Caranchini during his lesson on the morning of June the 1st in Madrid (all the photos are from Madrid Fusión)
Davide Caranchini is clearly nervous as he takes centre stage in the Auditorium of Madrid Fusión, the international culinary congress that took place earlier this month in the Spanish capital. Born in Como, the chef from restaurant Materia in Cernobbio was presented a few seconds earlier as one of the chefs who are most effectively innovating Italian cuisine, especially thanks to his work with vegetables: his lesson however was not focused on this part of his job, but on a contemporary take on local ingredients, especially freshwater fish, and on sustainability.
Davide Caranchini's lesson ended by announcing his plans for the new season at Materia in Cernobbio: «As I said, during the stop caused by the pandemic we had time to think over what we've done in the past few years and to wonder what to do from now on. We decided to call the new menu Revolution Revival: many have told us that what we've done in Como was revolutionary, but given we don't consider ourselves revolutionary, what we've done could already become boring. So we've cut what we've done into pieces, and decided to start over. We've worked five whole months on this new menu with the team, to renew and revive the spirit with which we had begun. This is why we've chosen this title and we cannot wait to welcome those who will visit Lake Como and make them taste our new dishes».
Translated into English by Slawka G. Scarso
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Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose
Davide Caranchini, chef-patron of Materia in Cernobbio (Como)
After the first made in Italy talk given by Davide Caranchini, Diego Rossi presents his vision of circular gastronomy at Madrid Fusión