Amazing discoveries of Italian chef’s cuisine & their restaurants for a food trip in Italy (2 in Paris).
Unfortunately, I could not attend to all masterclasses, and so some chefs are missing from my column.
Des découvertes culinaires étonnantes de chefs italiens et leurs restaurants pour un voyage culinaire en Italie (2 à Paris).
Malheureusement, je n’ai pas pu assister à toutes les masterclasses, certains chefs sont absents de ma chronique.
Cultural | Italian chefs
The chefs had to adapt to three constraints:
1) 20 minutes and a cooking table 2) Make us discover an ingredient of their regions 3) An ingredient which can travel from Italy;).
Les chefs ont du s’adapter à trois contraintes:
1) 20 minutes et une table cuisson 2) Nous faire découvrir un ingrédient de leurs régions 3) Ingrédient qui puisse voyager d’Italie 😉
Grazie : @monsieur_kodakbear
Gennaro Nasti | Paris & Napoli
Pizza is an important dish during the festival, with a pretty Izzoforni oven ! An ordinary pizza ? No way !!!
The Neapolitan master of pizza, Chef Gennaro Nasti, shared with us his 20 years experience, in the Art of pizza making.
The pizza dough is raised for 50 h + Corbara tomato slow cooked in ragu for 5 h + Provolone del Monaco spicy cheese.
The flour is by Farina Petra.
You can taste the wonderful pizza | Vous pouvez goûter la merveilleuse Pizza
@ Popine, 108 bd Menilmontant, 75020
Eugenio Boer | Milano
“Savour the essence” is the culinary philosophy of the half Dutch, half sicilian chef, Eugenio Boer.
The essence of a product, of a terroir, a culinary gesture, an emotion…
Amazing tasty & arty fusilli recipe. Grated frozen butter + artisanal Fusilli @gerardo_di_nola + Colatura di alici di Cetara (2013 anchovies sauce) + tronchetti di peperone crusco dolce (crispy dried sweet peppers) from Grumento Nova, Basilicata by Parco Verde
Christian Milone | Pinerolo
Christian Milone tells us about his former cyclist career. How he came back to cooking, as it is a tradition in his family and the importance for him to please and surprise with his creations. He uses plants from his kitchen garden. An out of the path chef to discover.
I loved the unusual tastes and personal story cooked in this pasta dish. The floral flavors,the soft bitterness and the crisp = totally delicious!!!
Rotelle pasta (an ode to cycling) from Puglia region with “cime di rapa” (turnip shoot) & geranium bread crumbs.
Antonin Bonnet ultra melting goat cheese gnocchi, cooked with ham, shells and Barba di Frate (Common soda, used in the manufacture of sodium carbonate ..). Former of Michel Bras, Greenhouse of London, Sergent Recruteur (where he won his first star), we look forward to his new projects.
Giuseppe Iannotti | Telese Terme
Self-taught chef, Giuseppe Iannotti turned a farm into a contemporary dining place with in several facets.
The restaurant, a Michelin star is in symbiosis with a tea house, a guest house and a farm shop. WOW!!!
Luigi Acciaio | Pompei
It seems so simple to make a pizza at Luigi Acciao’s pizza masterclass.
A quality dough made with Farina Petra, few minutes in the oven Izzoforni and fresh Ella di bufala mozzarella.
The dough has a high level of humidity and you can litterally see it rise in the oven.
A light, moist, crispy and soft dough !!! It’s the first time I taste such a dough with a high water content with this sublime sensation of being at the edge of a raw dough!!! The pizza is AMAZING !!!
Michele Farnesi | Paris
After a few years in bakery and working in famous restaurant (Heimat, Saturn, Rino …), Michele Farnesi opens Dilia in September 2015.
He receives “Revelation 2016” Omnivoire price. And to the question “How did you get this price?” Michele simply replies “They came to eat!” 🙂
Michele’s cooking is about pleasure and not necessarily to impress. He is also very open to food intolerances, humorously highlighting “If you do not eat vegetables meat, fish, nor milk it gets complicated”.
A dessert demo: lemon cream, almond dacquoise, candied capers (Cédric Casanova).
Angelo Sabatelli | Monopoli
After cooking different flavors in Asia, Angelo Sabatelli finds inspiration in his homeland.
He enhances the traditional cuisine of Apulia, with original flavors and won his first Michelin star.
This small cube “pancotto” (cooked stale bread) is sprinkled with spices, vegetable powders, chicory oil and minestrone juice. A spicy cannellini beans cream, salt-free with miso brings delicacy and velvety. One bite of concentrated spring flavors .
Cristoforo Trapani | Forte dei Marmi
I am sad to have missed the demonstration of spectacular dish, a stuffed purple artichokes of Cristoforo Trapani, chef of the Hotel Byron…
Very inspired by the flavors of the kitchen of his grandmother, he likes the products of Campania and Tuscan, which he sublimates with delicacy and artistic sense.
But I arrived in time for these lovely small cannolis… No.. .It’s a trompe-l’oeil… These are fried rigatoni pasta, tomato jam, buffalo mousse.
A gastronomic dessert with pasta ! Amaziiiiing !!! The flavors are delicate and tasty !!
Vitantonio Lombardo | Caggiano
Vitantonio Lombardo, is inspired by traditional Italian recipes and French gastronomy. Creativity and research leads to haute cuisine. He landed with a restaurant, a Michelin star in 2012. I heard about his pizza black charcoal that I would really enjoy. Today will be chicken liver and fried peppers minute demo (impressive & delicious).
Oliver Piras & Alessandra Del Favero | San Vito di Cadore
After leaving his native Sardinia and working at Noma or Celler de Can Roca, Oliver opens with his wife Alessandra a gourmet establishment in the Dolomite mountains.
Concerned by using, only local products, and not being in tomato producing region, how to cook the tomato sauce of his grandmother ?
A tomato-free sauce !!!
Oliver uses an alternative with two varieties of blueberries and hops for bitterness. So ingenious !
The pasta is served with some raw beef sausage meatballs.
Japanese inspiration for this dish: a polenta nigiri-sushi style.
I feel happy that the young chefs have enjoyed and learned from their culinary journeys to Japan.
Floriano Pellegrino & Isabella Potí, sous-chef & pastry-chef | Lecce
Floriano is the oldest of the three brothers Pellegrino. After working in gastronomy (Andoni Luis Aduriz, René Redzepi, Ilario Vinciguerra…) they opened their restaurants “Bros”. We can feel creativity, humour and a visual constructions in the dishes. Their motto is “The essential is visible to the taste.”
This dish reminds me a lot the Japanese flag and the traditionnal umeboshi (pickled plum dried). It is served with ricotta forte infusion.
So pretty dish with leek, parsley, tapioca
?? Grazie mille !!! Arrivederci al prossimo anno !!! ??