Twenty great Italian chefs interpret tradition under the banner of creativity and territory
Italy seen through taste. "The new regional cuisine", edited by Roberto Carcangiu, is a journey through the flavors of the territory, revisited and corrected in a "new" and contemporary way.
528 pages in which each region is interpreted in a gourmet key with Carcangiu's recipes, divided into starters, first and second courses, and by an 'ambassador of taste', an excellent chef who tells of his places and reveals ingredients and dishes based on the local tradition of his land.
From Valle d'Aosta to Sicily, a journey through the truest Italian cuisine, made of local traditions and first fruits, reinterpreted (finally!) in a contemporary way. "The New Regional Cuisine" edited by Roberto Carcangiu, chef, consultant, explorer and connoisseur of Italian cuisine, is modulated in 21 regions, 20 chapters (Abruzzo and Molise are represented as a single reality) and over 600 recipes.
Carcangiu's journey is extraordinary, the chef-narrator takes the reader by the hand and leads him through the more or less known excellences of the regional and local gastronomic tradition, unveiling the secrets of an "all-Italian" cuisine. Mountains, rivers, lakes, seas, and plains offer products that represent a unique quality and that in these pages become the protagonists of dishes that are the trait d'union between tradition and modernity.
Starting from the general introduction, each region is treated from two different points of view, one general and one "personal".
The first part is based on the stories of the place and the recipes 'revised and corrected' (i.e. updated in techniques and sometimes lightened) by Roberto Carcangiu, accompanied by in-depth information on a selection of regional raw materials used.
Then follows a section dedicated to a star chef who shares the secrets of the territory and its cuisine through stories and dishes, all, of course, of regional inspiration. And so the simplicity of bread and mackerel by Alfonso Caputo from Campania becomes a delight that tells the story of his land, or Luca Marchini's Emilian tortello lives on in a new version with onion, amaretti biscuits and pumpkin. From the Veneto of Giancarlo Perbellini to the Puglia of Domingo Schingaro, passing through the Lazio of Antonello Colonna to the Lombardy of Stefano Cerveni: there is no better narrator than those who were born and lived in a place and have made the cuisine of their childhood their own, ennobling it.
The recipes are punctuated by more or less well-known specialties, from the great "Italian big shots" such as Parmigiano Reggiano, Gorgonzola, and Genovese Basil to more niche products such as Sarconi beans or peperone crusco.
Roberto Carcangiu accomplishes an incredible work by bringing together in a single volume all the knowledge (and flavor) of Italian cuisine, with its delicious complexity, in a completely new way that revives tradition and brings it to contemporary tables.
TECHNICAL DATA
Author: Roberto Carcangiu
Publication date: 2020
Language: Italian
Pages: 528
