He pointed out how important it is to share ideas with his staff. They represent the deep identity of the establishment. From the welcome given with focaccia, to pizza and desserts, all the tastings were presented by his guys, who joined him on the stage.

Like Sofia Dammicco, 21, who assembles the ingredients: she told us about their intriguing and curious, delicate and aromatic entrée made with two Grana Padano biscuits that enclose raw meat minced with a knife and seasoned with pink pepper, oil and salt, orange aspic, raw turnip in brine.

Mattia Suppi takes care of starters and, at lunchtime and in the evening, works by the oven. He explained the Roman dough used at I Tigli, with 4% barley, jellified Petra 9, a double poolish with Petra 1 and Petra 5 and natural yeast. The result is surprising, with a burnt aftertaste.

Silvia Bizzocchi took care of the topping: she prepared marinated goose with citrus fruits’ zest, salt, oil with star anise, cooked in a static oven at 200°C for two and a half hours, then stripped. Finally, they add savoy cabbage and purple cabbage fermented in terracotta, sliced into strips and preserved in brine with daikon, carrots, shallots, garlic, ginger, chilli pepper, wasabi and turmeric.

Japanese pastry chef Aki Noine presented a very delicate and soft rose cake, made with Giovanni Michelini who’s in charge of the workshop and the bread and pastries, served with a cream made with cornflour but without eggs, and aromatised with orange, honey and marsala.

Finally Giada Mastrotto presented her “goodnight herb tea” inspired by aromatised water; a tonic water aromatised with gin, ginger, lime and mint leaves, for a refreshing and cleansing effect. (The team also includes the talented Francesco Zaninelli).


Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83

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