Usually good journalists posted the report of an event on the desk of the head the day after the closing of the event ... but since I am neither good nor even a journalist, it took me a while ' (two weeks, sigh!) to find the time to tidy up thoughts and emotions to Identity Golose 2011.
Do not worry, do not expect long, long digressions about what was good (and was) on what has been exciting to see the work of star chefs (and was), about what is competent and Paolo Marchi sighted in the choice of actors and arguments (and is) ...
only pills I'll tell you what - unfortunately - you missed it, hoping to whet the curiosity to attend next year!
Let's start with order:
1) GIANLUCA TRUNK
If good day starts in the morning ... then my choice to assist newly arrived Milano Convention Centre at the conference Gianluca Drum proved a better choice 'that spot on.
Gianluca is one who speaks from the heart, soul and waving when it expresses its innovative concepts. Reiterates several times that the 'interpretation , sensory experience that comes from the tasting of a recipe, pastry is what makes the difference. The perception of facilities, smells, tastes, emotions differ from person to person and so it is important to educate ourselves in order to make judgments.
And as proof of what his motto is "know to know .
Gianluca displaces all talking about the meaning 7. .. I already feel ignorant because at school I had listed only 5 ... but then it all makes sense: he speaks 5-way direct and two indirect, the latter by train.
1) Perfume: volatile molecules that can be "locked" in fat, sugar and alcohol.
2) Flavors: perceived nellla part postnasal
3) Vista : Sensory now become ruler of the universe, to the detriment of the other senses leaving so weak
4) Hearing : learn to focus on the noise associated with chewing
5) Flavors: sensations in the mouth, sweet, salty, bitter, sour, Omam
But are indirect ways to make a difference in the interpretation of a dish:
1) Feeling thermal / tactile / mug : temperature, texture (crunchy, soft, velvety), feeling that comes from contact with the installed (I never noticed that even the touch of a teaspoon "cold" with lips already sends messages)
2) chemical sensations undifferentiated: do not perceive the taste buds but caused by chemicals (spicy gives a sensation of heat and burning, minty cool and suggests the tannin astringency).
So 'a true professional must take into account that your dish can be interpreted in light of this set of directions.
And after the theory, Gianluca we wanted to test this sensory process of education, delicious with this:
dessert is how we are introduced 4.0 "At first glance, glaze shiny and intense that with lightness and roundness, sits on a chocolate mousse. Here it all started. acidity and freshness sourcherry need not fear anything by the embrace of warm almond cream caramel note and slightly salty. The sweet and Finally, the bitter, greet the crunchiness of the grue of cocoa, which recalls to our taste it all began in a moment of chocolate. "
COMPOSITION
1) Provision of chocolate chip cookies topped with almond cream lemon
2) Provision of cranes strusel of casting with caramel Orizaba
3) Chocolate Ganache mounted
4) jelly cherries
5 ) mascarpone sorbet and vanilla
2) VIVIANA VARESE
One of the few women chefs ... and I is that I get from time immemorial Alice, his restaurant here in Milan. The event "A risotto for Milan" this has presented us with spring onion risotto with chocolate mousse Tropea with Provolone cheese Monaco and Aglianico wine reduction .... spectacular! 
3) ANDREA Besuschio Of I told him everything .... but I did not say what it could do for an Identity Golose "Risotto for Milan ...
His So-Crispy Rice was really a triumph. And Andrew introduces him thus: "Since rice pudding, take a cube shaped crisp and perfumed with orange and cinnamon. Accompanied by a compote of pears and mascarpone sorbet. A meeting of gentle textures, temperatures to get to the So- Rice. "
Me and Andrea in "A risotto for Milan
The So-Crispy Rice Andrea Besuschio
1) Carpet rice pudding sweet
- 180 grams of rice Carnaroli
- 800 grams of fresh whole milk
- 35 gr fresh cream 35%
- 45 g sugar
- 3 g vanilla Polynesian
- 23 g cinnamon sticks
- 1 g of Maldon salt
- 2 g of fresh orange zest
2) Comprised of caramelized pears:
- 1 kg pears Williams
- 50 g butter 100 g sugar 70 g water
Wash, Peel pears and cut into cubes. Make a dry caramel with the sugar, deglaze with the butter, add the pears and water. Cook over medium heat until a compound. Store in refrigerator.
3) Mascarpone Sorbet and Vanilla:
- 1362 grams of mineral water
- 360 g sugar 120 g glucose
- atomized
- 60 g invert sugar
- 247 gr milk
- powder 12 g stabilizer 64 SE
- 840 grams of mascarpone
- 12 grams of vanilla Polynesian
Combine the granulated sugar stabilizer. Join water powdered milk and heat at 20 °. Then add invert sugar and heat at 25 degrees. Then combine glucose.
45 ° add the sugar with the stabilizer.
Bring all at 82/84 °, add the vanilla and let marinate and chill for at least 6 hours. Heat the basis of 35 ° and emulsify with the cold mascarpone. Whisk.
4) breading:
- 100 grams of almond flour
- 100 grams of dried white bread
- 45 grams of corn flour 1 egg
- 1 liter of rice oil
Bring oil to 180 °, dip the squares rice and milk, you have breaded passing first into the beaten egg and flour / bread. Fry until a golden crust crisp and smooth. Drain and place on a paper straw.
5) Presentation:
Place three squares in a harmonious way in the pot. Dress compote of pears, to finish with a sorbet of dumplings. Decorate with gold leaf on the sorbet.
can not have been a case which has fallen to me to present this revised recipe of rice and milk that, as you can see in this post , Published in very difficult times, he was elected as a plate of happiness!
I can only thank all the organizers of this event, Paul Marks first, the Magentabureau for their wonderful work, and Elisa ... Pella in particular thanks to all foodbloggers who shared with me this wonderful experience!
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