandra, the new chef at Taglio who, with his assistant Giulia Maia Serratto, every day has prepared hundreds of super-dishes for all the guests of Identità Golose’s Lounge in Rho. Every day there was a different dish: Sedanini Monograno Felicetti, dehydrated speck and sweet-salted egg or Sedanini Monograno Felicetti, toasted vegetables, aubergine caviar and Lodigiano fondue, Risotti creamed with Grana Padano…
Carlo Sala and Franco Motta, great Host waiters
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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