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.
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.
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.