Qualitaly_106

AUG. SEP. 2018 VIII in Japan, Bottura conquered those present with “Memory of a Mortadella sandwich”, a reminiscence of the time when he attended primary school. Roots are fundamental for sudden relaunches in the food sector, especially when there is a need to revive, reinvent or, in short, call into question a milestone such as sandwich. So, what does a sandwich need to be invested with the title of gourmet: the regal hands that craft it, pack it, or its ingredients, or both? The combinations are now endless, as well as cross-overs and even that touch of fashion, of contemporaneity that gives the idea of that added value which often pleases marketing and the public sufficiently. World records, the ones that make people smile through clenched teeth when they discover that the most expensive bocadillo (sandwich in Spanish) in the world is filled with only Andalusian Dehesa Maladua ham for 4,100 euros per thigh, or that the “glam- burger” Bling Burger by chef Chris Large of Honky Tonk in London (Wagyu Kobe beef, lobster tail, Beluga caviar, smoked salt of the Himalayas) puts on the menu a hamburger which costs 1,400 euros. Widespread also hand-crafted creations, designer, organic, luxury, signature, locally-sourced and, artificially simple. Choosing the elements that distinguish a gourmet sandwich is no less intriguing than identifying the ingredients of a new dish. The possibilities are endless, fantasy is often limited by habit and risk is just around the corner. Those who understood its potential in advance have built up a successful business. McBun and La Granda in Turin and Rivoli, Ino in Florence, Tricolore in Rome, I Bacari in Venice, the Eataly chain with its ad hoc department and Pescaria in Polignano a Mare and Milan and Panhini, also in the Lombard capital, are appreciated not by an army of consumers during lunch breaks but also by a new branch of the catering industry that seems to be immune to the consumer crisis. The recipes proposed seem to have come from a treatise on culinary art. EXCEPTIONAL INGREDIENTS Baguette with culatello di Zibello, Minoterie du Trieves soft wheat flour and whole sea salt from Mothia? Bread and robiola cheese from Agrilanga made only from the raw milk of Alpine goats? Slightly boiled prawns, baked eggplant, buffalo mozzarella, crispy Santoro bacon, potato chips, fresh tomato sauce, smoked mayonnaise and rocket salad from Pescaria? Also with fried octopus, radish, garlic and oil, cooked fig must, ricotta and pepper, and anchovy oil. ______________________________ BOX WHAT ARE TOURISTS IN ITALY LOOKING FOR? Chicken sandwich with parmesan cheese Muffuletta Sandwich (Sicilian bread) Sandwich with meatballs Caprese sandwich Porchetta sandwich ______________________________ BOX CLUB SANDWICH WITH BLACK CUTTLEFISH BREAD, SALMON AND AVOCADO Ingredients: 3 slices of black cuttlefish bread 100 g of buffalo ricotta cheese with fennel (or 1 teaspoon of fennel seeds) 120 g smoked salmon 50 g salmon eggs 1 avocado Preparation: 10 minutes Toast the slices of bread. If you have a simple ricotta, add the fennel seeds, then spread a layer on all three slices. Complete the first layer with half avocado and sliced salmon. On the second arrange the rest of the avocado and salmon eggs. Close and cut into four triangles. Serve with potato chips. ______________________________ BOX IDEAS FROM ALL OVER THE WORLD The versatility of the sandwich reigns MAGAZINE