Asinello by Marco Visciola
Asinello by Marco Visciola
Asinello by Marco Visciola.
Restaurant: Il Marin, Edificio Millo, Calata Cattaneo 15, Porto Antico, 16128 Genova
Corochinato Aperitivo Wine, or simply Corochinato, is a vermouth-type flavored white wine originating in Genoa, a local version of Piedmontese Barolo Chinato, produced and distributed by the Vini Allara di Pra ‘company [1]. The name itself indicates the origins in the town of Coronata (coro-chinato), from whose hills came the white wine which was the main component of the recipe of 1886. Locally it is also known as Asinello, a name derived from the label of the bottle which shows a drawing of the animal accompanied by the popular figure of Paciugo, protagonist of an 11th century legend set near the Sanctuary of Coronata [2], and is widespread as aperitif, smooth and accompanied by a slice of lemon.
Sugherello affumicato ciliegie e taccole.
Sugherello affumicato ciliegie e taccole
In the picture: Sugherello affumicato ciliegie e taccole.
Chef: Marco Visciola
Restaurant: Il Marin Eataly Genova. Edificio Millo, Calata Cattaneo 15, Porto Antico, 16128 Genova.
Baccalà con caponata contemporanea
Baccalà con caponata contemporanea
Baccalà con caponata contemporanea by Moreno Cedroni
Thirty-five years ago, two journeys began. The first finished soon at the Cape of Good Hope, where the Indian and South Atlantic oceans meet, combining and yet somehow remaining distinct from one another”.
“The second journey continues to this day, after 35 years—it is Madonnina del Pescatore. When I remember that first voyage, I realize how impressed I was by those masses of water, which filled me with the desire to replicate something similar in my cooking, a meeting, and fusion of two equally powerful forces: creativity and tradition.” On the occasion of Slow Fish, and as a guest of Eataly, Moreno Cedroni will help us to relive those years through a series of courses that trace an amazing Italian success story. ( Source https://slowfish.slowfood.it/en/event/moreno-cedroni-a-journey-through-time/)
Alalunga fritto poco cotto, panure al pistacchio, mandorle, senape e cucunci
Alalunga fritto poco cotto, panure al pistacchio, mandorle, senape e cucunci
Alalunga fritto poco cotto, panure al pistacchio, mandorle, senape e cucunci by Moreno Cedroni
Restaurat: Il Marin
Event: Slow Fish 2019 Edition
Thirty-five years ago, two journeys began. The first finished soon at the Cape of Good Hope, where the Indian and South Atlantic oceans meet, combining and yet somehow remaining distinct from one another”.
“The second journey continues to this day, after 35 years—it is Madonnina del Pescatore. When I remember that first voyage, I realize how impressed I was by those masses of water, which filled me with the desire to replicate something similar in my cooking, a meeting, and fusion of two equally powerful forces: creativity and tradition.” On the occasion of Slow Fish, and as a guest of Eataly, Moreno Cedroni will help us to relive those years through a series of courses that trace an amazing Italian success story.
Israel Ferrel prepared Ossimoro
Israel Ferrel prepared Ossimoro
In the picture: Israel Ferrel prepared Ossimoro
Chef: Israel Feller
Restaurant Boccon Divino Via Entella 18 Chiavari (GE)
love…love…love anchovies
love…love…love anchovies
love…love…love anchovies
Gazpacho, burrata, acciughe, lasagnetta fritta
Gazpacho, burrata, acciughe, lasagnetta fritta.
Gazpacho, burrata, acciughe, lasagnetta fritta
Chef: Simone Vesuviano
Restaurant: Trattoria dell’Acciughetta