17-10-2014
Artic char cooked at low temperature in cedar wood with a raspberry vinegar sauce by Helmut Rachinger, chef at restaurant Mühltalhof in Neufelden. This is one of the dishes we will find in the Austrian pavilion of the Expo in Milan. For the World Fair, Vienna decided to bet on the country’s most innovative chefs, an example one should follow
The countdown for Expo 2015 is getting a brighter and brighter red – the 1st of May 2015 is round the corner. Therefore, previews on the content and projects that the various national delegations will present at the World Fair start to blossom. Austria called for a press conference on which we report with pleasure because the gastronomic element is essential.
The most interesting aspect in this project is that the finger-food to be served(sold at 2 to 5 euros) will have nothing to do with wiener schnitzel, knodel or Sacher torte, that is to say the Austrian equivalent of our own pasta-pizza-lasagne triptych. Instead, we will find morsels of Bread made with a flour of spruce pine bark with a butter made with the tops of the same tree. Artic char and trout cooked on spot in larch wood with a sour sauce made with raspberry vinegar. Potatoes cooked and marinated in beeswax for 18 hours. Forest honey ice creams with cranberry cream and dark chocolate.
Wild pine croissant at the press conference that took place at Steirereck in Vienna, 16th restaurant in the World's50Best
A selection with important content, the result of a very simple thought: in Europe, at the moment, things aren’t easy for anyone, including Austria. So why should we persevere in giving an old image of ourselves, remaining tied to old stereotypes? It is clear that some clichés have made their course and have an increasingly lower impact. In Milan it will be best to attract perhaps fewer people but certainly more interested in what they are eating, and more aware of the importance of daring after remaining still for decades.
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
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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