18-05-2017
Massimo Bottura in front of the mural project to be launched at Refettorio in Modena this Friday 19th May. The chef from Modena was in Milan to present Al Mèni, an international chef circus-event that is to liven up Rimini on the 17th and 18th of June (Translated by Slawka G. Scarso)
Osteria del Treno in Milan, lunchtime, a couple of days ago: Massimo Bottura was there to present the fourth edition of Al Mèni, the “market circus dedicated to flavours and things made with hands and heart” that will occupy Piazzale Fellini in Rimini, the coming 17th and 18th June. «A large tent under which», started the curator of the event Enrico Vignoli, secretary of Chef to Chef Emilia Romagna, «we won’t have stars at work but chefs who want to make people know their territory of origin, working in close contact with producers». The debut at Al Mèni will entirely belong to Davide di Fabio, sous chef at Osteria Francescana in Modena, «The most extraordinary chef among today’s new generation», Bottura himself tweeted only a few days ago. After him, a series of other excellent interpreters from Romagna and abroad: Karime Lopez, Virgilio Martinez’s sous chef at Central in Lima, Zayiu Hasegawa from Den, Tokyo (39th in the 50Best), Simone Tondo Sardinian from Paris. There will be Portuguese Joao Rodriguez (Feitoria, Lisbon), Catalans Josè Delgado and Rafa Solinas, James Lowe from bistro Lyle’s in London, Emily Harris, right arm of Ana Ros, best female chef according to the 50Best, in Hisa Franko in Slovenia. The Italian army includes: Paolo Teverini, Gian Paolo Raschi, Gianluca Gorini, Piergiorgio Parini, Mariano Guardianelli, Gianluca Esposito, Daniele Baruzzi, Omar Casali.
Massimo Bottura a couple of days ago in Milan, between the director of the Al Mèni market Carlo Catani and Enrico Vignoli, coordinator of the event and secretary of Chef to Chef Emilia Romagna
The map with the activities at Al Mèni in Rimini
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt