Adrià has made a career of thinking differently, and Condividere is no different, marrying the opposite concepts of casual and formal to create informal haute cuisine. Federico Zanasi, 43, offers a culinary experience evoking the conviviality of an Italian family lunch, with an elevated gastronomic accent.
Traditional Italian cuisine is reinterpreted in a contemporary and carefree way by chef Zanasi, in a "hybridisation of taste" in the style of tapas to share. The result is an original combination of historical or traditional recipes, creativity and modern preparation, to be enjoyed in three dishes that are symbolic of sharing.
Bob Noto Parmesan ice cream
A tribute to Bob Noto, the Turin photographer and gastronome who passed away in 2017, this dish combines Parmesan ice cream - one of Ferran Adrià's most famous recipes - with the sweet and sour taste of mead, the ancient honey-based beverage.
Gofri of farinata
The chickpea farinata takes the typical shape of gofri, the Piedmontese street food created in the nineteenth century and inspired by French waffles. Cooked in the typical gofri plate, the farinata takes the form of a grate and is crunchy on the outside, but soft on the inside.
An original reinterpretation of tigella, a typical focaccina and street food of the Modena tradition. The Condividere tigella is light and tasty: a brioche is steamed, emptied and stuffed with a special pounded lard, to be then plated in the tigelliera and served at the right temperature.
The interior of Condividere is designed by Oscar winner Dante Ferretti.