Cultural 2017, food inspirations and discoveries, on the theme of the year, simplicity.
Cultural 2017, les inspirations et les découvertes culinaires, sur le thème de l’année, la simplicité.
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I only went to Cultural for the last day and will share with you what I have learned (As my Italian is bad, my apologies for mistakes !!!)
Je suis allée à Cultural que le dernier jour et je partage avec vous ce que j’y ai appris (désolée pour les erreurs, mon italien est mauvais !!!)
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Gennaro Battiloro | Chef Pizzaiolo
“A pizza to be authentic must have an Identity“, the DNA of the Chef Pizzaiolo.
Tip to test a pizza: Always go for the simplest Margherita or Marinara.
Christophe Saintagne | Restaurant Papillon
Christophe Saintagne and Cédric Casanova from La tête dans les olives (olive oil) present a dish called “A Norman on a beach in Sicily“.
Chef’s cooking Tip: Why choose between cream, butter and olive oil ? You can combine flavours !
Chef’s cooking Tip: Lemon is an intelligent fruit with complexe aromas.
Sour, bitter, acrid and perfumed, we can use the zest, the pulp and the jus.
It can add complexity to a dish, if you dose it well.
Eugenio Boer | Ristorante Essenza (Milano)
Eugenio Boer masters the art of an elaborated simplicity. Any traditional dish can be turned gastronomic.
Food Culture: Tuscan Cibreo (very similar to the French Financière, inspired by Piedmont Finanziera).
Made of “Unloved” ingredients, like liver or comb. Everything can be turned delicious with soul and technique !!!
Chef’s cooking Technical Tip: Sequential cooking. When you cook different ingredients.
Always think about how to chop them and how they cook.
Put first the ingredient you want to be more cooked.
Recipe: Blend cooked potatoes like a cream with lemon and an egg yolk. The perfect sophisticated side dish with meat or fish.
Roberto Petza | Ristorante S’apposentu (Marmilla, Sardaigna)
A poetic and delicate ALL LOCAL product dish.
A homemade fresh cheese, shrimp (marinated in muscovado sugar and ginger), salad, sea weed, mint, egg, peperoncino, black radish, cacao biscuit….and an onion sherbet.
8. Inspirational Tips: The chef follows what season and local farmers produces….
No fixed recipes, opens imagination….
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