30-09-2015
Tony Mantuano of restaurant Spiaggia in Chicago and Andrea Migliaccio of Olivo del Capri Palace in Capri (Naples), the authors of the first joint lecture at Identità New York, inside Eataly New York’s Scuola on Fifth Avenue, next to Madison Park. The two colleagues praised tomatoes, an ingredient that unites two continents
The sixth edition of Identità New York saw the debut on our stage of Andrea Migliaccio, from Ischia, for a few years now at the helm of Olivo inside the Capri Palace, 2 Michelin stars on the nearby island. «At Olivo we handle menus rich in fish, vegetables and extra virgin olive oil and of course tomato. My cooking is simple, 3-4 ingredients per dish maximum».
Raviolo caprese, the topic of the lecture, is a celebration of an emblematic dish (two, in fact: salad and dessert). In this case it’s a first course. The preparation: «Pasta is rolled out with water at around 80°C», says the chef, «an elastic mixture with a significant thickness, made with water and Petra flour, which does its job without requiring any eggs». The filling is made with ricotta from Sorrento «matured for 20 days and chopped marjoram». Once composed, the ravioli are cooked in unsalted water.
CAPRI IN THE (FIRST) COURSE. Raviolo caprese by Andrea Migliaccio
Tony Mantuano presents himself by illustrating his multifaceted origins: «My grandparents were from Calabria. I’ve been cooking Italian food for 30 years at Spiaggia in Chicago, in the middle of the United States, trying to remain faithful to the great heritage of that tradition that is so distant». This is followed by praise to the recent «incredible Identità Expo experience, an opportunity you get once in a lifetime».
MEDITERRANEAN CHICAGO. Paccheri Monograno Felicetti with baked beefsteak tomatoes, candied lemons and small calamari by Tony Mantuano
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt