How does Marchesi turn a simple saffron risotto into an edible work of art complete with a gold leaf garnish? Or how does spaghetti carbonara get deconstructed and who was bold enough to add bergamot and capers to Italy's famous tiramisu?
Find out by feasting your eyes on these mouthwatering reinterpretations of traditional Italian foods:
CARBONARA: FROM ROME TO LAKE GARDA
Classic carbonara becomes a pasta dish with trout in the hands of chef Leandro Luppi from Vecchia Malcesine restaurant. Which traditional ingredients remain in the recipe? Eggs, fresh pepper and spaghetti.
SAFFRON RISOTTO: FROM MILAN TO GUALTIERO MARCHESI
On the bottom you'll find the most iconic dish from the great master Gualtiero Marchesi: risotto with saffron and edible gold leaf. It's easy to see the different between the homemade version and his stellar recipe, right?
MILANESE CUTLET: FROM SIMPLE TO CRACCO'S 'DONE WRONG'
The Milanese cutlet is a favorite in Lombardy, that's why it seems impossible that Milanese chef Carlo Cracco would come up with a recipe 'done wrong'. In his version all of the ingredients of the breading are served on the side to highlight the delicate flavor of the meat.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.