Chef of the week up First&Food, the FIRSTonline magazine dedicated to the world of cooking and the agri-food industry, is the young South Tyrolean Stephan Zippl, who trained at the school of Niederkofler, three Michelin stars, and Stefano Baiocco. The passion for cooking had captured him since he was 12 years old, when he spent his free time in the kitchen seeing his father, even though as a teenager he started out as a carpenter. His recipe is a typical dish of the high mountain tradition: sweet and sour venison, in gooseberry and tarragon. To make it you need very few ingredients (provided you find venison!), which you can read on the pages of First&Food, edited by Giuliano De Risi.
We then talk about Ragusano, a real cheese fit for a king. Its delicacy was appreciated since the 400s and not by ordinary people but by the Spanish court, to the point that, as testified in 1515 by the historian Carmelo Trasselli, author of the book Ferdinando il Catholic and Charles V, a developed at the time thriving naval trade between Sicily and the Iberian peninsula, for the export of the Ragusano cheese so appreciated in Spain that it enjoys an exemption from customs duties.
Finally, the other star of the weekend on First&Food is lo ginger, a spice that has become so fashionable – thanks to its well-known beneficial properties – that it is included in the Istat price basket in 2019: practically according to the National Institute of Statistics, ginger is one of those foods that can hardly be missing from the Italian shopping cart.
