17-12-2013
Taglio Sartoriale, the project which for a few years has offered great Italian chefs the chance to choose the maturation of Grana Padano that suits their dishes the most, opens a window overlooking Europe and the world, engaging 12 top chefs from France, Germany, United Kingdom, Japan, Russia and United States as the new interpreters of 12 recipes
Speaking of tailor-made: since 2009 Consorzio di Tutela Grana Padano has been offering the greatest chefs of Italian cuisine the chance to choose the maturation of Grana Padano that is most suitable for their dishes, guaranteeing, over time, a supply of the chosen product. This project is called Taglio Sartoriale and thanks to it, the Consorzio becomes a partner of some great chefs in supplying them a “tailor-made” Grana Padano, a way to sustain signature cuisine by nourishing creativity. One only needs to mention “caramelized onions” to recall, straight away, the inventor of this famous dish, namely Davide Oldani, chef at restaurant D’O in Cornaredo (Milan), who made Caramelized Onion with hot and cold Grana Padano Riserva D’O, a must-try of his pop cuisine.
After this successful first phase, the Consorzio has decided to open a window over Europe and the world and to give this project a more international approach: so today the Taglio Sartoriale Internazionale project is launched, with 12 top chefs from France, Germany, United Kingdom, Japan, Russia and United States as the new interpreters of 12 recipes that include the use of Grana Padano.
La celebra Cipolla caramellata con Grana Padano caldo-freddo, il piatto più celebre di Davide Oldani, chef del ristorante D’O a Cornaredo (Milano)
Of the 12 proposed recipes, 6 were selected: the selection was made on October 23rd by a jury presided by Paolo Marchi with Giuseppe Saetta and Elisabetta Serraiotto of Consorzio di Tutela Grana Padano, journalists Eleonora Cozzella and Roberto Perrone and chef Fabio Pisani of Il Luogo di Aimo e Nadia. The six finalists – Denny Imbroisi from France, Anton Pozeg from Germany, Giorgio Rapicavoli from the United States, Isamu Hirayama and Kei Fukada from Japan and Marco Iachetta from Russia – and their creations, were made part of the project next to the 12 top chefs.
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Classe 1985, laurea in Scienze Gastronomiche, passione e lavoro nel mondo gastronomico: cura gli eventi di Identità Golose, la relativa Guida e il sito web