06-03-2017
Davide Scabin, is always ahead of his times (even with pasta). Here he’s on the stage of Identità di Pasta with Eleonora Cozzella (photo by Brambilla-Serrani)
You’d think: here comes Davide Scabin, and surely he’ll want to shock us at all costs. This time, though, we won’t fall for it. But we do. This year too. Because the chef from Combal.zero, whose lesson at Identità di Pasta was sold out, like a rock star, even this year looks at the future and bestows his vision. Without any sprouts («I’m sprout-free now»). Without flowers («I only use them for a cake, because I need tannins. I’m the only one who uses flowers for their flavour and not for aesthetics»). And with just one dish out of all the thirteen courses in the menu.
A pleased Riccardo Felicetti in the audience
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Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years