05-10-2016
Massimo Bottura (Osteria Francescana, Modena) and Alex Atala (Dom, Sao Paolo, Brazil) enraptured the participants in the lesson at Eataly Flatiron’s Scuola with a series of important concepts and delicious food based on the theme of food waste. With them, in the picture, Melissa Clark of the New York Times, the author with the two chefs of a live streaming of the first lesson with a very large audience
«If a chef receives a lot, sooner or later the time will come for him to give back». Massimo Bottura opens Identità New York day 2 with a strong exhortation on the duties of a chef, never as in the spotlight as these days. «We have an unprecedented responsibility: giving a precise answer to the wastes in the world, we can’t just timidly participate in the debate. Beauty is no longer beauty if it isn’t ethical». Which naturally led to summing up his two experiences with Refettorio: «Rio was the most shocking and incredible experience in my life. It’s the result of the support of many people who accepted our requests for help without hesitation. It is only this way that we can reduce the 1.3 billion tons of food we throw away every year. It is only this way that we can show the world how to avoid waste». The lesson replicates what the chef had anticipated live to the cameras of the New York Times, one hour earlier, from the same backbench at Eataly’s Scuola. Passatelli made with left overs from a pizza marinara. The sparkle behind the recipe: «Once a week, my daughter organises a pizza party in Washington. They always leave plenty of leftovers like this. Hence I had an idea and I told my sous chef: ‘Davide, why don’t we turn pizza leftovers in passatelli?».
Passatelli made with leftovers from a pizza marinara, in tomato water. The dish presented by Massimo Bottura at Identità New York edition n. 7
Brisket with bacuri and pickled onions by Alex Atala
At the end, Peruvian Virgilio Martinez, chef at Central in Lima, number one in South America, also appeared. He’s in New York promoting his book
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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