16-05-2014
The protagonists of the sixteenth episode of Postrivoro, portrayed last Sunday inside the Chiesa della Commenda in Faenza (Ravenna). Around every two months, a promising chef (in this case Mexican Emilio Macías of Astrid y Gastón) and a drink professional (Roman Oscar Quagliarini) join their forces in a tasting menu that is sold out a few minutes after reservations are open. The next event will be on July 12th-13th with David Pynt from Singapore and Nicola Massa (photo credits Michela Iorio)
What happened was that at the end of 2011 Enrico Vignoli and Yoji Tokuyoshi, respectively office manager and (now ex) sous-chef at Osteria Francescana in Modena, decided to replicate in Italy two project that make Paris and London vibrate. Fulgurances and The Loft Project, by Nuno Mendes, are two stages that have been open for quite some time, in a temporary version, with promising chefs from all round the world. In its self-definition, the format under the Alps becomes «a space dedicated to the work, the thoughts and the intents of young chefs who are part of important European restaurants or have just opened their own, or are about to do so».
Potato tagliolini with pesto, Emilio Macías’s tribute to the numerous Ligurian community living in Lima
In little over two years, the cloister has welcomed 16 couples: after the first show – with Takahiko Kondo of Francescana in the kitchen and Lorenzo Rondinelli, ex Trussardi, serving the wine – there’s been an important series of chefs who fight in backstage, from Luca Abbadir to Davide Di Fabio and Luca Lacalamita, from Antonia Klugmann to Franco Aliberti, from Rafa Costa e Silva (ex Mugaritz as of a few weeks ago at the helm of Lasai in Rio) to Laurent Cabut of Chateaubriand in Paris, Matthew Rudofker of Momofuku Ssam Bar in New York and David Jesus, sous chef at Belcanto in Lisbon. Those who want to make a reservation need to be fast: the (20+20) places vanish in a few minutes, one month prior to the event.
Oscar Quagliarini, bartender globetrotter
Enrico Vignoli of Postrivoro. The team includes the guys from the La Fenice catering and from association Raw Magna
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
by
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