08-11-2014
Massimiliano Alajmo of Le Calandre, 3 Michelin stars in Rubano (Padua), and José Gomez, fourth generation at the helm of the great Iberian Joselito ha,. The chef from Padua designed 23 recipes based with Joselito, available for download from the entire website or from the app
Joselito chorizo cappuccino. Joselito eggs carbonara. Pasta, Joselito pancetta and beans. Sbrise and braised porcini, with pine nut mayonnaise and Joselito hamon. Melon and Joselito hamon explosion. After removing the most famous J in the world of food, it is easy to guess the signature that marks these dishes. One last tip: Pjzza bianca with burrata, anchovies and Joselito chorizo. There’s another “j”, that in pjzza, a non-typo that should lead you in the right direction. This is the joke made by Massimiliano Alajmo, chef at Le Calandre in Padua and author, on November 4th, of a formidable dinner that was moved by the most delicious ham in the world.
Pjzza bianca with burrata, anchovies and Joselito chorizo by Massimiliano Alajmo
They are made with animals that live completely free for around two years in wild pastures, an ecosystem that is halfway between the Mediterranean wood and the prairie. They can cover as many as 3 hectares each, from one end to the other, dedicated to each animal, a heritage which not even the rich nobles of the past seemed to be able to enjoy. And they only have acorns and grass to eat. You can track this kind of ham from the first cry of the animal, which are already sold out before they are slaughtered: you pay and then pick them up the following year.
Joselito cappuccino, a successful transposition of Alajmo’s avantgarde classic
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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