The Italian chef Niko Romito, from the 3-Michelin-starred restaurant Reale in Casadonna (Castel di Sangro), was one of the protagonists at Identità Expo S.Pellegrino: together with his crew, the chef from the Abruzzo region prepared a menu that represented a sum of Italian cuisine. He started with a cod and tomato soup, followed by Tagliatelle with pepper and mint, then one of his signature dishes of Pork, almonds and Mediterranean pesto and Crespella with honey and lemon to finish with.
All the dishes served at Identità Expo S.Pellegrino restaurant will be on the menu at Spazio, Italian for "space": a new culinary format launched in 2014 in Rivisondoli, where the chef was born, before appearing at Eataly Roma and the Mercato del Duomo in Milan. In this exclusive video interview the chef focuses on Spazio and the new generation of chefs, as well as the ingredients he loves the most.
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.