31-10-2016
The dining room on the second floor of hotel Lotte in Moscow where Carlo Cracco opened his restaurant, the first abroad. The chef from Vicenza, now living in Milan, called it Ovo as a homage to his favourite ingredient, eggs. Compared to the previous management, nothing has changed and the same location serves breakfast in the morning
There are places on Earth where I’d move tomorrow morning, like Colorado and Sweden, Greece and Australia, and others I can admire for the most various reasons but where I’ll only go when the right occasion comes. As with Moscow. I’ve never written a piece for Il Giornale, never received a food-related invitation. Never until last Thursday, 27th October when Carlo Cracco opened his restaurant abroad inside 5 star luxury hotel Lotte. The owners are Korean and it’s on Novinskly avenue, tel. +7.495.2870515.
With his Ovo Cracco took the place of a great chef from France, Pierre Gagnaire, who was penalised by the difficulty in finding his beloved products directly from his mother land and also by a particular French rigidity, as they’re always recalcitrant when they have to come to terms with reality. In this sense, we Italians are more practical. Take tomatoes for the sauce. Since he couldn’t count on Italian ones, the chef to whom Carlo handed the direction of Ovo, Emanuele Pollini, already at Carlo e Camilla in Segheria in Milan, this summer contacted some farms outside the Russian capital. The tomatoes are excellent and Russian. Does the second detail matter? I believe not.
Carlo Cracco in an emblematic picture
Besides, Moscow on the 25th hosted the Giornata mondiale della pasta [the World Pasta Day]. Niko Romito and Davide Scabin arrived specially while for Cracco it was a coincidence – three days of special events at Lotte plus, for instance, a visit to the Italian embassy where he explained how «the main features of Italian cuisine are simplicity and honesty and great products. Meanwhile, it evolved. So these days it is also made of research, technique, transformation. If today it is experiencing such a great moment, it’s because it allowed change. We’re trying to keep on improving it through technique and experience and to make it travel around the world».
Seasonal pickled vegetables with “perfect” egg yolk and orange curd, is the name given to the Italian more cryptic Tuorlo e non tuorlo. There’s an egg yolk hidden under the salad, which you have to break and mix with the leaves, while the large orange candy on the edge of the plate is a spherification of orange juice which you must eat last. Slurppppppp
Under each item in the menu they state weight and calories. For instance, a superb Risotto Marinara weighs 170 grams and with 657 calories is the lightest dish. This is imposed by Russian law, so you know what you get for your money. Plus there are three coloured symbols, three diamonds: white for recipes including lactose, red for gluten free and green for vegetarian. Simple, clear, effective.
Even if you’re in Moscow for less than 24 hours, a visit to the Kremlin and the Red Square is a must. You’re always struck by their size and the history that has affected this place and still does. Still, it is at night that they offer the best view, releasing unique beauty and intensity
A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi