Blog

Food & Drinks

When a Michelin Star Ends Up in a Tin

By FDL on

Share
Facebook Twitter ShareAddThis
When a Michelin Star Ends Up in a Tin

Take two Michelin stars and put them in a tin at the supermarket. Thanks to the Italian chef Moreno Cedroni it’s now possible to enjoy a truly gourmet dish even at home, without dirtying a single pan and savouring the finest ingredients.

But this time we’re not talking about a delivery service, but a line of top-tier products from the multi-starred chef from Senigallia (in Marche region, Italy) who has launched (even in the U.S., where it’s already a huge success) a line high quality tinned fish, sold in New York at Eataly and Il Buco Alimentari & Vineria

And so the tin, which has always been viewed with suspicion from culinary purists, now represents practicality and taste. Cedroni’s idea came from the idea of the “immortality of food”: producing good things that have a long shelf life. The important thing is to understand how to sterilize and conserve ingredients without using preservatives; once you’ve done that, a dish of cuttlefish and peas – or white tuna, octopus and potatoes -- is just an arm’s reach away. Cerdoni’s line also includes jams and marmalades. 

So bid good-bye to fast food. For a gourmet meal, all you’ll need now is a can opener.

Tags
Comments
Register or login to Leave a Comment.