You chose the Langhe, why?
I can therefore say that my choice was not at all difficult. The Langhe is an extraordinary territory, rich in exceptional raw materials such as meat, hazelnut, great wines.
Speaking of hazelnuts, would you like to talk about ‘your’ Hazelnut Oil?
The Langa tradition has always seen the production of this extraordinary oil. In collaboration with Relanghe we decided to produce one that carried my name. We use it to finish our Cardo & Cardo dish, the right combination of two elements of regional cuisine.
You are the champion of ‘legibility’ in a dish. What are the secrets of your crusade?
No secret. I believe that when we taste a dish we must find the identity of the ingredients and we should not only perceive the technique. Let’s say that the techniques used must be at the service of the dish and not vice versa. Is there a food you love only if cooked by another? More than a food, a kitchen: the Japanese one. The attention to the ingredients, the care of the preparations and the cooking, the choreography of the dish are unequaled if made by their hands.
Which of your dishes represents you the best?
All my dishes represent me. They are all born from past and present experiences, from the territory that hosts me and from my travels. Each of them brings with me the summary of my kitchen.
A dream in the drawer?
Definitely a restaurant open only for lunch, perhaps in the countryside with lots of greenery around it: I believe that savoring a kitchen with daylight and the tranquility of being able to take a walk in nature after lunch is a priceless gift from do to ourselves.
Your restaurant has 3 stars. Let’s imagine that Michelin would give a fourth star. What immediately would come to your mind?
A good news and a possible new goal to reach!
COD AND PUMPKIN
For 20 people
For the cod
3 kg of fresh cod fillet with skin
Qb fine salt
For the pumpkin sauce
1.5 kg of squash
600 grams of butter
80 grams of flour
1.5 l of white brandy
For the cod
Save the cod thoroughly with fine salt. Sprinkle the whole surface well and let it salt for 35 minutes. Then wash it, dry it and let it rest in the fridge for 24 hours.
The next day cut some nice slices removing the skin and giving a squared shape of 80 g each. skin and cuttings.
For the pumpkin sauce
Cut the butter into pieces and let it foam in the pot. Add the previously cleaned, cut and floured pumpkin. cook and then sprinkle with water. Cook for 2 hours over low heat. Once cooked, filter the obtained mixture.
To finish add the cod fillet cut into a squared shape and decorate with the pumpkin sauce.
Ristorante Piazza Duomo
Piazza Risorgimento, 4 – 12051 – Alba (CN)
|Pier Bergonzi, outstanding writer, sommelier for passion, gourmet by nature and deputy director of Gazzetta dello Sport, the most popular italian sport daily, will be soon honored with the Radicchio d’Oro Award at the splendid Teatro Accademico in Castelfranco Veneto, Italy.
Bergonzi made numerous publications on cycling and on sport in general, including “Pantani, a tragic hero”, the novel, “L’ultimo gregario”, dedicated to legendary cyclist Fausto Coppi. Recently Bergonzi has edited the books celebrating the centenary of the Giro d’Italia.
He has been attending several times at the New York Marathon and, on a bicycle, in the Marathon of the Dolomites.
Bergonzi won’t be the only one to be awarded. The very unique event will be a tribute to outstanding figures of the information, literature, entertainment, music and wine production. Between them the great music composer Massimo Scattolin, the Italian restoration entrepreneur Famiglia Alajmo; Italian National Television RAISAT President Carlo Freccero, the Writer and TV author Elena Polidori. Gruppo sportivo Fiamme Gialle remarkable Association that excels in several sports, the soccer guru manager Giuseppe Marotta. and of course the Consorzio Ristoranti del Radicchio, unstoppable promoter of ‘the king of the night’ red radicchio
still today his art doesn’t show any sign of dating, He turns geometric research and rigour into the purest visionary aesthetics, combines a range of different languages into a new and intriguing itinerary that represents a one off in the history of art across all ages and continues to thrill the wider public.
nature, analytical rigour and a contemplative quality.
used by Mick Jagger and the Rolling Stones?
Mott the Hoople, which could use a colorized versionof “Reptiles”
on their self-titled debut album in 1969.
Since 1968 Venice Biennale’s International Architecture Exhibition sprawls across the famously watery city for a few months every two years. Absorbing Modernity: 1914-2014 is the idea of this year’s curator., Rem Koolhaas, and his collaborators At Giardini the exhibit spams from the Russian ironic views to the more pedantic Denmark, to pretty quiet Germany and Switzerland, while Holland centerpiece Elements of Architecture, is an engaging look behind the elegant facades of international architecture. Beyond the main events Arsenale and the Giardini, many other shows spread art qll around the city There is Sguardi Incrociati a Venezia at Espace Louis Vuitton Venezia, a double Venice by
Japanese Manga artist Jiro Taniguchi and the painter, photographer and set designer Mariano Fortuny,
WHO IS NTT?
Someone (like me) who
– Hates being in a group among 25 other tourists
– Likes to visit a place in a unique and personal manner
– Loves to find hidden gem destinations & undiscovered venues
– Likes hanging with the locals more than the local tourist office
– Knows a great place for dining or shopping that’s well off the beaten path