20-01-2020
Floriano Pellegrino and Isabella Potì at Madrid Fusión
Do, do, do, do, do, do, do, do, do Do, do, do, do, do, do, do Do, do, do, do, do, do, do, do, do Do, do, do, do, do, do, do
Tonight I want to give it all to you In the darkness There's so much I want to do And tonight I want to lay it at your feet 'Cause girl, I was made for you And girl, you were made for me
Pasta, garlic, rancid fat, pipirussu
Ricotta scante, sea urchin
Blood sausage, rancid chocolate
Third and last dish: Blood sausage, rancid chocolate. Isabella takes pork tripe, fills it with pieces of cow’s brain and pork blood seasoned with salt, pepper and milk. First, she cooks this in hot water at 90°C, then she grills it on the embers, cuts it and serves it with a sauce of meat and chocolate melted while adding rancid butter and a touch of espresso coffee. «Blood sausage follows an ancestral process. Nobody knows it any more. A gipsy who lives in Lecce told us how to make it». It’s a pure concentrate of flavours, the dish is finished with a black cube, made of oxidized banana. Super rich. «We believe it’s time to bring the values of the Mediterranean culture back in the frontline. By this we mean we want the balance of the world to move south»: Floriano Pellegrino didn’t use these words in Madrid but this was the gist.
Translated into English by Slawka G. Scarso
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief