This weekend's menu is extremely rich First&Food, the FIRSTonline magazine that tells you all about the world of food and cooking. As usual, we start with the story of a great chef and his recipe: this time it's the turn of the young chef from Pavia, Giovanni Ricciardella, and the recipe we offer you is a delicacy. It's about the Millefeuille of aubergines and three consistencies of parmesan: impossible to do? Not even that much.
There are many other news items to report: an insight into Japanese cuisine, which has been fashionable in our country for years but which is influencing Italian cuisine as never before. In fact, the experiences of contamination between the two cuisines considered among the healthiest in the world are multiplying, given the very high life expectancy of Italians and Japanese. Furthermore, the French app La Liste certifies that the Japanese gastronomic world is in fashion, which on 2 December will reveal the 1.000 best restaurants in the world according to an algorithm sifting through millions of reviews on the net. According to advances, the country with the highest number of clubs is Japan, which has 4 in the top 9.
First&Food is also dedicated to seasonality: and so you can find, in extremis truth, an insight into the Roccadaspide chestnut and a recipe related to it (a sumptuous pumpkin risotto with chestnuts and goat gorgonzola) and already several articles on panettone, the Christmas cake that starts dominate the media and Italian tables. Finally, a good story, we had already told you about it but we point it out again: in Veneto, a refuge, the Carducci, has launched the "Dolomites without borders" project and welcomed a Gambian migrant, hiring him as the structure's official baker. A beautiful story of cooking and integration.
