10-02-2014
A playful episode during an important moment in the Auditorium’s afternoon programme: Massimo Bottura sprays some mortadella distillate on Fulvio Pierangelini’s face. The Tuscan chef from San Vincenzo received a tribute from Identità. Half-hidden in the photo by Brambilla-Serrani, one can get a glimpse of Massimiliano Alajmo. Left, Paolo Marchi
Jeremy Bearman e Kristy Del Coro, cuoco e nutrizionista di Rouge Tomate a New York
Davide Oldani, in forma e sostanza
42 restaurants in 15 countries: Gaston Acurio is the caudillo of the new Latin cuisine. Healthy, the congress’ theme has been investigated in its economic and social aspects, without abandoning the gastronomic essence. Because the chef is indeed the person who can heal the wound between countryside and town, from which the guerrilla is suppurated. So first of all came the tribute to campesinos and fishermen, something that led to a populist wind blowing over the congress with biodiversity as an aspect of an inextinguishable social-diversity. This was the case with the eclectic quinoa, a notably autochthonous ingredient, representing a crown around an egg yolk with asparagus; or the potatoes dehydrated, following tradition, in pork juices, with fish, cocoa and peanuts, uniting the country on the plate. Third story, third redemption: that of the street chefs, an invisible army whose symbol is ceviche.
Together with Paolo Marchi, Gaston Acurio, a monument in the Peruvian cuisine scene
Massimiliano and Raffaele Alajmo, Le Calandre in Rubano (Padua)
Kobe Desramaults, creative Flanders
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Umbra di Perugia con residenza a Bologna, è giornalista e scrittrice di cucina. Tra i numeri volumi tradotti e curati, spicca "6, autoritratto della Cucina Italiana d’Avanguardia" per Cucina & Vini