Thursday, October 11, 2012

The taste of art (the art of taste).




The big event desired by the Major of Tuscany and food association (Confesercenti) dedicated to Food and Art, which took place on Wednesday 26 September, 2012 in the beautiful scenery of the Garden of Villa Bardini in Florence with ten Chef for a full day were mixed in the Museum to work on the preparation of a table of unique flavor.




While we spent this summer zig orange blossoms with the mind of desire to leave, sea, relaxation (with his eye fixed on the economic disasters of Italy) there are those who have worked and put up something that brings us back "to the home of beautiful. " 

When I was informed of the invitation to be part of this special brigade of chefs from all over the region, my heart is flying high like a hawk and I was like ".... nice ... let the good and let all the best what we have inside". 

The context is not the food itself, but the taste of art, the thing that sets us apart in the world and the collective imagination. A project born to collaborate with the network of Museums in Tuscany and the Department of Culture, Commerce combining all activities Showcase Tuscany in a preliminary experimental program of events that want to combine the knowledge of museum resources with a tasting of dishes and products of our region. A format that will take place in the museums of Tuscany from 2013. In the preparation of the event I was able to meet my Tuscan colleagues with whom the feeling started immediately. 

Believe me, a lot of talent and passion and desire to do well and so coordinated food expertise Leonardo Romanelli we immediately collaborated to present this truly embracing menu. 

Here are the ten tuscan chefs:

Chef Rossana Capaccioli Angel of the restaurant Osteria di San Giovanni Valdarno - Arezzo
Chef Luca Cai restaurant Osteria tripe The Warehouse in Florence
Chef Massimo Bucci  Pacianca Osteria Follonica– Maremma Toscana (Grosseto)
Chef Salvatore Carciola the restaurant Il Delfino di Cecina - Livorno
Soledad Cardenas chef of the restaurant patrons of Lucca
Chef Michael Mancini at L'Arco di Cybo Massa
Chef Carmine Iovine Restaurant La Buca di Pisa
Chef Giusepe Calvano of the restaurant La Pecora Nera di Montecatini Terme - Pistoia
Chef Valentino Aloiso of the restaurant Le Fontanelle di Prato
Chef Peter Fagnani restaurant Grotto of St. Catherine of Bagoga - Siena



An evening with over a hundred guests including journalists and institutions with the aim to make tangible the importance of our food and wine giving it a location closer to the innovative and artistic context of which Tuscany is rich with its museums. There have been difficulties in the kitchen, especially for extricating ourselves from the traffic of pots and pans with the sword of Damocle of my Carbonara di Mare of Pacianca (a dish made with fully expressed Pici fantastic) that purported to help complete service with “Chef Team”. 

We ran between cakes, baby food, tomato, testaroli, octopus, stews, meat and sweet, with the unforgettable dumpling with the tripe that we hurt everyone in the tasting of ten wines transverse present. In conclusion, a very beautiful before the end of the evening has filled my heart, gave us new friends and enthusiasm that we really, really need to stay in the Taste of Tuscany.


Menu

Aperitivo
Polpettine calde di lampredotto
Ristorante Osteria tripperia Il Magazzino - Firenze

Crostini toscani
Ristorante Le Fontanelle – Prato

Antipasti

Sformatino di zucchine con ricottina fresca di pecora
su vellutata di patata violetta
Vermentino di ‘Fattoria Casabianca’ - Casciano di Murlo
Ristorante La Pecora Nera - Montecatini Terme - Pistoia

Tortino di pesce povero
Chardonnay biologico 2009 Azienda agricola San Gervasio - Palaia
Ristorante La Buca - Pisa

Pappa al pomodoro con fi letti di pesce azzurro
Vin Ruspo fattoria di Capezzana - Carmignano
Ristorante Le Fontanelle - Prato

Polpo in galera
Selezione rosati di Bolgheri
Ristorante Il Delfi no - Cecina – Livorno

Primi piatti

Pici con carbonara di mare
Vivia 2011 fattoria Le Mortelle -Antinori
Ristorante Osteria Pacianca - Follonica - Grosseto

Testaroli della Lunigiana con ragù di lardo di Colonnata
Rosso DOC Cima dei colli di Candia
Ristorante L’Arco di Cybo – Massa

Secondi piatti

Rovelline lucchesi con le stringhe
‘Linchetto’ 2010 della Valle Del Sole
Ristorante Mecenate - Lucca

Stufato alla Sangiovannese
Pian di Nova 2009 IGT tenuta Il Borro
Ristorante Osteria dell’Angelo - San Giovanni Valdarno - Arezzo

Dessert

Schiacciata con l’uva
Vinsanto Azienda agricola ‘La Gigliola’ 2002
Ristorante Osteria tripperia Il Magazzino - Firenze

Panpepato, miele di Montalcino e pecorino della Val d’Orcia
Brunello di Montalcino Azienda agricola ‘Bellaria’ 2007
Ristorante Grotta di Santa Caterina – Siena