06-03-2024
Daniele Lippi, chef at restaurant Acquolina in Rome. He will participate in Identità Milano 2024: his lesson is scheduled for Sunday 10th March, at 3.45 p.m., in Sala Blu 1, as part of Identità di Pasta, in partnership with Pastificio Felicetti
'Weaving the fabric of the Mediterranean Sea in dining', is Daniele Lippi's intention. He is not the only one to commit himself in this sense, therefore he’s part of a very fertile vein, probably the one of the future; he is, however, among the absolute best, the youngest, and the most celebrated and, above all, he does so from a doubly eccentric point of view, both in terms of geographical perspective (his telescope that scrutinises the Mediterranean Sea is placed in the beautiful centre of Rome), and for the originality of a proposal that is absolutely identity-driven, thus becoming personal, conscious, excellent. Med-itated, with a play on words: the child of an idea of the Mediterranean Sea, "a sea that has united different peoples, traditions and cultures for centuries. Its water flows, mixes, contaminates and unites, which is why my menu takes a bit of everything from the Mediterranean - Italy, Turkey, Morocco, Greece, Spain, France... - and transforms it into something new, something different. This work is my interpretation of the Mediterranean culture'.
Born in 1990, Lippi trained in the school of the Troiani brothers, for nine years at their Convivio in Rome, where he became head chef in 2015. He later perfected his style with various forays to the top of the international star-studded scene, for example at Yannick Alléno’s three-Michelin-starred Pavillion Ledoyen in Paris, at the equally-starred Piazza Duomo in Alba with Enrico Crippa, at Grant Achat’s Alinea in Chicago and again in Spain, with Paolo Casagrande, at Martin Bersategui's Lasarte, again a triple macaron.
In 2019 he made the big leap, becoming chef at Acquolina in Rome, immediately confirming the Michelin star already shining on the restaurant, then doubling it in 2022.
Acquolina's butter, between Moroccan smen and Latin history
It is an example of how, at such high standards, the food of a great chef, which Lippi undoubtedly is, is not only sensational to eat, but also extraordinary to think about. For the palate, for the mind: cultural food.
Daniele Lippi will be at Identità Milano 2024: his lecture is scheduled for Sunday 10th March, at 15.45, in Sala Blu 1, as part of Identità di Pasta, in partnership with Pastificio Felicetti.
Translated into English by Slawka G. Scarso
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
Che Cavolo di Pasta by Andrea Aprea
Franco Pepe with Paolo Marchi, at Identità Milano 2024. All photos are by Brambilla-Serrani
René Frank, executive chef of Coda, a 2 Michelin-starred dessert restaurant in Berlin, on the auditorium stage at Identità Milano 2024. All photos are by Brambilla-Serrani