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Taste: the apotheosis of taste that chocolate

From March 17 to 19 was held in Florence, the second edition of Taste: a journey through the diversity of taste. This event is a journey of discovery of food, tradition and innovation, which brings in the wide spaces of the Stazione Leopolda, the most qualified Italian manufacturers. The creator of the project, "Gastronaut" Davide Paolini, has managed this year to attract the attention of practitioners and lovers of good food in a charming way of food and wine tastings. I spent three afternoons to try and enjoy culinary delights, wines and oils in a way that satisfies the palate and nose, starting to arrive from Piemonte to Sicily.
Native Vercelli I have been brought to the meeting with the refined rice copyright "Watercolour" carnaroli aged one year to enhance taste and texture, presented in a tin can. I discovered this rice several years ago to an edition of "Gardens in Fair" in St. Casciano, and was a pleasure to meet again Rondolino Piero, his is a special rice for risotto with three Michelin stars, it uses the Enoteca Pinchiorri in Florence, but Florence's friends are from the "barons" in Market St. Lorenzo
... Very interesting selection of rice by Rice & Co, under the name "The Heron": love for rice grown for five generations. In addition to rice Venus a product that now has a market of enthusiasts for the many nutritional and antioxidant properties, had a wild red rice quality. It should not scare the cooking time, after about 50 minutes you will have a tapered rice grains, crisp on the palate, I tried it with mackerel fillets, seasoned with extra virgin olive Aragon, but I think it will be even better pairing with salmon and shrimp sauteed with curry, as I cook the Venus. Agreements will report it to his friend Andrea, Michelin-starred chef of the restaurant "Onyx" in the Watchtower Villa, which I have already spoken. But we
oil princely Aragon, who say it is for connoisseurs, not for nothing has two olives in the Slow Food guide. Obtained from the variety "Cipressino" grown on the slopes of Etna with dedication by Roberto Paternò Castello, in what was the heart of the ancient feud of the principles of Biscari. True Sicilian proud cultural traditions of his homeland with his wife also spoke to the interesting conference on extra virgin olive oils led by Paolini, on the provocative theme "Olive oil: between scams and tarot where's the Italian?" . At the booth handing Aragon a cookbook and given the precious time still cold try the linguine with the "winter pesto, inspires me with the combination of capers, parsley and mint. Sure capers more good come from the islands of Sicily, no problem, to stand "The Niche" I found good capers and a delicious pesto ready for when you're in a hurry. We
in Sicily and I could not stand to make a leap of Bonajuto chocolate of Modica. I have already written to the encounter with Pier Paolo Bonajuto Monsummano, now I had the good fortune to know her father. Theirs is a generation of chocolate makers that has been passed down the art since 1880. What about chocolate, salt is from Oscar, but what I love in particular is the chocolate cardamom. Chocolate Passion for .... there was a Taste of magnificent, from the Piedmont Guido Gobino to that of Molina, the only representative of the Tuscan Chocolate Valley. A last stand I met Alessandro Paiano, friendly and enterprising, which made me discover the goodness of "crack the sage," a dark pool of up to 70% cocoa flavored with sage, very special. After the chocolate
cardomomo of Bonajuto I discovered a jam and orange cardomono, holding the slice of Campiglia d'Orcia in Siena, their products have an excellent relationship between quality and price. I can not wait to try a panna cotta with on this very special jam thinned with a bit 'of Marsala and finish with a grated chocolate with cardamom. I think Massimiliano Blasone, pastry chef of the legendary staff of the burden, I will steal the recipe, but no he's a super creative it will be more focused. Dear Max and Andrew, when you invited me to taste the new menu you should know that jam and chocolate cardomomo have a present for you. Andrea Aragon olive, wild red rice, capers from Pantelleria. To all the staff are fantastic cakes Chivasso: nocciolini Bonfanti's award-winning company.
Piedmont, my land, I can not report the Krumiri Rossi from Casale, the fabulous chocolate desserts Cherasco, manufactured by Barbero since 1883. Tuscan obvious that I have taken do not be jealous you had a good representation confectionery: the famous almond biscuits of Prato Mattei, the famous Pistocchi cake and less famous, but good axes chocolaty cake "Villa Martha" proposed by the inn dell'Ortolano of Florence.
leave you alone now, dear friends who read me, but do not worry, the greedy route is not finished, cured meats, pasta, wine and other culinary delights await you in the second episode to the discovery of Taste ...

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I can not hide that as a child I adored the chocolate in all forms: chocolates, tablet, Nutella spread on bread ... In Piedmont, where I was born, the processing of chocolate has an excellent tradition of the rest of the country and a delightful dessert gianduiotti typical: bonet, my mother prepared us Sunday and opened the race for the last spoon with my brothers to finish ... The passion growing has increased so much that I became more and more demanding, or the chocolate is amazing, with quality ingredients, or I do not care! Preference given to one containing 60 to 80 percent cocoa. As a true
Honorary fellow, even after moving to Tuscany, I'm going to hunt the best producers in festivals, fairs, exhibitions ... where you can taste different variations of the food of the gods. For two months, the events follow each other. In Florence there was the Artisan Chocolate Fair, theater Saschall January 19 to 28, among the exhibitors as true craftsmen of chocolate Simone De Castro, Donna Elvira Dolceria of Modica, the chocolate boutique in Florence. I can not report "Hemingway," a room in Florence, near Piazza del Carmine, where you can spend a pleasant afternoon or evening with friends while enjoying a hot chocolate, simply divine, obtained by dissolving a tablet in the percentage that each chooses to meet your taste. On 2 February I was at the trade show "Cioccolosità" in Monsummano Terme, a nice spa near Pistoia, known for being the birthplace of the famous poet Giusti, of which you can visit the house. A collection of high quality which were well represented at the chocolate artisans who made it famous the so-called world Tuscan Chocolate Valley: Slip, De Bondt, Catinari, Mannori, Corsini, La Molina. Also of interest are the stands of Sicily and Bonajuto Absence of the Consortium and Turin's chocolate. A unique opportunity to enjoy the excellence in chocolate.
I attended a tasting sponsored by Slow Food with the theme: the great chocolate, I had been caught. Rare experience to enjoy a selection of chocolate with cocoa percentage not below 80 percent. Three outstanding producers, who have guided us in the tasting: the Tuscany Catinari Agliana and Slip of Monsummano Terme, Sicily Bonajuto of Modica, a company founded in 1880 is the oldest factory Sicilian chocolate. In conjunction with Slow Food
proposed: Pantelleria raisin, brandy and Barolo Chinato. At the end of the meeting I spoke to Roberto and Pier Paolo Catinari Bonajuto talking chocolate and found that they deemed both in first place for the quality of cocoa beans, those from the island of Sao Tome. ...
What about dear friends who read me, the passion for chocolate is contagious. To the person who really loves the show CioccolaTÒ worth a trip, a great celebration of chocolate that is taking place in Turin until 11 March. The appointment is in the charming Piazza Vittorio Veneto, the largest in Europe, which these days is the sweetest in the world. The program includes music, entertainment, games for kids and many fine cultural events. Good chocolate at all!
forgot if you are lovers of sweets made of chocolate in Tuscany there is a mythical address: Prato you must try the cake seven veils of Luke Mannori, won the world championship of chocolate desserts and is simply sublime ....