But how much and how is it legitimate to vary a gastronomic myth? The answer has already been given by the best interpreters of modern cuisine who have taken up the challenge by tackling even more iconic dishes. To say, pizza, today Unesco intangible heritage, Milanese risotto, lasagna with meat sauce, in a series of appetizing twists that tickle our palate from stage to stage.
TO Tokyo, between the walls of the very honorable Hattory Cooking School, the 20 and 21 November, interviews with exponents of culture, arts, science and of course gastronomy (there will also be a speech by our Director, Maddalena Fossati), broadcast in streaming, will accompany the performance of a "Cacio e Pepe my way" by the star chef Kotaro Noda of the restaurant Lighthouse in Ginza, very well-established on the subject because he has an Italian foot a Rome with the Bistrot 64, and of Nobuyuki Matsuhisa, chef of Nobu Armani in Tokyo.
At the same time as Milan the international food tour will start with Antonio D’Angelo, chef of Nobu Armani in Milan, who will present his creation "Inaniwa ramen, Pecorino water, sansho pepper and king crab" to the guests of that same opening night, or the special noodles in broth, developed for the occasion. For those who love to immerse themselves in other experiences around the same dish there will be, also in Milan, the "Cacio e Pepe al spoon" Enrico Bartolini at Anima; the «Cacio e Pepe al cartoccio by Davide Oldani at the D'O and, to mix the cards, the "Risotto with cheese, pepper, cream of rice with herbs and sumac" of Antonio Mandarin Oriental Silk Guide. Until the highlight in December from Sting, on his estate Il Palagio in Figline and Incisa Valdarno. And to silence the purists who condemn any departure from tradition, it should be remembered that Montaigne, a great gourmet as well as a great philosopher, wrote that "no dish is more tasteless than that which does not reflect the society in which he lives".
Just suck it up
A dish is, first of all, its scent. That of the crushed garlic of the Genoese trenette, of the Sunday ragù in Naples. Antonella Bondi she is so convinced that she has gone from an architect who raises walls and houses to an architect who builds fragrances designed to make the tasting of a dish memorable. The technique is that of distillation in alcohol of the ingredients then packaged in spray, to be sprayed on the surface of the dish, or in an oily version to be mixed with the preparation itself. For this tour he exclusively created the Cacio e Pepe perfume in the two versions. He claims that the satisfaction given by a simply aspirated Cacio e Pepe is equal to that one feels in eating it. Seeing is believing.
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Photo Giacomo Bretzel.
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