Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
The essence of the sea with the Cera brothers
Red mullet candied in extra virgin olive oil, herb and flower salad, pancetta, capers, black olive, bread and tomato: the splendid, inviting starter in the menu signed by Lionello and Daniele Cera, from Wednesday till Sunday at Identità Expo S.Pellegrino. For reservations (the price is 75 euros per four courses including wines) send an email to: expo@magentabureau.it. Tel: +39.02.62012701. There are many special offers too, check them out here
«A beautiful, delicious, refined menu fully representing my cuisine». This is what Lionello Cera, from Antica Osteria Cera in Campagna Lupia (Venice), 2 Michelin stars created. Together with his brother Daniele he will be the protagonist at “Italian & International Best Chefs”, from Wednesday 12th till Sunday 16th August, both at lunchtime and in the evening. Their family was already in the business. Lionello was in his mother’s Silvana womb when she, in 1966, together with dad Rino, a fisherman, opened a bar with kitchen, a very simply fish osteria in a small hamlet on the road from Venice to Chioggia.
The three Cera brothers: left to right, Daniele, Lorena and Lionello
The second course is Felicetti Capelli d’angelo with squid ink “in tocio”, mussels, clams, basil and lime (with Colli di Luni Vermentino Doc Etichetta Grigia 2014 by Lunae Bosoni). The pasta is cooked then put in water and ice and finally drained: it will be served cold. Cera often works with "sea essence", that is to say the water obtained at cold temperature from scallops, mussels, clams, venus clams, smooth clams... In this case he makes two essences from clams and mussels, a first “water” and a “second” one. He uses the latter to season the capelli d'angelo pasta, together with oil aromatised with ginger, salt and lime. He then extracts the juice from some small squids from the Laguna by cooking them at low temperature with herbs and spices. It will be added to the pasta, together with clams and mussels and a julienne of basil and lime.
Felicetti Capelli d’angelo with squid juice “in tocio”, mussels, clams, basil and lime, the second course by the Cera brothers at Identità Expo
Finally, the dessert, Peach and mint, served with vanilla and yogurt (with Moscato d' Asti Docg 2014 by Castello del Poggio): «The peach is marinated with mint, vanilla is in the shape of an ice cream, yogurt of a mousse». Some saffron is then brushed on top of it all.
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
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