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