29-04-2022
Riccardo Camanini shows the audience at Identità Milano 2022 one of the jars in which he gave a special treatment to pasta (All photos from Brambilla/Serrani)
«Platypus». Riccardo Camanini surprises everyone by announcing the title of his talk from the stage of the Auditorium. «Platypus is a funny animal, they look part like ducks, part like beavers, part like fish». The chef and patron from Lido 84, a beautiful restaurant is Gardone Riviera, is not the kind of person who likes to shock, but his thoughts are always stimulating, so much so that these days Camanini is considered by many as one not-to-be-missed in Italy. «During the lockdown I often watched documentaries on platypuses, wondering if they were the result of an evolution or an involution».
Now we get to the real meaning: «It made me think of pasta. How can we make pasta evolve or decline?». The most popular Italian dish in the world, pasta is always boiled or cooked in the oven. «We don't know if this will be a positive or negative change, but we can try to give it a new flavour and place it in a different way in a recipe».
Paolo Marchi on the stage with Camanini
«This resulted in an evolution. In some cases, the pasta acquired the texture of marron glacé, in others they remained al dente because inside the jars three types of sugars met, monosaccharide, disaccharide and polysaccharide».
Translated into English by Slawka G. Scarso
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Born in 1974 near Naples, now living further south, he’s a sommelier and coffee taster convinced that those born in Vico Equense like him have a gourmet imprinting by birth. He lives, writes and organises events in Palermo, but eats and drinks everywhere
Riccardo Camanini, at Identità Milano 2024 shows the audience the special pastry with which he prepared the first of the dishes he presented (All photos are by Brambilla / Serrani)
Riccardo Camanini's lecture at Identità Milano 2024 will be on Monday 11th of March, at 10.55 a.m., in the MiCo Auditorium