INGREDIENTI: THE WORK OF A WORLD-CLASS CHEF

09/07/2009

Except for the most recent and brilliant additions to the menu, the grandeur of Massimiliano Alajmo’s work, one of the finest chefs on the planet whose restaurant Le Calandre, in Sarmeola di Rubano, next to Padua, in the Veneto region, forms a part of the world gastronomic pilgrimage (El Bulli, in Roses; The Fat Duck, in Berkshire; Martín Berasategui, in Lasarte; Michel Bras, in Laguiole; El Poblet, in Denia...), is expressed in this original book that differs from most publications by its content, eminently creative, and by its form, inspired by history and completely redefined. Dressed, like the dishes of the artist, with all the luxury of nobility: caviar, truffles, oysters… beautiful photographs and numerous sketches by hand detail the experiments of the famous creations: saffron and licorice risotto; Il Giardinaggio (the little garden); pasta, butter and smoke; the august spaghetti with squid liver, oil and spicy pepper; risotto with ground coffee and capers.
“Ingredienti” is only sold at the restaurant or by mail: 150 € plus 17 € shipping costs. More than three kilos of science and art. Italian, universal and, as the name suggests, very, very natural. Orders: +39.049630303 or alajmo@calandre.com.

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