Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
28 TAVOLE DA MARE<br />
del gusto. E poi apprezzo moltissimo la strada fatta sugli abbinamenti. Il vino<br />
ha finalmente conquistato il posto che merita sulle nostre tavole. Bollicine<br />
comprese. E questo è merito dei sommelier che da camerieri del vino si sono<br />
trasformati in maestri d’abbinamento.<br />
Chef, tornerà presto in Italia?<br />
Sono rientrato da non molto. Ma non tarderò. A proposito la costa romagnola<br />
è oggi di gran moda in California. Alcuni miei clienti proprio l’altra sera mi<br />
hanno comunicato che la loro meta italiana quest’anno non sarà la Sardegna<br />
di sempre, ma proprio <strong>Milano</strong> <strong>Marittima</strong>…<br />
Angelini, quando tornerà cosa le piacerebbe cucinare per noi…..?<br />
Una bella grigliata dell’Adriatico finalmente con i nostri pesci. Magari accompagnata<br />
da bollicine di Champagne o Franciacorta.<br />
local products and innovation<br />
for a winning gastronomy<br />
The winning image of gastronomy in <strong>Milano</strong> <strong>Marittima</strong> passes from <strong>the</strong> exploitation of<br />
local products, especially Adriatic fish in all its varieties, beginning from <strong>the</strong> tasty blue fish to<br />
<strong>the</strong> savory poverazza, that in very simple recipes (like for example those of <strong>the</strong> great italian<br />
gourmet Pellegrino Artusi) express <strong>the</strong>ir best. It’s a catering tradition of high quality, that<br />
knows how to exalt <strong>the</strong> local products like <strong>the</strong> ‘sweet’ Cervia salt, a precious spice, so particular<br />
because free from bitter aftertaste, rich of tradition and suggestions. A gastronomic<br />
tradition that is able to conjugate reminiscences of tastes, using what nature offers spontaneously,<br />
like pine kernel, <strong>the</strong> fragrant medicinal grass, or <strong>the</strong> scented shallot cultivated in <strong>the</strong><br />
hinterland hills. And also flavouring <strong>the</strong> dishes with a drop of oil extravergine that first in<br />
Romagna has gained <strong>the</strong> Dop certification. But on <strong>the</strong> sea tables in <strong>Milano</strong> <strong>Marittima</strong> <strong>the</strong> sea<br />
cooking is also under <strong>the</strong> spell of <strong>the</strong> international taste, and knows how to offer a fashion<br />
and high quality proposal. About gastronomic culture, its evolution and <strong>the</strong> possible territorial<br />
and international interpretations, we talked with Gino Angelini, romagnolo chef that<br />
today, in his Fish Inn in Los Angeles, proposes tradition and innovation, glamour and simplicity.<br />
Actually, from <strong>the</strong> distant west coast he still dreams of <strong>the</strong> tasty fish of Adriatic sea.