Bowerman’s trip around the world

The chef from Glass Hostaria, at Identità Expo as of Wednesday, will present a craveable and cosmopolite menu

by Carlo Passera
Cristina Bowerman is the protagonist of this week

Cristina Bowerman is the protagonist of this week’s "Italian & International Best Chefs" series at Identità Expo. You can make reservations (the price is 75 euros per four courses including wines) via email at Tel: +39.02.62012701

On top of being an excellent chef, Cristina Bowerman is also a friend of Identità Golose, a committed person, a lively mind, a responsible citizen with a brilliant and nonconformist mind, that is to say that her pink hairstyle is not a marketing expedient but the expression of her freedom of thought and her boundless creativity.

Her biography is also boundless: Cristina lived her life in the Apulia-United States-Rome triangle. She graduated in Law in Bari, continuing her forensic studies in San Francisco. However, it was in the US that she got another degree, this time the “right” one, in Culinary Arts from the Culinary Academy in Austin, Texas. In 2004 she returned to Italy and after acquiring experience overseas, at Driskill Grill, and in Italy, at Angelo Troiani’s Al Convivio, in Rome, in the same city she opened Glass Hostaria. A success story that was also analysed by university Bocconi.

Gazpacho meets ceviche meets ‘nduja

Gazpacho meets ceviche meets ‘nduja

This kaleidoscopic character will dominate the kitchen of Identità Expo from Wednesday 5th till Sunday 9th April, at lunchtime and dinnertime within the “Italian & International Best Chefs” series.

The menu will start with Gazpacho meets ceviche meets ‘nduja (paired with a glass of Trentodoc Ferrari Perlé 2008 by Cantine Ferrari). This dish was first presented during the dinner on biodiversity organised by Eataly and Identità Golose on 27th May, and this is how we described it: “A sort of triangle between Italy, Mexico and Texas, with the sea fruit from Cafagna, San Felice Circeo (but there were also prawns from Mazara del Vallo), swimming in a very liquid gazpacho, with crispy almonds, chervil, coriander, corn, apples, celery and lime juice, all paired with cornbread from the States aromatised with ‘nduia from Calabria. A crossover with plenty of aromas, freshness and taste”.

Rice tagliatelle with red mullet sauce, roasted peppers, almonds and bottarga

Rice tagliatelle with red mullet sauce, roasted peppers, almonds and bottarga

Bowerman will then present a dish that is in her menu at Glass: Rice tagliatelle with red mullet sauce, roasted peppers, almonds and bottarga (paired with Frascati Superiore Docg Santa Teresa 2014 by Fontana Candida). While the gazpacho hinted at the Latin world, in this case she looks towards the East, with the pasta cooked for half of the time in the sauce made with red mullet and peppers.

The third course, Calamari filled with spicy ricotta, sea urchin sauce, bonito and salicornia, orange (with Montéj Rosé 2014 by Villa Sparina): «It is a bit of a quotation of the Roca brothers», of a historical dish of theirs, with the catch of the day served with olive oil emulsion with fennel, bergamot, orange, pine nuts and green olives. Here the chef chooses calamari cooked at low temperature, which has an almost “neutral” function: it supports the different aromas that embrace it in turn, the spiciness of the ricotta, the bonito sauce, the sea urchin sauce, the salicornia, the citrus fruit… Lots of Asia, lots of deliciousness.

The end is good: Frangipane, cherries, white chocolate mayonnaise and wasabi ice cream (with Moscato Rosa Alto Adige Athesis 2011 by Kettmeir): «It is currently my favourite dessert», in the menu at Glass: almond shortbread with the last cherries, plus a sweet-savoury mayonnaise and the aromatic ice cream, recalling Japan.


Identità Expo

Activities, ideas and protagonists in Identità Golose's location inside the 2015 World Fair