09-12-2013
Jeremy Bearman and Kristy Lambrou, respectively chef and nutritionist at Rouge Tomate in New York, 1 Michelin star, among the chefs invited to the headquarters of Autogrill in Rozzano, to inspire the guidelines for the catering giant, in a Culinary Council coordinated this morning by Identità Golose and Magentabureau
Good and healthy: these are the two adjectives for the restaurant scene of the future. We need to finally focus on this pair, all the protagonists agreed, during the important Culinary Council organized this morning by Autogrill, in their headquarters in Milanofiori, between Assago and Rozzano. On the occasion of this debate, the management of the company together with important chefs from Italy and the world, chosen by MagentaBureau and Identità Golose, all sat around the same table.
Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia: "Our dream is to read, when driving along the highways: at the next top, pasta and beans"
Let’s start with the inspirations. Paolo Marchi: «If the next congress of Identità will be titled ‘a tasty intelligence’, we need, first of all, to thank the 1973 Nouvelle cuisine: the chefs put together by Henri Gault and Christian Millau were the first to say that there had to be an end to the fat cuisine of the post-Escoffier tradition, that it was necessary to reduce the use of flour, the cooking times and the long marinades… They were the first to make the chef speak, and they have never stopped since then».
Simone Salvini, a vegan chef busy with thousand projects
"Good and healthy" is a double-tailed star that has always guided the journey of Luogo di Aimo e Nadia, stressed chefs Fabio Pisani and Alessandro Negrini: «Umberto Veronesi is a regular client of ours. Once, at the end of a meal, after having tasted the Etruscan soup, the doctor told Aimo ‘you sell health’. This because, even decades ago, he was the first to put olive oil at the centre of the table, instead of butter. This was a pioneering sign to fight the anarchy of the culinary culture to which we are subject. Because, if from 0 to 16 it’s your mum who decides what you have to eat, and after the age of 60 it’s your doctor, in between the confusion is terrible». Next to a Camogli sandwich or a Fattoria in an Autogrill, one could easily have a «Bread cube with tomato with a slice of mozzarella and a basil leaf, or a simple Broadbean passatina with wild chicory and a drop of extra virgin olive oil». The food-cost is less than 3 dollars per portion, an amount which a group that every day prepares 2.4 million meals in the world (and 10 thousand in Italy) cannot exceed.
Autogrill relies on 4.700 selling point located in a thousand of locations all over the world
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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