06-03-2014
Grana Padano Millefoglie with chanterelle mushrooms and black truffle by Marco Iachetta, chef at restaurant Muzey in Moscow, Russia, and among the 6 emerging protagonists who competed during the first edition of Taglio Sartoriale Internazionale, organised by Consorzio di Tutela del Grana Padano in collaboration with Identità Golose
Adopted by Russia, and by Moscow to be precise, Marco Iachetta is among the most efficient ambassadors of Italian cuisine, thanks to his restaurant Muzey. On the occasion of the first edition of the Taglio Sartoriale Internazionale – The New Generation project, he presented the following recipe which granted him the chance to compete with colleagues from other countries – Japan, France, Germany and United States – to become Consorzio Tutela Grana Padano’s testimonial during the next edition of Identità New York 2014.
Grana Padano Millefoglie with chanterelle mushrooms and black truffle INGREDIENTS for the Grana Padano chips 80 g grated Grana Padano
From Marche region, born in 1979, Iachetta has been advised by his colleague Andrea Galli, chef at restaurant Cherry Mio, Moscow
for the Grana Padano ice-cream 200 g 33% cream 150 g grated Grana Padano 50 g mascarpone pepper to taste
for the Grana Padano cream 15 g flour 15 g butter 250 g milk 100 g Grana Padano 100 g cream 1 gelatine sheet 140 g chanterelle mushrooms 4 g garlic 20g extra virgin olive oil 3 g chilli pepper 30 g semi dried cherry tomatoes 20 g curly salad 5 g black truffle
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad