The usual succulent menu is that of First&Food, the magazine of the FIRSTonline group dedicated to the universe of quality food and Italian and international food and wine stories. This week for the column Stories of chefs it's the turn of the Tuscan self-taught Antonello Sardi, Michelin-starred chef since 2014, who leads the restaurant "Il Virtuoso" of the "Tenuta Le Tre Virtù", in the Municipality of Scarperia and San Piero, a former exclusive farmhouse, a few km from Florence which boasts a huge private park with an organic farm that produces grapes, olives, ancient fruits and various vegetables. The dream of every man of the kitchen: to have fresh ingredients at your fingertips. Sardi, which is not common among great chefs, is not a child of art: his parents had a completely different job, his father was an employee of the railways and his mother worked at the Palazzo dei Congressi in Florence.
Of him First&Food also offers a sumptuous recipe, the Red mullet, with carrot cream and marinade gel. A complex dish, which requires fresh raw materials and enhances their flavours. But there is not only this on FIRSTonline Food: for example, have you ever heard of the alleged taboo according to which Parmesan cheese, or in general cheese should not be placed on fish? Rita Cavalli takes it apart, explaining why. And then, within the Milano Food City, the great food exhibition underway in the Lombard capital, the Ferrarini cured meat company presented two new cooked hams. Highly handcrafted products, which we would define as "as it used to be".
