We made a game: we took an artist and based on the origin and his temperament we have matched a traditional local dish. Here's what came out
Playing with the geographical provenance of an artist is easy. Just take the typical dish of his city, imagine that he has eaten since childhood and you're done. Also applies to the twenty-four big of the 69th edition of the Sanremo Festival that, never like this year, they seem to concentrate their attention above all on two regions: Lazio and Tuscany. In fact, there are seven artists from Rome and four who move from the Tyrrhenian coast. Few from the south of Italy (Arisa, Loredana Bertè, Ghemon, a member of Il Volo, Nino D'Angelo and Livio Cori); two of foreign origins: Einar from Cuban parents and Mahmood from Egyptian father. Notwithstanding the fact that many of them have never expressed themselves on food preferences, we decided to play a little, to think of traditional dishes that could well marry with the temperament of the artist in question.
Here is the result
Achille Lauro (Rome): unpredictable, a bit 'cursed, the phenomenon of young people seems a strong flavor, which does not admit nuances. The tripe alla Romana, prepared with mint and made savory by pecorino romano, could be the native dish that represents it more.
Anna Tatangelo (Sora): Lazio origin, but Neapolitan heart, the singer is one that does not send them to say. A beautiful soup of Fronne and Patanne, pride of Ciociaria, with its strong and spicy notes, could be for you.
Arisa (Power): peperino temperament, but delicate voice, very elegant. The Canestrato di Moliterno, with its sweet and sometimes particularly savory flavor, seems to fit perfectly.
Boomdabash (Salento): the group has the rhythm in the blood and their sounds are catchy and difficult to forget. A bit like the Rustico Leccese which, with the warm béchamel and the fragrant pastry, remains indelible in the memory of whoever tasted it.
Daniele Silvestri (Rome): delicacy is necessary for the poet of Italian song. A nice tart of anchovies and endive, able to open the stomach and awaken the flavors of the past, seems the right compromise.
Einar (Cuba): the vibrations are Cuban in all respects. Pure in the kitchen. For him we chose the Robe Vieja, a slow and juicy slow-cooking stew that his fans would probably hurry to prepare them if they were their guest.
Enrico Nigiotti (Livorno): true to the bone, here we play at home: a beautiful traditional Caciucco and passes the fear.
Ex-Otago (Genoa): the group embodies well the vibrant soul of the city, which ranges from tradition to modernity with great skill. For us, we chose the Pansoti with the walnut sauce because the classic, after all, never dies.
Francesco Renga (Udine): one who is at home at the Festival and who every time he sings awakes a spell. A bit like the taste of Muset and Bruade: try to believe.
Federica Carta and Shade (Rome and Turin): a new couple that could give life to a mix of two dishes: the Gricia, white version of the Amatriciana, and the Agnolotti del Plin. First and second from the assured goodness.
Ghemon (Avellino): for what could be the revelation of this Festival we return to Campania. Never dish was more apt than the Pertecaregna Baccalà, with the classic crusco pepper and extra virgin olive oil.
The flight (Agrigento, Bologna, Roseto degli Abruzzi): do we make a first course, a second course and a dessert? We risk the Penne alla Norma, the typical Bolognese Friggione and the Almond Torrocino for dessert.
Irama (Carrara): the winner of Friends and idol of teenagers can only be a Fugasa with raisins and pine nuts. Sweet and for all tastes.
Loredana Bertè (Bagnara Calabra): unpredictable, strong, decidedly spicy. We go to Pesce Spada alla Bagnarota, prepared with tomatoes, capers, olives and a pinch of chilli and who we've seen has been seen.
Mahmood (Sardinia, Egypt): Sardinian mother and Egyptian father, but he was born in Milan. Let's then take the Milanese Risotto to start, a nice Kebab with lamb meat and the Ittiri Papassini to finish.
Motta (Pisa): here it is better to play the traditional card straight away. Let's go to Stoccafisso alla Pisana, with potatoes and coriander, so we do not take risks.
Negrita (Capolona): we would perhaps not play the Arrosticini di Agnello, perhaps? We would say no.
Nek (Sassuolo): let's go to Fettuccine Capricciose, made with cauliflower, mortadella, pancetta and pepper. Because he will also sing songs of love, but we can not certainly say that Filippo has no character.
Nino D'Angelo and Livio Cori (Naples): too obvious the Pizza and the Babà? So let's say Scarola Stuffed and Aubergines at the Pullastiello. So much is digested the day after tomorrow.
Paola Turci (Rome): if we do not drop the ace of the Carbonara now we do not lower it anymore, or not?
Patty Pravo and Brig (Venice and Rome): given the risk of the couple, we risk too: Tonnarelli Cacio and Pepe for first and Liver at the Veneziana for second. Then tell us if you can get up from the table later.
Simone Cristicchi (Rome): tradition, delicacy, but also a bit 'of unpredictability. Let's make the artichokes to Giudia, which never disappoint.
Last (Rome): here we enter once again the poetry and the delicacy and more poetic and delicate of the Saltimbocca alla Romana just nothing comes to mind.
Zen Circus (Pisa): Pici with Ragù. And we do not think about it anymore.
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