The Cerea brothers think that #MediterraneanDietOfLife means “Spaghetti with Pigna beans, red mullet and its emulsion”. In Milan, Gaia Giordano (Spazio Niko Romito) is proposing a recipe inspired by the simplicity of Mediterranean tastes: linguini, homemade tuna in oil, tomatoes and oregano. While in Santa Margherita di Pula, in Cagliari, the three times Michelin-starred chef is proposing a tribute to the traditional “Cacio & Pepe” with deep-water rose shrimps marinated in lime. In Rome, Heinz Beck’s restaurant, La Pergola, is proposing “Spaghetti with prawns, lime and zucchini flowers on scapece sauce”. Let’s have a taste of the most interesting recipes (for the whole list of the participating restaurants and of the recipes please go to “ Al Dente” website ( )). A curiosity: spaghetti is the first in the rank of the favorite chefs’ shapes, followed by paccheri. Judging by the recipes they proposed, those professionals see tomorrow’s Mediterranean pasta as inseparable from yesterday’s, because of the many references to tradition and simplicity and the auteur touch that makes these recipes even more intriguing. Greats like Alajmo, Francesco Apreda, Heinz Beck, Cerea brothers, Iside De Cesare, Gaia Giordano, Sandro and Maurizio Serva and many other chefs and restaurateurs accepted the “challenge” launched by Unione Italiana Food. On World Pasta Day (25 th of October), “ Al Dente, The Italian way of pasta” ( ) will be back with a present for pasta lovers: a food journey crossing Italy, Europe, New York, Washington, Dubai, Doha, Bali, Buenos Aires, Ibiza and Paris.ġ30 restaurants are participating in the festival by adding their idea of the #MediterraneanDietOfLife movement to their menus, during the week from October 18 th to 25 th: a pasta dish inspired by the principles of the Mediterranean Diet, like simplicity, conviviality, health and ethics of consumption. A journey in Mediterranean taste and well-being that crosses 3 continents and 130 restaurants with one thing in common: pasta.
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