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Italian chef Enrico Cerea, from the three-Michelin-star restaurant Da Vittorio, took the stage during the fifth day of Live From Milan, a special event by S.Pellegrino that brought some of the top Italian chefs at Fuorisalone 2014 for a unique food show.
Chef Cerea revisited traditional Italian spaghetti with the recipe of Tuna spaghetti with Bagna Cauda and pistachio crumble: instead of wheat, spaghetti are made of Sardininan tuna. "It will be hard to keep them al dente", comments ironically Cerea.
In the dish made by the Piedmontese chef, tradition and innovation are mixed: together with tuna spaghetti, the recipe is prepared with bagna cauda (traditional dish from Piedmont) and pistacchio crumble.
Tomorrow, Sunday 13th of April, the last live show: on the stage there will be Davide Oldani.
Pictures by Davide Zanoni
