QUALITALY

For the pasta:

100 g durum wheat flour 150 g 00

flour

1 whole egg

10 g extra virgin olive oil 125 g of

water

a pinch of salt

For the sauce:

5 red Mazara shrimps 2 cloves of

garlic

1 Passion Fruit

1 lime

1 fresh chilli pepper

½ glass of white wine extra virgin

olive oil

a sprig of parsley edible flowers

sweet pepper a pinch of salt

Make the pasta by mixing all the

ingredients, work the mixture well

and obtain the Lombrichelli by

pulling and cutting by hand. Fry in

a pan a little oil with crushed garlic,

the sweet pepper and the carapace

of shrimps so as to release the juice.

Douse with white wine and let

evaporate.

Complete the cooking for a couple of

minutes

adding a ladle of reduced and filtered

shellfish broth.

Remove the heads of the prawns from

the sauce and stir the Lombrichelli

after blanching in a little salted water.

Press the shelled tails of the prawns

previously marinated with lime juice

between two sheets of film and form

a thin, round carpaccio to be placed

at the base of the plate. With the

kitchen tongs, make the nest of pasta

and place it in the center. complete

with the extract

of passion fruit pulp and add some

parsley and edible flowers.

To try with a Lazio IGT organic

Malvasia, a floral and soft wine with a

right acidity, perfect to balance every

single ingredient of the recipe.

AT PAGE 26

IN DEPTH 1

2018.The year

of Italian food

The close link between catering

industry and the promotion of

the territory makes chefs the

protagonists of an initiative desired

by the Ministries of Agricultural,

Food and Forestry Policies and

Cultural Heritage and Tourism

for the enhancement of Italian

enogastronomic tradition

By Elena Consonni

Food and tourism: two crown jewels

of the “Made in Italy” range and the

catering industry embodies them

both. It is no coincidence that a

chef (Massimo Bottura) and a pizza

chef (Enzo Coccia) are among the

experts who make up the Technical

Committee of the ‘National Year

of Italian Food’, together with

nuitritionists, researchers and

prominent personalities in food and

tourism.

“We have a unique heritage around

the world - says Minister Mau rizio

Martina - that thanks to the Year of

Food we can enhance even more. It

is not a question of emphasising only

the economic successes of this sector,

but of reaffirming the fundamental

link between food, landscape,

identity and culture. We will do

this by involving farmers, breeders,

fishermen and cooks as participants”.

The sector could not fail to seize

the opportunities inherent in the

Minister’s words. “With a value of 41

billion euros and a million employees

- underlines Giancarlo Deidda, Vice-

President of Fipe - Italian Federation

of Public Establishments - the

catering industry is confirmed as

a decisive component of the entire

agri-food chain. If we add that for

foreign tourists, restaurants and bars

are at the top of the most appreciated

aspects of Italy, it is clear that the

promotion of Italian food must be

considered, especially catering.”

STARTING FROM TRADITION

And the chefs are certainly not

sitting back and looking on. APCI,

the Professional Association of

Italian Chefs, has quickly captured

the cuisine-tourism league by

managing ‘A Bit of Taste’, the section

dedicated to food and wine

tourism in the context of Bit,

the International Tourism

Exchange, which was

recently held in Milan.

In the kitchens set

up in this space,

chefs from

different Italian

regions (but also

from foreign

countries),

supported

by the APCI

Chef Italia National Team, proposed

typical recipes, using local products,

demonstrating how the enhancement

of food and wine traditions is one

of the main tourist appeals. During

the event the contest “Young Chef

Mystery Team - Bring your talent,

we’ll take care of the team” was also

held, an initiative dedicated to the

from 20 to 30 age bracket, who put

themselves to the test in a team with

a basket discovered only at the time

of the contest.

“I don’t think Italian food needs this

official recognition - said Giorgio

Perin, captain of the APCI Chef Italy

National Team - this is a task that

should be assumed by the people

who do my job trying to make

the preparations easier and more

harmonious and try to make the best

use of the food, exalting its taste

and aromas without contaminating

them but respecting them with

non-aggressive cooking and suitable

methods. In every corner of the

country there is some particular

product. Those in my line of work

must have solid foundations, know

their grandmother’s recipes, created

from the effort of feeding the family

with few resources: they are part

of our tradition and culture. The

young chefs do not always have

this awareness: there are different

aspects which go against them. First,

the media effect that seems to make

everything possible in a very short

time. In this way the steps that are

part of the construction of a career

and professionalism are skipped.

Then, for economic needs, so many

people take roles for which they are

not ready. Finally, there are at the

disposal of the chefs many ready-

made or processed products , also

of excellent quality because the food

industry is very careful to make good