MICHELIN-STARRED STREET FOOD: THE GASTRONOMIC REVOLUTION IN ITALY

13 giugno 2018 - 13 giugno 2018 - Restaurant Andreina, Loreto, Marche Region.

Fermentando is an event that took place in the famous restaurant Andreina, Loreto, in the Marche region. This gastronomic event combined Errico Recanati’s embers, the famous Michelin-starred chef of the Marche Region, the Zero733’s piadina from Civitanova and the gourmet combination of beer and pizza from the Osteria di Birra del Borgo in Rome.

Marche Region, Italy. A journey to rediscover the senses. Fermentando is an event that harmoniously combined the tradition of the street food world with the innovation of the fancy cuisine. The idea is to enhance the classic Italian dishes- such as pizza and piadina- bringing them to the table with new techniques and unique, more refined flavors.
The guiding thread? Passion and a strong belief:true cooking is life and freedom.



BEHIND A GREAT CUISINE THERE IS A STRONG PERSONALITY

Behind an ingredient, a dish or a food and wine experience there are faces, personalities, stories and relationship. This is something we won’t find written in the menu but is what - in my opinion - makes specialand unique a cuisine. During Fermentando I saw the combination of three seemingly different worlds. I saw stories that crossed, knowing gazes and the mutual admiration between the different players of this journey of the palate.

The secret of this magic recipe? The embers and smoking, the strength of Andreina. This famous restaurant is held by the renowed chef Errico Recanati, in Loreto. But also the high-level piadina by Zero733 in Civitanova, the result of the work by Manuela Pantaloni who has revised the original recipe of the classic piadina. And the combination of pizza and birra in a gourmet way by the Osteria di Birra del Borgo, in Rome- another winning combination confirmed with strength and belief by Luca Pezzetta and Alfredo Colangelo. Even if I don’t believe is easy to put together so many creative minds, Fermentando brought to the table an ecstatic menu.


FOR A FAST-PACED SOCIETY, THE PROPOSAL OF A FAST, BUT HEALTHY FOOD WHICH DOES NOT GIVE UP ON QUALITY AND EXCLUSIVE FLAVOURS.
The strong link between food and life seems evident. However, in modern society, this concept has been greatly devalued by the rise of industrial production methods and the concept we have of time. Fermentando overturned these concepts enhancing a street food made of high-quality raw materials, techniques and experience in an outgoing way.
The reason for the absence of forks at the table? “It is a mix of provocation and a new way of exploring the food, that includes the touch,” says Marco Caldarelli, one of the owners of Zero733 which now is a must for the street food of Civitanova Marche and surroundings.




THE DISHES: AMAZEMENT AND MAGIC
Creativity, mastery and unique flavors marked the eight courses of the event and the six glasses of beer that ranged from gentle to strong flavors in a balanced way, but strictly “gourmet”.
The grilled smoked piada with local ricotta, roasted tomato, and the pork cooked in a crust artisan bread with aromatic erbs surprised me in a particular way.

Maiale cotto in crosta di pane

THE ENVIRONMENT: HISTORY AND PERSONALITY

This is not the first time that Recanati and Zero733 have worked together, but this is the first time that the event has been held in the renowned Andreina restaurant.
Honestly, some starred restaurant has a too “business” environment, too cold for me. I can say that entering this restaurant means entering in a cozy environment, full of history and personality. Located in Via Buffolareccia 14, where was and still is, the farmhouse of the Recanati Family, Errico discovered his passion for food alongside his grandmother Andreina.This awarded environmenthas its own vegetable garden, where several genuine ingredients are carefully selected every day. It seems like a fairytale to me, having always lived in the large cities!
“Goodbye Andreina. We will never let your embers die out”
This is the first sentence that you can see when you visit the restaurant’s website. And with this sentence, they said everything.


THE “SOCIAL TABLE”
We talked about great food, but also about personalities and relationships. I cannot forget to thank all the participants of the social table that made this beautiful evening even more special: Francesca, Nadia, Daniela, Cristiano, Marco and Emanuele.

Before I finish, I must confess that I discovered the magic of the dialogue between the rustic and the refined in the Michelin-starred street food. This surprising combination has brought new dignity and value to the traditional Italian cuisine.
The result? A true journey to rediscover the senses, all made in Italy.


PS. The next Fermentando will take place on September, in Rome. Stay tuned!

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Photo credits: Marco Cicconi e Pag. Facebook Ristorante Andreina.


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