Not to impress but to leave a memory
Luigi Taglienti has a soul divided between Liguria and Piedmont and his cooking combines the memory of authenticity and tradition of my grandmother Ernestine with a contemporary vision
He has a soul divided between Liguria - his birthplace - and Piedmont - where he now works, he is thirty years old and in 2009 “L'Espresso”, important Italian magazine, has appointed young chef of the year. Perhaps because this young talent is even more shining star Michelin restaurant of the ancient district of Cuneo has very clear ideas. Despite the young age of Luigi Taglienti has worked at some of the most famous Italian chefs, such as Ezio Santin and Carlo Cracco. Among the foreign experience it is reminiscent of Chef of the Meridiana Relais et Chateaux Garlenda by family Segre.
My culinary philosophy
The meeting, three years ago, with Giorgio Chiesa, and he become the leader of a brigade of youngsters between 19 and 30 years. To understand the high road in his kitchen just think that his heart is in the homemade dishes of his grandmother Ernestine, as citrus cream with Savoiardi, while his imagination takes him to rework recipes that combine authenticity with innovation ...
: "My cooking combines the memory of authenticity and tradition of my grandmother Ernestine with a contemporary vision. A technology approach "to the raw materials taken from the man I consider my point of creative reference Massimo Bottura. Featured products pose as the poor white turnip Caprauna, a Slow Food, or the sweetbreads. I am always looking for local products, people, to maintain contact with my land. The aim of my recipes is to interpret the most popular flavors of Italian cuisine in a modern, go back and forth in time in perfect unbroken for the palate.
Use olive oil
"Extra virgin oil plays a major role in the kitchen if it is respected, used correctly. I use olive oil from Liguria, Tuscany and Sicily. Just based on the sensory characteristics I choose now to more sensitive now to the more intense flavor, depending on the dish that I make. One of the recipes that I'm studying and that is giving me emotions thanks to the role played marinated anchovy oil is presented in Bellavista. Inside therese is a capsule "explosive" of crude oil, which leaves in the mouth a pleasant feeling of softness and freshness.
My wine list
"includes more than 1,000 labels and wines of Piedmont, Italian and French. I consider a paper "dynamic" in the making: my boss, George Church, is putting biodynamic wines in particular, less complex but interesting, in addition to the more conventional ".
: There are three: Hotel Lovera Palace in Cuneo propose a Piedmontese cuisine with a great tradition. All'Eight Restaurant, built in Paraggi, on a terrace near Portofino, we will offer a cooking fish and seafood. The reference point remains the creative Ristorante Delle Antiche Contrade where development up to my culinary research.
In the future
. "I'd like to attract the attention of the kitchen of Ristorante Delle Antiche Contrade, bringing more people to my philosophy. I do not care to create amazing, but recipes that give rise to long lasting and in memory of those who experience the pleasure of taste."
Ristorante Delle Antiche Contrade
Via Savigliano, 11
06 September 2010 Teatro Naturale International n. 9 Year 2
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