24-10-2015
Group photo after the first lesson at the second day of Identità Future, the format conceived by Identità for Host, the International Exhibition of professional hospitality, open until Tuesday 27th October. Left to right: Emanuele Vallini of Taverna La Carabaccia and Peter Brunel of Ristorante Borgo San Jacopo, together led the first lesson in collaboration with Rational. The last to the right is Domenico Della Salandra, chef at Taglio and an essential element for the successful functioning of the kitchen at Identità Future
The second day at Identità Future began with the aroma of an unusual carbonara, then continued with a deliciously seasonal pumpkin cake and ended with the scents of the sea. The protagonists today were chefs and pastry chefs helped by professional machines. The first lesson, “Baking quality” saw Peter Brunel of Ristorante Borgo San Jacopo in Florence Firenze and Emanuele Vallini, of Taverna La Carabaccia cooking with Application Chef by Rational. They prepared Potato spaghetti carbonara for the audience at Identità Future using Rational ovens. The genesis of the dish is a lathe on the working table and a raw potato. Using the essence of this tuber, they created the pasta made only with potatoes. Spaghetti are inserted inside bags and put in the oven where they are cooked. Once they are rehydrated in the pan with butter and oil, they are seasoned with mascarpone cream and crispy jowl bacon.
Luca De Santi pastry chef at Ratanà prepared a pumpkin cake. It preparation was made more precise and rapid thanks to the Unox Bakertop ovens
The second day ended with “The great vacuum cuisine” by chef Roberto Carcangiu of R&D Food Consulting and with the collaboration of Besser Vacuum. «I started using this technique around 18 years ago – says the chef – I noticed that around the world cooking had a more technical approach». But thanks to machines such as those by Besser Vacuum, work in the kitchen is changing. The firm has even put a probe inside the vacuum.
Roberto Carcangiu of R&D Food Consulting, with the collaboration of Besser Vacuum, held a lesson on "vacuum cooking", with a recipe in which most ingredients were prepared with this technique
Tomorrow’s programme, Sunday 25th October 11.30am-12.30 pm Moreno Cedroni – Madonnina del Pescatore, Senigallia (Ancona) “A chef in the ice cream lab” in collaboration with Tecfrigo and Gaya Innovation Technology
3.00-4.00 pm Gianluca Fusto – Gianluca Fusto Consulting “Vacuum in pastry making” in collaboration with Besser Vacuum
4.30-5.30 pm Davide Scabin – Combal.Zero, Rivoli (Torino) “Pasta under pressure”
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by
born in Varese, 1990, after a degree in Media languages, she completed a Master in journalism at Università Cattolica of Milan. She loves to cook, to eat and to write about food