Save
Here we are: from today on, for five days, seven of Italy's most renown chefs will participate in a culinary experience never before seen. Taking place during Milano Design Week, Live from Milan event by S.Pellegrino will be a celebration of the authentic Italian food and 'Live in Italian' lifestyle: each chef will bring the stage at the Superstudio Più Art Garden Temporary Museum for New Design, located in via Tortona 27, to put their own spin on Italy's most iconic food, spaghetti.
Each chef will prepare a mouthwatering dish during cooking demonstrations in front of a live audience. First up will be Massimo Bottura, today at 12:00 pm, followed by Davide Scabin: the chef at Combal.Zero will be on stage tonight, cooking together with famous Italian actor Pierfrancesco Favino, special guest of the night and protagonist of S.Pellegrino campaing Practice the Art of Fine Food Every Time You Can.
Waiting for the show, here hare some quotes from the chefs about the dishes they will prepare and the fine food they will bring on stage.
MASSIMO BOTTURA, on stage Wednesday 9th of April at 12 pm
Why can we define the spaghetti you will make at the event Live from Milan “fine food”?
What is "Fine food"? I ask myself that very often. "Fine" is both Italian and English. It means that it is not raw, unrefined, and it also means it’s been modified manually, intellectually, to add a fine touch. There is an idea behind the dish, a vision, behind the choice of ingredients, the way you mix everything together, the way you present it. In this case, it’s called spaghetti, a thought on caviar and contemporary Italian cuisine.
What is the dish called?
We Are in Milan: Cold potato spaghetti with Oscietra Royal caviar.
Why is so important and special to eat well for Italians?
Italians know life’s essence, how to capture it, even through taste. The land, the memories, the festivities surrounding crops and harvests, food production… Even if we live in cities, we are still aware of our traditions, it’s within us. Italians have a very refined palate, they know the best ingredients of the planet, from Pomodoro del Piennnolo to Aceto Balsamico Tradizionale, from Mozzarella di Bufala Campana al Bitto, to Prosciutto Crudo and Parmigiano Reggiano, dalle marascas to Mediterranean fish. We were raised tasting these flavors, we’ve forged a palate.
---
DAVIDE SCABIN, on stage Wednesday 9th of April at 7:00 pm (special guest the Italian actor Pierfrancesco Favino)
Why can we define the spaghetti you will make at the event Live from Milan “fine food”?
Spaghetti and all kinds of pasta in general allow room for creativity: you can make it as you like, follow the moment, your taste, your inspiration. My spaghetti will have pomodoro and mozzarella in it: deliciously fine dining and Made in Italy.
What is the dish called?
It’s called Spaghetti Pizza Margherita
Can you tell us of any unusual place you’ve experienced fine dining at?
We served a dinner at the San Carlo Theatre, in Naples, four years ago. Not in the foyer, not even on stage: it was on a suspended boardwalk over the audience. That was definitely the most unexpected fine dining experience for a chef.
Why is so important and special to eat well for Italians?
We are Italians, it’s in our blood, our DNA, we know how to enjoy life, and food is part of that. We are saints, poets, sailors… and hearty eaters.
---
LUIGI TAGLIENTI, on stage Thursday 10th of April at 12:00 pm and 7:00 pm
Why can we define the spaghetti you will make at the event Live from Milan “fine food”?
It’s a conceptual interpretation of a traditional Italian dish, Spaghetti al Pomodoro, with a different gastronomic experience: it’s a surprise effect. The spaghetti is iced in an acidic concentration (grapefruit and carrot), which recalls the tomato puree.
What is the dish called?
Pasta salad: iced spaghetti with grapefruit and carrots.
Can you tell us of any unusual place you’ve experienced fine dining at?
A few months ago, I was in Cesenatico for work and I stopped by an Agriturismo run by a family. After going to an event, the owner had waiting for me a young bottle of Sangiovese, seasoned prosciutto crudo and whole wheat homemade biscuits with a touch of mosto cotto. We stayed up late to talk about ingrediens, the land, the traditions, the gastronomy and culture: a unique Italian fine dining experience.
Why is so important and special to eat well for Italians?
We are lucky that our gastronomy comes from the Italian homes: it’s a rich cultural baggage, it’s been there for generations, it’s something we are envied for, and it taught us to appreciate what’s good. A range of local traditions and magnificent ingredients that represent a unique Italian vision.
---
ALESSANDRO NEGRINI and FABIO PISANI, on stage Friday 11th of April at 12:00 pm and 7:00 pm
Why can we define the spaghetti you will make at the event Live from Milan “fine food”?
Our Spaghettoni wants to convey the essence and the idea behind a traditional pasta and tomato dish. The flavor of the vegetable is enhanced by cooking the pasta in cherry tomato 'water', while all the other ingredients are used as a sort of counterpart to the main flavors and tastes.
What is the dish called?
Spaghettoni with Nolche olives, cherry tomatoes and oregano from Vendicari, flavored with lemon.
Can you tell us of any unusual place you’ve experienced fine dining at?
At Pietro Zito's Restaurant, in Apulia, my homeland. I thought I knew everything about the products, flavors and tastes of Apulia, but, Pietro made me realize how much I still have to learn.
Why is so important and special to eat well for Italians?
In Italy the gastronomic culture is tied with the homeland, it is at the root of our strong relationships with friends, relatives, colleagues. Along with our history and natural beauties, Italian gastronomy is one of our best 'products' everybody all over the world appreciates.
---
ENRICO CEREA, on stage Saturday 12th of April at 12:00 pm and 7:00 pm
Why can we define the spaghetti you will make at the event Live from Milan “fine food”?
Because I’ve used Italian ingredients, from Sicily to Piedmont, to obtain an excellent dish.
What is the dish called?
Tuna spaghetti with bagna cauda and pistachio crumble.
Can you tell us of any unusual place you’ve experienced fine dining at?
Lately, Israel. (Chef Chicco Cerea was invited to a special round table to discuss the future of Israeli cuisine, ndr).
Why is so important and special to eat well for Italians?
Our culture, our history, everthing taught us to appreciate our great products; we’ve alos learned that if you eat well, you live well.
---
DAVIDE OLDANI, on stage Sunday 13th of April at 12:00 pm
Why can we define the spaghetti you will make at the event Live from Milan “fine food”?
The way we cook the pasta makes it a fine food. The cooking method is called “corda di violino” (violin string), just like in Naples. The flavors of mint and basil also give it an Italian flavor.
What is the dish called?
Spaghetti with Tomato and Mint Flavour.
Can you tell us of any unusual place you’ve experienced fine dining at?
When I went to Andrea Berton’s restaurant.
Why is so important and special to eat well for Italians?
It means being well, being healthy.
