17-06-2013
The protagonists of Identità Rubitt 2013, which took place yesterday at the Hangar Bicocca in Milan. Left to right, kneeling: Olimpia Vitale and Carlotta Occhipinti of Alice, Christian Costardi of Cinzia, Cesare Battisti of Ratanà, Paolo Casanova of Dopolavoro, Andrea Besuschio of Pasticceria Besuschio in Abbiategrasso and Luca de Santi ofAl Mercato. Standing: Manuel Costardi of Cinzia, Giovanni Giberti of Pavè, Eugenio Roncoroni of Al Mercato, Alice Delcourt of Erba Brusca, Viviana Varese of Alice, Domenico della Salandra, Matteo Vigotti of Peck and Beniamino Nespor of Al Mercato
The kids' corner at Hangar Bicocca
Bread brittle with lime and wild cumin with a mousse of 40% milk chocolate and raspberries, a sweet rubitt of Giovanni Giberti of Pavé
Diego, Giovanni and Luca of Pavè
Eugenio Roncoroni, Alice Delcourt, Viviana Varese and Matteo Vigotti. Behind the glass, Sandra Ciciriello
Bread and borage on fresco di latte, smoked ricotta and beurre noisette, the first of the two rubitt by Paolo Casanova of Dopolavoro Bicocca
Club Walking: almond, black cherry and lemon by Andrea Besuschio
Blackened chicken sandwich by Eugenio Roncoroni and Beniamino Nespor
Pig’s ears salad by Nespor/Roncoroni
Manuel, Christian Costardi and Paolo Marchi
Summer pâté by Matteo Vigotti of Peck
Matteo Vigotti
Crab mini Peck sandwich by Vigotti
Paolo Casanova
Luca De Santi and Beniamino Nespor, Al Mercato
Eugenio Roncoroni
Manuel Costardi preparing a Grana Padano Foam
Starting today, everything at Dopolavoro Bicocca is as it used to be
While the heat wave arrived in Milan, a fever for “miniscule precious things” rose until it rocketed to the sky yesterday, on the occasion of the second edition of Identità Rubitt. This word, unearthed by Danilo Ingannamorte between the lines of a text written by the Milanese Scapigliatura movement at the end of the 19th century, now officially describes the new wave of Milanese-style “tapas”.
Is it possible that we’re finally realising that small is good? Is it possible that the wave of Basque pintxos is finally taking root in the Pianura Padana? Judging by the flow of people that yesterday constantly crowded the Dopolavoro Bicocca in Milan, this is very likely. Yesterday, in this location, one could find 7 islands controlled by 7 teams of chefs from Milanese establishments (host Paolo Casanova, Battisti/Delcourt of Ratanà and Erba Brusca, Eugenio Roncoroni and Beniamino Nespor of Al Mercato, Varese/Ciciriello of Alice, Matteo Vigotti of Peck of Giovanni Giberti of Pavè) and almost Milanese locations (Christian and Manuel Costardi of Cinzia in Vercelli and Andrea Besuschio of Pasticceria Besuschio in Abbiategrasso). Each team prepared two rubitt (one each for the two pastry-chefs Besuschio and Giberti). As for us, we had fun assigning a leadership to each micro-dish.
FATHER AND SON. Andrea e Anselmo Besuschio
The biggest mouth-challenge: Nespor and Roncoroni’s Blackened chicken and Pork ears salad. The sweet chilly sauce in the former and the anaesthetising Sichuan pepper in the latter created a blissful and prolonged spiciness.
The “quoters”: Besuschio’s rubitt and Vigotti’s crab, two different club sandwich interpretations, the first built on sweet notes, the second based on the crab delicate tones
The highlanders: Paolo Casanova’s Bread gnocchi. The chef would like to remove them from the menu but there are people coming here just to taste them.
Good success for Identità Rubitt 2, second edition yesterday at Dopolavoro
The most Piedmontese: Battisti’s Bread, tongue and green sauce, a successful rubitt-style interpretation of the Langhe area.
The most multi-textural: Giovanni Giberti’s rubitt, with bread brittle, chocolate mousse and the ethereal aroma of lime.
Idea, ideas, ideas for this “small is good” theme, came from these young chefs who are never satisfied. And as for productive uneasiness, we close with 3 news: 1. At the end of June, the Al Mercato guys will open the Al Mercato Noodle Bar in Viale Bligny in Milan 2. Vigotti is ready to create a gourmet restaurant on the first floor of Peck 3. Besuschio has recently transformed his pastry-lab in Abbiategrasso into an inn with beautiful rooms. Ideas, ideas, ideas.
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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