Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing
‘Never before have we had such an important presence to represent Italian gastronomy!’ Applause. The strange case of John Regefalk: he, a Swede from a village near Malmö, speaks (excellent) Italian but with an obvious Roman lilt, a legacy of his experience as Roy Caceres' sous chef at the then Metamorfosi in Rome. Now, however, he’s in charge of the Innovación Culinaria sector of the Basque Culinary Center in San Sebastian, so he is the right person, with Paolo Marchi, to introduce 'Italy at the Basque Culinary Center', an event held a few days ago at the prestigious Basque gastronomic research centre. An idea born while dining, as Basque Culinary Center director, Joxe Mari Aizega, recalled here. Regefalk again took the floor: ‘Italy is a complex country even in terms of food, that is, with so many differences. The speakers will convey not only their vision, but also these thousand facets of Italian food: territory and product, tradition and avant-garde’. Marchi confirms: ‘Yes. Italy has long been condemned to being considered only the home of pizza, pasta, risotto.... But there is much more, there is lots of creativity. And we are here to prove it. It's not easy: on average, foreign tourists come to Rome or Venice and are so surrounded by beauty that they don’t pay much attention to what they eat. This holds back our most talented chefs, even though they’re doing an amazing job. So it is right to give them space, as we have done.’
ANTONIA KLUGMANN
Antonia Klugmann and, below, the Biancoperla corn dumpling
ANDREA TORTORA
Andrea Tortora
FEDERICO CERETTO
The lecture-tasting by Federico Ceretto
FRANCO PEPE
Franco Pepe and below the Acquerello Capriccioso pizza
RICHARD ABOU ZAKI and PIERPAOLO FERRACUTI
Pierpaolo Ferracuti, Richard Abou Zaki and below, Riso Adriatico
LUIGI DATTILO
Luigi Dattilo (left, with Joxe Mari Aizega) and Appennino Food Group truffles
GIANLUCA GORINI
Gianluca Gorini and, below, his liquid shallot ravioli
FABIO PISANI
Fabio Pisani and, below, his contemporary carpione
PAULO AIRAUDO
Paulo Airaudo
Translated into English by Slawka G. Scarso
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
Chef Fatmata Binta
Rafael Tonon, was born in Sao Paulo and is now based in Portugal. He will manage the new master at BCC
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