04-07-2014
Mauro Uliassi of restaurant Uliassi in Senigallia (Ancona). The chef from the Marche will be cooking with Luigi Dariz of restaurant Da Aurelio in Colle Santa Lucia (Belluno) on Saturday July 12th during the first edition of Identità Cortina: 80 euros, reservations on +39.0437.720118. The same night, Massimo Bottura will cook together with Riccardo Gaspari at agritourism El Brite de Larieto in Cortina (reservations on +39.368.7008083). On Sunday 13th, signature picnic (photo from facebook)
The countdown for Identità Cortina is running on Mauro Uliassi’s watch. He’s very happy to associate his hands, on the evening of Saturday July 12th, with those of host Gigi Dariz of restaurant Da Aurelio in Colle Santa Lucia, in the incredible location of Passo Giau (see the website and sigh). Starting from his restaurant at sea level, the chef from the Marche and his team will thus bounce and cook at 2,153 metres above sea level. Something worth of the Andes’ soroche, the altitude vertigo.
In this case this vertigo will touch all the lucky guests because, as Uliassi explains «I’m very used to being in the mountains: since I was a kid, I used to go skiing with my parents on the Sibillini mountains. The slopes were near Sarnano, Ussita, Visso. You took a ski lift and in 8 seconds you were already off. Still, it was fun because those were pioneering years. It was only barbers and us. With very long skis, something that would make people laugh, today. We later discovered Cortina and Campiglio. I was very disappointed because you could ski all day and in terrific sceneries. I learnt that the Sibillini mountains, when compared to the Dolomites, were like a small swimming pool compared to the Adriatic sea».
The Wild duck royale with pomegranate by Mauro Uliassi. In the menu in Cortina, we’ll find raspberries instead of the pomegranate
The first shot? «A stone my father threw up in the air. I was ten, the recoil was terrible but my father had warned me. I repeated this action many times, shooting with my left arm: I write with my right hand but double-barrelled and billiard cue make the left-handed in me emerge». How about the first game dish at the restaurant? «Porchetta tagliatelle with murex snails and thrush in “potacchio” which I presented in San Sebastian in 2005. Rafa Santos, the patron of the congress, praised it very much. Since that day, I never stopped cooking woodcocks and hare thanks to the common elements with fish: they are both archaic universes. Homo sapiens has been hunting and fishing since the start».
The Sibillini-style partridge, another game classic by Uliassi
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt