Michele Casadei Massari
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet by Galileo Reposo
Hôtellerie Michil Costa, dal FuTurismo all'ospitalità: «Il fascino delle mie strutture? È in ciò che manca»
Andoni Luis Aduriz, chef-patron at restaurant Mugaritz, in the Basque country, winner of the first edition of the Premio Bob Noto, given a few days ago on the occasion of Buonissima (photo: Andrea Guermani per Lavazza)
The 2021 edition of Buonissima Torino, 5 days of “food, art and creativity”, ended on Sunday the 31st of October, with “top” and “pop” events – to use two terms beloved by artistic directors Stefano Cavallito, Luca Iaccarino and Matteo Baronetto – who livened up with fine food, important protagonists from around the world and bright ideas the capital of Piedmont. One of the most important moments of the rich programme – a fully booked concentrate of fine and popular dinners, of good food and art in the piole, signature breakfasts, art shows, parties and crowded bistronomy events – was the first edition of the Premio Bob Noto, a giant of gastronomy and creativity from Torino, who died at the age of 61. An important acknowledgement whose creation was summed up by Iaccarino himself: «The idea of a tribute to this great figure of Torino's culture and creativity», the food reporter and writer recalls, «came in 2017, when he passed away. In 2018 his great friend Marco Bolasco organised an exhibition called ‘Ante Instagram: Bob Noto’ at Lavazza's Nuvola. With his partner Antonella Fassio we started to think of an award dedicated to him around a year and a half ago. And Buonissima, with the presence of Ferran and Albert Adrià, his close friends, seemed to us like the perfect occasion».
Judges and protagonists of the Premio Bob Noto
The audience at the Nuvola Lavazza
Massimo Bottura, Andoni, Albert and Ferran Adrià
The statue of Bob Noto, with the famous slice of prosciutto in the pochette
Antonella Fassio
Translated into English by Slawka G. Scarso
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
Albert Adrià, in 2022 he will turn 53
Closed for an indefinite period of time, that's what the Michelin guide says, after removing the last star to Combal.zero at Castello di Rivoli, an iconic place for every food lover, where the brilliant Davide Scabin changed Italian cuisine for over two decades. He had opened in that location in 2002, but already in 1994, with Milena Pozzi, the chef had created his first restaurant, Al Combal, in Almese, in Valle di Susa
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose