Bottura-Oldani, our gold stars in Rio

The Italian medal collection in the in Rio de Janeiro 2016 Olympics can count on two extra gold medals. Two unique representatives are conquering these medals right now. Not on the racetracks or in the swimming pool, but in the kitchen. The two Italian super-champions are Massimo Bottura and Davide Oldani. These two star players are on the starting line in the Carioca town. Ideally, though, they have already won.

In a few hours’ time – the event is set for the 9th of August – Refettorio Gastromotiva will officially open. “While a third of the food produced in the world is wasted, millions of people starve every day and live with a constant food uncertainty. As indicated on www.refettoriogastromotiva.org, Refettorio Gastromotiva is a project chef Massimo Bottura (Food for Soul), David Hertz (Gastromotiva) and journalist Ale Forbes brought to Brazil so as to contribute in the fight against food waste, malnutrition and social exclusion. At Refettorio Gastromotiva recuperating food will be important just like promoting and giving back dignity to people”.

Bottura: «Refettorio Gastromotiva will bring nourishment, culture and dignity to all, in a place full of art. Launched during the Olympics, we want it to become a heritage for the city. It will work as a restaurant-school with great guest chefs [45 have already confirmed their participation] and young talents from Gastromotiva. They will be asked to cook exceeding ingredients. We will offer free dinners to the most vulnerable people. Later, as of October, we will offer lunch for everyone, under the “pay for lunch, leave dinner paid” concept».

One of the first great international chefs to take part in Refettorio Gastromotiva, on the 10th of August, will be the very Davide Oldani. In fact, he flew to Brazil already some time ago to liven up the kitchen at Casa Italia, the Italian “headquarters”. «Casa Italia is working with the Horizontal project, that is to say Italian products (pasta, Grana Padano, oil, some cured meat) integrated with the local fresh products offered daily at the market: fruit, vegetables, herbs and fish», the chef from D’O told Identità Golose.

This was also the logic behind the first menu at Casa Italia, designed for the opening dinner to take place in a few hours’ time. A rich aperitif with Courgette, breadcrumbs and Grana Padano fondue, Apple, tuna sauce and dried capers, “Verdurfrutta pinzimonio” with oil and raspberry vinegar, Cream of aubergines, stracciatella, oregano and cocoa beans, Cream of cannellini beans, squid and toasted seeds, Focaccia with cooking salt and compote of fruit and spices. This followed by the real, five-course opening dinner: Long-short pasta, tomato and basil, Steamed umbrine, green lemon, almond and raisins, Silky cauliflower, pumpkin, prawn and ginger, Cocoa biscuit, white coffee and strawberries with mint, and finally Panettone with candied rice.