The past week has seen the star of one of Rome's most important gastronomic events in the stage of high Italian cuisine: the 6th edition of the Culinaria - The Identity taste (at the Fiera di Roma, in the boat show). For foodblogger, like me, was a unique opportunity not to be missed. make yourself comfortable because the story is long (I've tried the rest to synthesize 1 week in only two or three post). With the excitement of a fan who attends a concert of his favorite singer, I (still more fortunate), I attended the cooking of Chef Demonstrations of the likes of Angelo Troiani, Terrinoni Giulio, Salvatore Tax, Anthony Genovese, the high-sounding names capital city, climbed on the stage of Culinaria.
The only flaw if you really want to say it was really small space dedicated to the event, but the caliber of names in the different days was very high.
The ' event ' cuisine was dedicated to all lovers of food and not just as a chef in Congress (as it was in past years), but an opportunity to get closer and see the emergence of creative dishes by names of renowned Italian cuisine, a clever way to spread the culture of good food to those who can not afford a dinner staggering.
an event where taste and identity are made by the master. This year we will celebrate the 150 in Italy but I seem to have understood that the common denominator of all the chefs (at least those that I have personally witnessed) was the link with the land and a rediscovery of traditional Italian cuisine with creative and personal touch to each of them.
's so that Angelo Troiani, the Capital of the famous restaurant "Il Convivio " , one of the first chef to take to the stage of taste, stressed the importance of dispelling some Italian culinary tradition urban legends tied to the kitchen.
The dish that made left without words but with such mouth-watering, because unfortunately it was not provided for tasting.
Here in all its elegance and grandeur:
BACCALA 'in a potato crust with vegetables on Gardeners mayonnaise OYSTER
Here in all its elegance and grandeur:
BACCALA 'in a potato crust with vegetables on Gardeners mayonnaise OYSTER
With Luigi Ointment, Cagliari young chef, we got on that ship called exciting new kitchen and found (at least for myself) and alternative methods of cooking the clams and mussels: the cooking in the microwave effective way to keep intact all the scents of the sea ..... and so does this
fregula SARDA RISOTTO WITH SEAFOOD CARBONARA
THE CRISPY CREPES STUFFED BREAD CARASAU of red shrimp, mussels and Hen FILLETS ON SAUCE TOMATOES WITH GOAT BUTTER
REAL TUNA WITH LEMON AND PEPPER BRAISED endive BITTER HONEY THISTLE
Another young captain of the kitchen is Giulio Terrinoni (I can say one of my favorites is its high ??!!!): but where the seafood dishes of nostalgia for the land will be compensated in the name of the dish so much so that the dishes that we we can define a proposed culinary oxymoron here and the inspiration of a great chef is manifested in all its grandeur.
So for a night game comes from what is considered "the pig of the sea", the monkfish CUP ( I had the pleasure to taste) simply exquisite thing you'll try to redo a house.
His CARBONARA DI MARE with nostrano eggs of turbot and mullet is an example of how this chef loves to play with the raw material but always having great respect.
His restaurant " Acquolina" considered one of the best of the capital, located in one of the VIP areas of Rome, is not a trendy restaurant talking about seasonal cooking, chef snubs because the bluefin tuna an ethical issue (unless it is to Carlisle, you will!) or lobsters so popular in other restaurants, but prefers fish mare nostrum. And how he's wrong??
Since bond with its land of origin (Fiuggi) and love of the lamb is born a dish that reveals all the experience and creativity to this very friendly chef who loves to listen to music while cooking.
you ask how do you create a chop with the fish? But with the simple bones of the diamond they replace the bone of the lamb chops.
The chef was equipped with a tool that I would also like that I can make spaghetti potatoes.
See this dish slowly rise from his hands Artist of the food was really exciting
A beautiful dish to behold, with every refinement and elegance presented by the particular sin could not taste it, but I think soon I'll find the chef in his restaurant.
Alla fine sono salita sul palco a fare i complimenti e qualche domanda allo chef Giulio Terrinoni, secondo voi come mi sta guardando?????(della serie ma chi è questa?????)
Dopo Terrinoni un'altra cooking lesson con lo Chef Michele Gioia un vero artista del colore come un pittore gioca con la tavolozza così questo chef play in the kitchen creating dishes with contrasting colors
E 'one of the few who are fortunate to have a garden where available, gather all the raw material and also the beautiful flowers
(photo by necessitafotografica )
the end we all threw on flat Michele Joy to taste (you see me right at the fork in mouth) and left Ale .
's all for today but if I have a little intrigued and left wanting more come back tomorrow because there will be two big-name star of Italian cuisine: Anthony Genovese and Salvatore Fee also will speak also of Taste Workshops hosted at Culinaria.
I expect you tomorrow!
So for a night game comes from what is considered "the pig of the sea", the monkfish CUP ( I had the pleasure to taste) simply exquisite thing you'll try to redo a house.
His CARBONARA DI MARE with nostrano eggs of turbot and mullet is an example of how this chef loves to play with the raw material but always having great respect.
His restaurant " Acquolina" considered one of the best of the capital, located in one of the VIP areas of Rome, is not a trendy restaurant talking about seasonal cooking, chef snubs because the bluefin tuna an ethical issue (unless it is to Carlisle, you will!) or lobsters so popular in other restaurants, but prefers fish mare nostrum. And how he's wrong??
you ask how do you create a chop with the fish? But with the simple bones of the diamond they replace the bone of the lamb chops.
See this dish slowly rise from his hands Artist of the food was really exciting
and here THE CUTLET of diamond hunters on SPAGHETTI SAUCE POTATO
A beautiful dish to behold, with every refinement and elegance presented by the particular sin could not taste it, but I think soon I'll find the chef in his restaurant.
Alla fine sono salita sul palco a fare i complimenti e qualche domanda allo chef Giulio Terrinoni, secondo voi come mi sta guardando?????(della serie ma chi è questa?????)
Dopo Terrinoni un'altra cooking lesson con lo Chef Michele Gioia un vero artista del colore come un pittore gioca con la tavolozza così questo chef play in the kitchen creating dishes with contrasting colors
E 'one of the few who are fortunate to have a garden where available, gather all the raw material and also the beautiful flowers
ARTICHOKE STUFFED DARK CHOCOLATE RICOTTA CREAM ON WATERCRESS BRACCIANO
SQUID SALAD WITH PURE and mullet 'AL BLACK SEPIA
by a beautiful color effect and excellent choreography 
the end we all threw on flat Michele Joy to taste (you see me right at the fork in mouth) and left Ale .
's all for today but if I have a little intrigued and left wanting more come back tomorrow because there will be two big-name star of Italian cuisine: Anthony Genovese and Salvatore Fee also will speak also of Taste Workshops hosted at Culinaria.
I expect you tomorrow!
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