02-03-2013
The chef from Romagna, Pier Giorgio Parini, according to Regol: "Should we want to make a comparison, we could say that his cuisine approach resembles that of Josean Alija. Respect for nature". Behind Parini, in Michele Bella’s photo, Lisa Casali
see part one
6) Pier Giorgio Parini. This chef loves to caress vegetables, more than excessively manipulating them. At least two of the dishes he presented during Identità Naturali represented them raw or not very cooked. First of all we try a rolled chard leaf, previously seasoned with salt, lemon, oil, honey and bay leaf powder. Simple and good. The other dish was a very crispy chard prepared after passing it briefly, still raw, in the clarified butter. Then there are pieces of anchovies, flakes of marinated egg in salt (I helped the chef to say that the technical father was Cracco) and a touch of centrifuged cypress leaves. Should we want to make a comparison (something which is not very appreciated by chefs) we could say that Parini’s cuisine approach resembles that of Josean Alija. Respect for nature.
7) Rodrigo de La Calle’s lecture charmed me. This young man gives lots of dignity to vegetables. Instead of treating them as boring supporting actresses in the theatre show represented by the tasting menu, he gives them the main role on stage. He uses the almost empty cellar of his restaurant (he doesn’t have the money to buy wines) to cultivate mushrooms. In the face of limited resources, let imagination have the power!
Ezio Santin
Dominique Persoone
2. the end
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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A French graduate in Spanish Philology, for 40 years now he’s been living in Barcelona and for 20 he’s been a cook. A lover of gastronomy, he now livens up the Observación Gastronómica 2 blog