Chef of the week up First&Food, the FIRSTonline weekly magazine dedicated to the world of cooking and food, is the Romagna Igles Corelli. A multifaceted chef with a thousand facets, he has contributed to renewing the face of Italian haute cuisine: from Garibaldian cuisine to that circular cuisine up to democratic cuisine, our Giuliano De Risi tells the long and exciting journey of a protagonist of the restaurant industry who does not rest never rest on our laurels. The story of the 64-year-old from Alfonsine began in his parents' restaurant in the small town near Ravenna, one of the most beautiful villages in Italy, the land of Sangiovese, home of the Moretto artichoke, blackberry cured meats and the marzolino truffle.
After the first experiences in the kitchen of his parents' restaurant, Corelli decided to go to work on cruise ships that sailed between the United States and the Caribbean. A decisive experience for his career, getting to know new worlds, new cultures but above all having an immediate impact on a frenetic reality such as that of the world of ships. Igles Corelli also offers a highly imaginative recipe: a risotto called Mojito di Parma, with Parmesan, lime and mint. It doesn't take much to understand that in this atypical dish the chef experiments with the encounter between very different flavours, from the Emilian tradition to more Caribbean nuances.
