Host: at the chefs’ service

What with intelligent ovens and vacuum machines, technology offers new and precious tools

24-10-2015
Group photo after the first lesson at the second d

Group photo after the first lesson at the second day of Identità Future, the format conceived by Identità for Host, the International Exhibition of professional hospitality, open until Tuesday 27th October. Left to right: Emanuele Vallini of Taverna La Carabaccia and Peter Brunel of Ristorante Borgo San Jacopo, together led the first lesson in collaboration with Rational. The last to the right is Domenico Della Salandra, chef at Taglio and an essential element for the successful functioning of the kitchen at Identità Future

The second day at Identità Future began with the aroma of an unusual carbonara, then continued with a deliciously seasonal pumpkin cake and ended with the scents of the sea. The protagonists today were chefs and pastry chefs helped by professional machines.

The first lesson, “Baking quality” saw Peter Brunel of Ristorante Borgo San Jacopo in Florence Firenze and Emanuele Vallini, of Taverna La Carabaccia cooking with Application Chef by Rational. They prepared Potato spaghetti carbonara for the audience at Identità Future using Rational ovens. The genesis of the dish is a lathe on the working table and a raw potato. Using the essence of this tuber, they created the pasta made only with potatoes. Spaghetti are inserted inside bags and put in the oven where they are cooked. Once they are rehydrated in the pan with butter and oil, they are seasoned with mascarpone cream and crispy jowl bacon.

Luca De Santi pastry chef at Ratanà prepared a pumpkin cake. It preparation was made more precise and rapid thanks to the Unox Bakertop ovens

Luca De Santi pastry chef at Ratanà prepared a pumpkin cake. It preparation was made more precise and rapid thanks to the Unox Bakertop ovens

The second lesson had Luca De Santi, pastry chef at Ristorante Ratanà in Milan as its protagonist, in collaboration with Unox. CEO Nicola Michelon was representing the firm. For this master-class, the chef prepared a dessert with a purple pumpkin. «Today I wanted to work with one of my favourite vegetables with the a Unox oven, which did an excellent job for pastry making». Because the mission of the oven producer is thinking first of all about the great chefs who are using the ovens in the kitchen.

«We wanted to apply technology to those who use these machines – says Nicola Michelon – because the time spent in the kitchen is the most expensive thing». In order to test the efficiency of these machines, the dessert made by Luca De Santi was served. In the dish, a chestnut spongecake was broken into pieces with the pumpkin, in various versions, was added on top: as ice cream, seeds, chips and candied. «A cake with an autumn warmth, with a savoury touch that gives it depth - says the chef – I tried to contrast the sweetness with cinnamon, cloves and nutmeg».

The second day ended with “The great vacuum cuisine” by chef Roberto Carcangiu of R&D Food Consulting and with the collaboration of Besser Vacuum. «I started using this technique around 18 years ago – says the chef – I noticed that around the world cooking had a more technical approach». But thanks to machines such as those by Besser Vacuum, work in the kitchen is changing. The firm has even put a probe inside the vacuum.

Roberto Carcangiu of R&D Food Consulting, with the collaboration of Besser Vacuum, held a lesson on

Roberto Carcangiu of R&D Food Consulting, with the collaboration of Besser Vacuum, held a lesson on "vacuum cooking", with a recipe in which most ingredients were prepared with this technique

«In order to do so, we use neoprene which is placed on top of the bag» says Francesca Cancellier, Marketing and export director, «You need to use technology to enhance local products». In the dish, there’s all the tradition of salmon, cooked or raw with mayonnaise (made with oil, thyme, almonds, milk and Maldon salt), fennels served alone or inside a biscuit, chips and garnish made with the fish’s skin. Nothing is wasted at Identità Future.


Tomorrow’s programme, Sunday 25th October

11.30am-12.30 pm Moreno CedroniMadonnina del Pescatore, Senigallia (Ancona) “A chef in the ice cream lab” in collaboration with Tecfrigo and Gaya Innovation Technology

3.00-4.00 pm Gianluca FustoGianluca Fusto Consulting “Vacuum in pastry making” in collaboration with Besser Vacuum

4.30-5.30 pm Davide ScabinCombal.Zero, Rivoli (Torino) “Pasta under pressure”


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