“Pasta in bianco”, oil and parmesan

Alfredo Russo is developing an inventive cuisine that is patently modern as well as inspired in historical recipes, ingredients and flavors. This symbiosis of culture and imagination that characterizes his work is reflected in this creation, which has some genius and much perfection. Behind the title lies the surprise: a spectacular and impeccable millefeuilles assembled with a multitude of superfine, translucent pasta layers enriched with egg yolk that alternate with thin layers of cooked cheese cream; a rectangular construction that takes the form of lasagna, enveloped in an airy ivory Parmigiano-Reggiano foam imbedded with small crunchy pieces of pistachio and Parmesan. It is all perfumed and oiled with virgin olive oil. What richness of textures and consistencies! What refinement in flavors! What an original way to present the most elemental, typical pasta adornments! What a pure, academic and well-conceived lasagna! It has multiple readings and one sole truth: enthusiasm for the virtue of harmonizing the easy and the difficult.