Like every weekend, the recipes of First&Food, the vertical site of the FIRSTonline group dedicated entirely to the delights of the palate and the agri-food industry. This week to end up in the sights of our Giuliano De Risi is the Salerno chef Giuseppe Mancino, which has placed solid roots in the Piccolo Principe restaurant in Viareggio, winning two Michelin stars. For him, a dish is packaged like a dress around the raw material, which must always stand out and seduce, explains De Risi. “Traveling for me – Mancino likes to say – is knowing the material cultures, therefore the cuisine, of peoples”.
Mancino's recipe that is proposed is the Gragnano calamarata with seafood and asparagus: a recipe that is easy to make but with a touch of originality, ideal for an evening outdoors. However, the menu of the First&Food site does not end here: indeed, this week "the products" are back in action, with two gems for readers. The first is that of Swiss super pear “Fred”, conceived after 18 years of experimentation and which now lands on the Italian market. It has a red-green color, generous shapes, experts define it as crunchy as an apple and just as juicy compared to the usual pears. It was invented in Switzerland, the country in the world where the most pears are eaten proportionally (although less than in the past).
Reading the vertical site also gives the opportunity to find out about the history of “green salami”: yes, intended as the salami produced by the Emilian composer Giuseppe Verdi at the end of the XNUMXth century. To propose it again, the breed of black pig must be brought back into vogue, and someone has done it. Seeing (and tasting) is believing.
