The protagonists of the dinner, on Tuesday 13th September at Gucci Osteria in Florence: Takahiko Kondo, Karime López, Massimo Bottura and Jerome Ianmark Calayag, winner of the 2021 S.Pellegrino Young Chef
S.Pellegrino Young Chef Academy and Gucci Osteria sign a pact to support young talents in the kitchen. A partnership that will take shape starting in 2023, when the Young Chefs selected by the Academy will be able to acquire experience in each one of the 4 Osterie opened by Gucci and Massimo Bottura around the world (in Florence, Los Angeles, Tokyo and Seoul). In the meantime, Karime Lopez and Takahiko Kondo, co-executive chefs at the restaurant in Florence, will develop some training projects specifically meant for the young #SPYC talents.
The news arrives on a beautiful day in Florence, spent in Piazza della Signoria, the location of Gucci Osteria da Massimo Bottura and Gucci Garden, a space that until the end of September is hosting an exhibition on multiple floors dedicated to all the collections of Alessandro Michele, the brilliant creative director of the fashion house since 2015.
After the aperitivo in the shade of Palazzo Vecchio, we all dined, celebrating the renewed partnership. Lopez and Kondo were the authors of the menu. With them, 25-year-old Jerome Calayag from the Philippines, winner of the fourth and fifth edition (2021) of the S.Pellegrino Young Chef, the global highly competitive contest in which young talents from around the world participate. The director supervising everything was Massimo Bottura, beaming as usual and ready «to thank S.Pellegrino for the great support shown to fine dining over the years».
Massimo Bottura and Jerome Ianmark Calayag
Kondo and Lopez, spouses and co-executive chefs at Gucci Osteria
U Tacu, the reconstruction of a taco with a sauce of taco, avocado and raw and tempura prawns
Kroppkaka (traditional Swedish dumpling made with boiled potatoes) filled with Jerusalem artichoke, braised onions and black truffle, a dish from Jerome Calayag, from restaurant Portal in Stockholm, Sweden
For dessert, Anguilla in carrozza, eel glazed in saba sided by a magnificent pumpkin tortello
A fragment of the show open since May 2021 at Gucci Garden, to celebrate the 100th anniversary of the fashion house. The closing date at the end of September will probably be postponed
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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.
Il nuovo menu dell'Osteria Francescana, denominato I’m not there, è una nuova interpretazione di piatti classici del ristorante modenese. Tutte le foto sono di Paolo Terzi
On stage in the Auditorium, Paolo Marchi and Gabriele Zanatta (who moderated the talk) together with the protagonists of Identità Talk: Giorgio Locatelli, Massimo Bottura, Brian McGinn and, remotely, David Gelb. All photos are by Brambilla-Serrani.
Carlo Cracco, Alberto Gipponi, Enrico Bartolini, Andrea Aprea, Massimo Bottura on Wednesday morning at the Hub of Identità Golose Milano at the preview of the Identità Milano congress, which will take place from 28th to 30th January 2023 at MiCo in Via Gattamelata (photo Brambilla/Serrani)