09-02-2014
MULTIFACETED PASTRY. Enrico Crippa, chef at Piazza Duomo in Alba (Cuneo), the first chef to get on the stage of the Auditorium hall in the afternoon of the first day of Identità Milano 2014. His lesson was focused on pastry, declined in many ways in front of a crowded audience (photo Brambilla-Serrani)
Jean-François Piège, "il più talentuoso della generazione dei 40enni francesi", definizione di Enzo Vizzari, con lui sul palco
Quique Dacosta, energia valenciana
«Marchesi always told me that a chef needs to be intelligent…»: the post-lunch reprise in the Auditorium is a signature one, the person quoting the Maestro is one of his pupils, namely Enrico Crippa. Marco Bolasco indeed describes the lesson held by the chef at Duomo as a «journey across different worlds, with the fil rouge of intelligence». The same applies to his 2.0 pastry, obtained by spreading different types of purée, with sous fish and glucose, on Silpat sheets. So the artichoke (its blended stems) becomes a “paper” which, once baked, acts as a crown for the artichoke itself, stuffed with rabbit sweetbreads previously cooked in vine seed oil: not fried, however, but vacuum cooked at 90°C. Then there was another pastry: made with orange, enclosing a prawn cocktail salad, with the prawns cooked in a reduction of smoked pancetta. Then there’s a potato wafer, together with mullet and sorrel, the result being a noble version of fish & chips .
Francesca Barberini and Heinz Beck of La Pergola in Rome, chef of the year according to us at Identità 2014: the intelligence of a centrifuge
Davide Scabin, Combal.zero in Rivoli (Turin)
A homage to Nadia Santini and Lidia Bastianich (center) with Alessandro Negrini, Fabio Pisani (left) and Emanuele Scarello (right)
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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