Very rich menu that of First&Food, the FIRSTonline magazine dedicated to the world of food, this weekend: the chef of the week for once he is not Italian but Chilean, his name is Rodolfo Guzman and champions, in his restaurant "Boragò", a cuisine based on the historical and cultural discovery of local raw materials in the logic of a science of health that enhances the identifying values of a land. Anthropological and sociological research is the basis of his cuisine, which reverberates fascinatingly in his preparations: seeing is believing, a question of real food and wine futurism.
Another piece of news concerns another important chef, the well-known Gianfranco Vissani who has opened a "democratic cuisine" restaurant in Rome: sandwiches, appetizers, salads always characterized by good quality but at affordable prices, aiming at a young audience . There are two focus products this week, both by Valentina Nubola: the Nobile salami from Giarolo and the violet asparagus from Albenga. On First&Food you will discover their fascinating history and their nutritional properties. Finally, a pearl: the new frontier of food is to grow some vegetables directly in stores and restaurants, thanks to an (Italian) technology that reduces emissions and multiplies the nutraceutical properties. The Km0 par excellence has already been tested in the latest edition of Masterchef.
