Massimo Bottura and the six young women working at Osteria Francescana in Modena: Sara, Virginia, Jessica, Mineko, Alessandra and Laura, each one of them with a dish she herself has created. The concept that has often resounded in the Auditorium hall this morning was the following: team counts more than ego (photo credits Brambilla Serrani, translation by Slawka Scarso)
There was a tempest of neuronal ganglia, a seismic swarm of neurons in the main auditorium hall on Monday morning, during the tenth edition of Identità Golose, dedicated to intelligence. Paraphrasing Tolstoj, all idiots are similar to each other, while a person with common sense is an idiot in his own special way. The intelligence of silence is represented by Niko Romito of Reale in Castel di Sangro – the more it grows, the more it becomes essential. Dishes speak for themselves. He presents them through dry videos and almost metaphysical elements, a teamwork made with essential flavours, played on four bases that become a multiplier of mnemonic sensations. Cooking, indeed – Niko is convinced of this and we agree with him – is memory. Scampi become tagliatelle, the filling of a raviolo, in a play of mirroring.
Niko Romito, chef of Reale in Castel di Sangro (L'Aquila), metaphysical paths
Beppe Palmieri, Alessandro Pipero, Marco Reitano, mastermaitres. On the screen behind, Oscar Farinetti
Rodrigo Oliveira, from Brazil with love
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Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years