Chef of the week up First&Food, the FIRSTonline magazine dedicated to the world of food, is the Colombian (but who has spent two thirds of his life in Italy) Roy Salomon Caceres. As a child he thought of everything except becoming a chef, he dreamed of becoming an aviator, he was fascinated by the planes he saw flying high in the skies of Colombia, his imagination ranged over the discovery of new worlds. As a teenager he had thrown himself headlong into basketball: team play, the challenge, the tenacity in having to conquer the point at all costs, had become an all-encompassing passion, almost an obsession. When he grew up these qualities that had formed his character, imagination and tenacity, guided him when – the book was a convict – a cook gave him a book of cooking recipes that introduced him to the magical world of food. Today, 42 years old, he is the starred chef of the Metamorphosis restaurant in Rome, and on First & Food we also offer him a delicious recipe: spaghetti, powder and sea scent.
On Food there is also talk of a high quality product made in Italy that arrives in large-scale distribution: it is the 100% Gran Riserva flour from Emilia by Molini Pivetti, a dynasty of millers in its fifth generation, which these days arrives on the shelves of large Italian supermarkets . Molini Pivetti is a company with a turnover of 75 million, 64 employees, 240.000 tons of flour and semi-finished products and a storage capacity of 120.000 tons of grain. Among his clients, Barilla and Plasmon stand out. Furthermore, there is also space for the innovative idea of five young people who in Milan have decided to challenge the baked potatoes (the baked potato), transforming their initiative into a successful enterprise. And now with a crowdfunding campaign they aim to export the format all over the world. Without forgetting it street food, which has literally exploded in recent years, also involving chefs. Eating on the street during the lunch break is increasingly fashionable: in five years the number of Food Trucks has doubled: the Gambero Rosso Guide reports 500 quality addresses throughout Italy.
Finally, not to be missed, the story of the Fittipaldi sisters, who together with their mother manage a 100% rosé company, which produces quality wines in the Bolgheri area, in Tuscany. Now, in the homeland of Ornellaia, they are launching the first bubbles: a sparkling rosé, the first “ancestral” wine.
