11-10-2017
Ana Ros from Hisa Franko (Kobarid, Slovenia) and Caterina Ceraudo from Dattilo, near Crotone. They opened the 8th edition of Identità New York at Eataly Flatiron (photo Brambilla/Serrani)
«I’m proud to open the 8th edition of Identità New York with Ana Ros and Caterina Ceraudo», says Paolo Marchi from the microphone of Eataly Flatiron’s Scuola, crowded as usual. «In Italy, and not only in Italy, you will mostly find men in the kitchen of prominent restaurants. If there’s a woman, she’s usually the wife or daughter of someone else. Ana and Caterina come from two areas that are not on the usual tourist routes and this is another reason to praise them». «Ana Ros, how does it feel, being the best female chef in the world?», asks the presenter of the day, journalist Vince Gerasole from Chicago. «To those who ask me if it’s not discriminatory to be the best female chef I say absolutely not. For 3 reasons. First: who wouldn’t like being the best (male or female) in any category or profession? Second, I live in a very small country, Slovenia, so I share this honour with my people. Third, many people I admire voted for me, colleagues and professionals in our industry: many, the day after the award at the 50Best, wrote saying ‘I voted for you!’ and it gave me huge pleasure». The dish presented is Mountain rabbit 2.0 on holiday in Mexico, the evolution of The rabbit that wanted to be a Mexican chicken, already in the menu in Kobarid. Like it’s ancestor, this also is full of the sense of travelling: «Travelling is everything to me», the chef from Hisa Franko repeated again and again during her impeccable speech. And this had to be the case in a country crossed by Austrian, German, Italian, Middle-European, Balkan influences. «We’ve had many rulers, we have absorbed all sorts of influences. And we have the Alps at the back, and the Mediterranean Sea in front. It’s a huge melting pot».
The Rabbit that goes on holiday in Mexico, Ana Ros
«Caterina Ceraudo is one of the few Italian female chefs who’s also an oenologist», says Vince when presenting the second speaker, another “Best Female Chef”, this time according to the Guida Michelin Italia 2017.
Lemon and fennel sorbet, Ceraudo
Translated into English by Slawka G. Scarso
Fusilloni with pesto of 5 types of basil, powdered anchovies and almonds, Caterina Ceraudo
The events you cannot miss and all the news of topical interest from the food planet
by
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