04-04-2014
Rustica Millefoglie and “mantecato” salted codfish with powdered turnip, one of the 12 recipes created by Carlo Cracco putting the Rustica chip produced by San Carlo, one of the most popular potato chips in Italy since 1984, under a new light
Then it was the turn of potato chips, entering the world of great cuisine. An entrée that has two important names at its sides. On one side, Gruppo San Carlo, the company founded by the Vitaloni family in 1936 in Milan, when Francesco thus christened his first deli, naming it after the nearby church of San Carlo al Lazzaretto, in Porta Venezia. After almost 80 years, this giant produces some 100 tons of chips every day, with a revenue of 315 million euros (of which 15 from exports) thanks to the work of 2,200 employees, located in 172 distribution centres (and 3 plants abroad: in Spain, France and the UK).
Carlo Cracco and the smoking chip
Of course, it is not easy to «try to raise the level of a product that gravitates towards the lower end, interpreting its nature in an intelligent way. I am helped, however, by the nature of Rustica, a very large potato, not a classical one, with very unique flavours. I would only like to tease the palates, highlight the aromas, make sure that the same product needs not to be always “the same”. This versatility is enclosed in dimensions of around 60–80 mm in width and 1.7 mm in thickness.
Rustica with tuna tartare, capers and lemon
Recipe for 4 people
Ingredients Rustica potato chips 200 g raw tuna 70 g desalted capers 1 organic lemon anchovy colatura lemon thyme extra virgin olive oil
Method Dice the tuna and season it with oil and anchovy colatura and add a few desalted capers. Place the tartare on a Rustica chip and finish with some grated lemon zest and chopped thyme-lemon.
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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