Brzydula Full Episodes

GOURMET 1889: Great Chef for a Grand Finale! (Part 2)

As the post yesterday I really enjoyed seeing the 200 visits today still speak of GOURMET!
On Sunday, the last day dedicated to the Taste of Identity, climbed on stage two big names in Italian haute cuisine popular not only here in Rome.
His love and respect for food, but especially the His love for the East and spices (for a ' addicted' of spices like me), which is reflected in his dishes even signed in accordance with a uniquely Japanese style makes it to my eyes foodlover a great teacher.
His accent particular, very charming, between the French and the Calabrian cooking demonstration makes its unique sensory experience. (So \u200b\u200bmuch so that I have already booked a course with him at the Red Lobster). You already know who I'm talking about?
He Anthony Genovese, the chef " The Clown" in the heart of Rome.
His training in France East and is found in its original dishes are absolutely unique flavors and mildly spiced but with a decidedly Italian heart, as made in Italy are the raw materials used.


His cooking lesson begins with a sensory analysis of some spices, which are then used in the preparation of dishes, so you immediately create a feeling, not only smell, with the audience present at the demonstration.

caraway seeds

giant nutmeg and mace (or flower of nutmeg), which is the cuticle that covers the seed, which is the nutmeg, is also a spice used in cooking and more delicate flavor of nutmeg

his caramel flavored with cumin zuccheratissimo creamy consistency, but not (as we are accustomed to thinking of the caramel ) perhaps due to the presence of lemon juice, sherry vinegar (vinegar is a fine English) to mirin (distillate rice) was an apotheosis of smell and taste.

caramel is easy to prepare (well for what a chef can be as simple as Genovese common for us foodies is definitely a challenge to test their skills)

Just dissolve the sugar with the lemon juice, vinegar different above, some butter, and once the caramel is completely dissolved is added left in a cream infused with cumin.

The freshness of this rose, which may be taken out of the refrigerator for 2-3 days, is the presence of a bay leaf and chopped lemon rind.

Everything should be filtered and then finally you add a cup of strong coffee.
His dishes are so beautiful to look at that trigger the photographers

RISOTTO TE 'SMOKED BLACK (Lapsang Souchong) Caki WITH CARAMEL AND

ROAST CHICKEN WITH JULIENNE OF THE SQUID AND TAMARIND MORTADELLA ON BUTTER EMULSION

The gradient on the plates (We had the honor to taste with great enthusiasm) is the signature spice of this great chef.

I will not tell you that both of the dishes we have not only excited, but have delighted our palates with a unique taste.

At present the latter two chefs was a presenter of an exception, and very nice, Francesca Romana Barberini see that here with Salvatore and his tax massage salad

if he still do not know is Salvatore tax, the "Chef of the Earth," and his speech begins with the screening of a movie where a succession of images Acuto (Frosinone), his native land.

Each plate comes from his passion for the earth to love for the aesthetics.

His inspiration is the forest surrounding his restaurant Hills Ciociare "always Acute; every dish in his kitchen was born from the earth and recreates images taken from nature. After this background one would expect a plate attached to the flavors of land and instead Chef shows an oyster .... !!!!!????? You may wonder who got to do the oyster, a product of the sea with the land?? And 'here that shows all the genius of a great chef, because the dish is the oyster, but the beetroot, then a food of the earth as the oyster is the part of the salt flat. The presentation of the dish is a real show of flower color by adding that the chef is at pains to be clear from his garden.

OYSTER WITH RED DRIED LEAVES OF RAPE AND WET WITH RAPE JUICE Marina Rossi Campari

This delightful bowl brindle contained in the oyster to the beetroot version finger to taste (I'd love to know where did you buy!)

The originality and creativity of the fee is also found in the second course presented but unfortunately it tasted

pickled onions FLOWERS WILD CHICORY SALAD WITH ALMOND seasoned with oil and licorice powder

the end turns out to be a chef Salvatore tax outside the box, an anarchist himself (as should be) but with a creative flair uncommon.
The love with which the chef massaging chicory in the field with his hands "dirty" powder of licorice and argan oil will remain imprinted for a long time in my mind and my memory will bind to this wonderful gastronomic event called "Cuisine."


I wanted to thank the organizers of the event (the two fish and chef Francesco Gabriele Terralavoro) for this opportunity, despite being almost always present at the booths, I got to know personally, Gabriele Terralavoro especially that between the other is the Tivoli as me.
Thanks also to the press office of food (in particular, Pablo and Tony) I had the pleasure of knowing.


........ but not over here because there are still the Taste Workshops and what will be the last post on this event ... do not miss them!