12-01-2024
One day Davide Scabin was asked what the world of raw food was for him, whether sea or land. And the answer was illuminating: 'Everything that comes before my job as a cook'. True, cooks and chefs cannot do without heat sources, which go far beyond the flames and embers that have accompanied us since man tamed fire. But now they are the protagonists. I am thinking of the zero edition of Identità di fuoco in September, on the 24th and 25th, at Casa Maria Luigia in Modena, with Massimo Bottura and Lara Gilmore as hosts, Jessica Rosval gran ceremonial in the kitchen, a space powered only by a pizza oven and a grill, zero gas and zero induction that is.
Barbecued urchin and burnt lemon, Chef Errico Recanati
Squilla mantis, wild boar and coral, from Andreina to Loreto
Cacio e 7 pepi, the masterpiece of Marche chef Errico Recanati
Piglet, aromatic salad and ciccioli
Grilled soufflé 72, banana ice cream
Errico Recanati, good giant
The good-luck umarell observes the embers at Andreina's
Translated into English by Slawka G. Scarso
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