05-03-2017
Carlo Cracco (in the photo with Eleonora Cozzella and sous Luca Sacchi) opened Identità di Pasta
Pasta is a serious business. Carlo Cracco opened the day (also) dedicated to the food Italians love the most by immediately making his point of view clear: «We can season it however we wish, use the most varied ingredients, play. But I make no exception with the cooking: it must be al dente. If we loose the texture and taste of the wheat, it’s over». In October Cracco opened a restaurant in Moscow too, called Ovo. Even there, the cooking is Italian style, full stop.
Fusilloni with smoked butter and Timut pepper
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by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief