Diario di 2 giornate ad Identita' Golose I am back from Identity 'which as everyone knows and is' signed few days ago'. I came to Congress with the fierce desire to take all you could give me.: great enthusiasm and high expectations and I must say that I was not disappointed. The days are articulated aime 'quickly and were dense appointments and really' was difficult to choose who to go and no. He was also an opportunity to meet with blogger friends, friends of fortune of the School of shrimp and many chefs that I had the opportunity to know and others who wanted to know. I tried to pull June 'a general program to do, but I looked like a little girl who goes to the rides that can not decide whether to go on the horse and throw himself on Tagata '. One thing was
certain. I was in Milan and I could not miss the risotto copyright who was traveling parallel to Identity Golose. In practice 11 restaurants in Milan 11 chefs presented their cry risotto and so along with two friends we went already Saturday to make the first tasting and how not to choose the restaurant of the Master! We went from Marchesino.
The chef Daniel Canzian proposed by Marchesini a classic risotto Milanese made with broth and above, as you can see we did not miss the saffron in a truly generous and given a teaspoon of pesto.
Good 's approach, especially the pesto just a strong flavor with the delicacy of saffron in my opinion. I would say good but I was a little disappointed with the management of the event in Marchesino. He was pulled in short, to not use other terms. Perhaps it was necessary to organize better.
But the days are long and tomorrow starts my Identity 'greedy.
I get home, I slept in a guest grass outside Milan with my friend Cristina. and chilled tired. We stay home and prepare dinner for a carbonara at the specific request the friend who literally tells me: "Teach me to make the carbonara!" Say and the ingredients?? All original vacuum brought from Rome to grass. The
mattima I wake up early to take the train to Milan and travel threw the suitcase into a tree, call the friend Asnaghi Ombra dl porch and ran to arrival indented ' greedy. After a row of 30 minutes for media accreditation are ready! I have my bracelet Rosa and now people stop me more '?
I leave my coat and go .. moving slowly up the stairs and feel the adrenaline rise .. Heck I was there with all these chefs and I cry so small, that does not count for anything with a
bracelet that allowed me to do everything ..
I was in heaven .. I look around .. A bang of people .. Chef here and the 'critics see gastronomic , Fiammetta Fadda, the Bay and who more ' has more 'and so forth ..
I feel already 'at ease .... I do a around the entire hotel .. another round .. I look around yet but I do not ever get distracted by the clock at 12.00 apart from my first tasting by Moreno Cedroni .
Moreno will present his personal interpretation a unique menu inspired Ernest Hemingway , which this year marks the 50th anniversary by disappeared. I'm ready and set to Mariella my companion in adventure in the school kitchen to begin the class II tasting that unfold 'from Paris to Cuba from Spain to go until landing in Italy ..
A mojito welcome with a cream of peanut to eat strictly with the finger .. ie 'take your finger capture all the peanut butter and leccatevi your finger! Wonderful idea informal at best, is' already understand that Moreno you want to put at ease .. the series is enjoyed the dish out of the formalism let Take the stand the taste and then tell me ...
Ready for your trip?
Viaaaa you go to Paris with an oyster resting on a bed of sour cream and shallot
accompanied by an oyster ice cream and caramel.
From Paris we travel to Cuba with a stew of swordfish cooked with the technique of Japan
sciabu sciabu served on a cream
frigitelli accompanied from celery and daikon
and
Anansi .
arrive in Spain with the trout cooked and served on a fat-free cream of lentils pata negra
and finally in Italy with his
Baccala 'defined by the fish
Moreno "the fish stinks with flower
more 'scent. Oh yes' ... Fish served with a cream of Jerusalem artichokes, cardamom seeds all on a stew of fennel and rose water.
close our trip with an ice cream that leaves me speechless with his goodness 'Ice cream and purple' a reinterpretation of Perfume Funny of Moschino . Purple ice cream mousse raspberry, black currant, spiced streusel
I'm in ecstasy ... I am happy and close all with a few jokes with the teacher always smiling and a souvenir photo.
continue my journey in taste and run by Viviana Varese .. With her will taste 'my second risotto.
Viviana
I had the pleasure to meet you the other day. A simple girl and I like it available, we have seen before at the entrance to Identity 'and I said, "Come on to tasting." and I obey willingly.
E 'nerve in his post starts talking you define a "palate of sweet and smiling when I say. Pizzaiola born and self-taught by his grandfather in his coffee 'in Salerno and' then went to school and Marchesi Cedroni and then the big leap. Alice now has a restaurant in Milan with his companion of adventures in the restaurant and 'a former fishmonger quindi se vi capita di andare a Milano da Alice sapete gia cosa ordinare.
Viviana ci presenta il suo Risotto al fondente di cipollotto di Tropea con mousse fredda di provolone del monaco
Buonissimo....!!!! Brava Viviana !!!
Ma presto non c'e' un'attimo da perdere c'e' Marion Lichtle che sta nella sala blu.. scendo di un piano e arrivo in tempo per posizionarmi proprio di fronte a lei ed the show starts. There
explains his sweet as and when needed serve and then there 'makes them taste .. buoniiiiiii
Before the cake ... Granita Lemon and ginger biscuits finger lime
Semolina warm, crunchy pine nuts, honey ice cream, rosemary and clementines.
and finally Caramel mou
"chocolate mint"
After
Marion comes
Tatsuya Iwasaki and presents us with its desserts.
A sweet like a breakfast.
and a Strudel
unstructured ...
but we still have time and over there '
Gianluca Drum that my great pleasure to present the pastry for dessert.
In my past and my origins already 'prepared a sweet -based pasta. His lesson, however, 'has allowed me to learn some techniques and I did not know what they say: to improve there' still time! "
Pumpkin, Hazelnut and Paccheri
I'm tired it's almost 19:00 in the evening back to the hotel and then go out to dinner at 21.30 at Simplon 42
by Alfieri. I did, in good company, and destroyed the 1:30 at night I go to sleep even though I still carry with me the adrenaline of the day.
I wake before the alarm are excited and can not wait to get there early for the conference. Arrival at 9.30 and
BEGINNING my usual ride
reconnaissance .. Greeting Maurizio Santin
, climbed
Allan Bay comes
Marco Todesco Gambero Rosso, a quick chat with Francesca Barberini
always beautiful even more
'Beauty and the reach in the auditorium where
will present' with Gennaro Esposito
Chef's Sorbillo , Dell ' Amura and Padoan The Legend of pizza ...
tasting pizza and good early morning ...!!!
I leave the room another round .. Crossing my schoolmaster
Igles Corelli greetings and hugs and kisses arrives
Leoni .. and there you go 'two photos ... !
What a day and think that in a few hours I have to take the train and I do not want ... but first I still want to make the most hours.
It occurs in the Auditorium .. and will remain there for a while ' fascinated by Massimo Bottura and his story .. that aime' I registered but can not download. A trip across the river more 'largest in Italy, its people, its food semplici un racconto introdotto dalla sua mamma e devo dire il video mi ha toccato.
Finisce il tutto con un grande applauso e' ora di pranzo e si fanno altre degustazioni . Con Mariella e Alex andiamo dove sta Gennaro e i suoi , e qui mi delizo si cappesante e altro.. ma sto quasi agli sgoccioli tra 1 ora parte il treno.
Provo ad andare alla sala Rosa dove Igles Corelli prepara il risotto ma aime ' c'e' la fila per entrare e la sala e' strapiena ed io non posso aspettare.
Prendo le mie cose una saluto un abbraccio finale a Mariella , Alex, Mark and many others and so the station waiting for me.
The train leaves the station and I am leaving behind three days in Milan lived intensely who gave me the ' opportunity' to meet nice people and have an even more 'close and personal with the world I feel more and more 'mine.
Alessandra ............ Bon Appetit !!!!!
