08-06-2014
Greatest Chef China, a TV programme broadcasted on the Chinese State TV channel CCTV 2, shows some of the best Chinese chefs competing with as many “competitors” from the most important gastronomic cultures in the world. As for the Italian version, the chefs competing were Marcello Trentini, Paolo Trippini, Roberto Valbuzzi, Vittorio Colleoni, Marco Stabile, Maria Cicorella, Giuseppe Iannotti,Theo Penati, Cristina Bowerman and Eugenio Boer, the protagonist of this story. After recording in Yunnan, ten episodes will be produced at Boscolo Hotel in Milan
Culinary tradition is not a marginal detail in the life of the inhabitants of the Yunnan region. Its microclimate leads to an incredible variety of ingredients resulting in a cuisine that is a mixture, its style not belonging to any of the eight great trends in particular because it draws from all eight of them. When visiting the market in Xishuangbanna, a city in the far South, one is immersed in the local culture, in food and tea secrets, traditions that are rooted and continue to live together with the most modern side of China, traditions that let time run its course, in a universe of its own. In this different dimension, the gastronomic harmony begins with the choice of the ingredients, measuring the ying and the yang, passes through the eyes, filled with bright colours, and ends with the real taste journey, that goes from cold to hot without the Western sequence in the courses. The satisfaction given by the balance of the perception in the experience is the raison d’etre behind the experience itself. What united on this occasion the young Italian toques was not a gastronomic marathon in honour of Italy, but the recording of a reality show dedicated to high cuisine, namely China Greatest Chef, Italy Edition, a Chinese-Italian joint production that will be broadcasted on Chinese national channel CCTV 2.
Eugenio Boer’s dessert: Tapioca pearls soup with almond milk, fruit salad and healing herbs
One of Liu Peng Mars’s dishes: Rou Jia Mo (meat sandwich) with donkey sauce, mushroom salad, fresh Shichuan pepper and pasta wafers and Grana Padano cheese
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
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