Images by Giorgia Benazzo, Claudia Zalla e Ilaria Dozio per Essen A Taste Magazine© | Img. 1-5 Essen Talent: Carlo Gibertini – Project Food Hospital | Img. 6-10 Essen Talent: Marcella Foschi – Project Greyscale Fast Food | Img. 11-15 Essen Talent: Fleur Louis – Project Pasta Madre | Img. 16 Essen Taste Mikuni | Img. 17- 22 Pairing with Irene Pollini Giolai | Img. 23 Andrea Vigna and Acqua San Martino | Img. 24 Antonio Rummo and Andrea Vigna | Img. 25 Nuovo pack Rummo di Irving&Co. | img. 26 Furmagiatt Piero e Luca’s cheese, bread Poilane e basket fruit Seletti | Img. 27 Mary Mauro of 7Gr. | Img. 28 Coffee 7Gr. risotto | Img. 29 e 31 Canedo’s meat | Img. 30 Canedo
At Appartamento Lago we had many events and a frenetic week of formats: Prodotto© with Andrea Vigna, a discussion with producers of raw food for understand what is a very good materia; Pairing with Irene Pollini Giolai who worked with color, shape and temperature; 3 Essentaste’s talents with 3 food and design projects – we explain below-; tasting Essen Tastes like Noble Tonic # 1 # 2 # 3 # 4 Mikuni and Water San Martino, the Guests and our cocktail aux cuberdons
See you next time!
Here are the projects:
Essen Talent | Carlo Gibertini with ‘FOOD HOSPITAL’
The kitchen turns into a chemical lab, the main characters are some selected fruits and
vegetables, transformed through an injection.
Using cookers, flasks and test tubes, edible liquids are produced, then injected inside the fruit
(according to taste pairings), in order to turn a natural food into a culinary product that, thanks
to an invisible design intervention, changes its essence but not its look.
The syringe has an unintrusive effect on the fruit, although it deeply alters its flavour (and, in
some cases, its look).
SAN MARZANO TOMATOES with EXTRACT OF PESTO GENOVESE: the injection of extract of Pesto Genovese pays tribute to the classic Italian cuisine duo: tomato and basil | SWEET POTATO with MIXTURE OF OIL, SALT, GINGER, HONEY AND CARDAMOM: honey, cardamom and ginger enhance the sweet taste of the pulp, without making it tedious due to the presence of the salt | MARACUJA (Passiflora edulis var. flavicarpa) with PEACH JUICE: in this variety, with yellow peel, the pulp is slightly acid, perfect if accompanied with peach juice, which softens its acidity. | CHERIMOYA with ORANGE JUICE: in Chile there is the tradition of serving this fruit with orange juice to prevent its oxidation. | MARACUJA with
WHITE CHOCOLATE: white chocolate, very sweet, highlights the freshness of the pulp, but it reduces its acidity in a delicious pairing. STRAWBERRY with EXTRADARK CHOCOLATE: the strawberry has a sort of hollow spine that allows the injection, facilitated with a more dense liquid such as melted extradark chocolate | TAMARINDO with OLD RUM & RAW CANE SUGAR: the Old Rum is absorbed by the inner pulp after a previous shaking of the “natural cocktail”.
Essen Talent | Fleur Louis with “SOURDOUGH”
Homemade bread is a traditional food, rich in history and symbols. It is related to primitive actions and knowledge and, in addition to being a staple food, it has always been a symbol of life, family, richness and welfare.
Today, more than ever, it represents the essence of the values we are moving towards: it is homemade, made with local ingredients, biodegradable, healthy, versatile (it tastes different each time, even when made using the same recipe), customizable and brings a sort of magic that our everyday lives are often lacking. When made with sourdough, it acquires one more dimension: the sharing, in addition to bread itself, from the raw material it is made with. A viral and community power that from recent times the most adavanced technologies allow us to obtain.
The dose of sourdough is distributed in transparent plastic bags that weigh less than 100 gr and size less than 18x20cm, so to respect the rules of European airports for hand luggage, to go beyond sharing, and allow even those who live in Milan for a few days or a few hours to take a piece of the event and a promise of fresh bread…
Revitalizing the sourdough: give it 50g flour and 30g water, let it fermenting for 24 hours.
Feeding the sourdough: give it every day its own weight of flour and half of its weight of water
Making bread: mix 250g of sourdough with 400g of flour, 200ml of water, 2 teaspoons of salt and 1 of honey. Knead and let it rest for 6 hours. Make a ball with the dough, put it in the mold and let it rest again for 1 hour. Bake for 40 minutes with the oven preheated at 220°C.
Essen Talent | Marcella Foschi with GREYSCALE FAST FOOD
The colour of food influences the perception of taste: a yellow pudding, for example, even if we don’t it, we will know that it taste like vanilla.
Would cheese fries taste the same without their traditional fluorescent yellow colour?
Could fast food chains exist without their identifiying red colour? Yellow increases salivation and hunger, red stimulates endorphins. He who increases the saturation of colours knows that he satisfies our brain rather than our stomach, making things that come from poor quality raw materials more attractive and marketable.
The project GREYSCALE FAST FOOD wants to play with the senses of the participants, excluding the colours from food, implementing a process that means to relieve sight from the choice of food.
Hamburger and drinks will be like if we saw them in black and white, to demonstrate the potential that sight has in charging the taste with expecatations, but also to open a debate about the way artificial coloring deceives us every day.