Participation in Alfredo Iannaccone's Master Class - Wednesday, October 13, 2021
Awareness of the food, extraction of maximum potential from a raw material. Natural flavor accelerated to the nth power.
All this is Mare Puro Umami 2021.
Starting from Lecce, on October 13 and 14, 2021, chef Alfredo Iannaccone's tour throughout Italy to "tell" his new path.
Mare Puro is seafood cuisine born from the exploitation of the material in a conscious way, coming to extract from the product, strictly Italian, the maximum potential.
Elimination of the superfluous, acceleration of the emotionality of the dish by concentrating the flavor, obtained from several components of the same product.
PLEASE NOTE:
In compliance with anti Covid-19 safety regulations, entry into the classroom is allowed upon presentation of the Green Pass or a negative swab taken within 48 hours prior to the event.
From 5:30 p.m. to 10:30 p.m.
3 preparations with tasting for all.
Three-dimensional shrimp
Campanian red shrimp crudo, mayonnaise of its coral, powder of its heads, oil of its carapace
Spaghettone di Gragnano 5 times clam
Square spaghetti, clam oil, cream of clam water, pure open clams, clam powder, cooked in clam water
Cooked octopus in the broth of its head,
Mayonnaise from its broth, roe from its liver
coffee break and a small buffet offered
Chef Alfredo Iannaccone
First a life in journalism. Around the world since the early 2000s reporting on the great heart of Italians abroad and the bond with the motherland. Registered Professional Journalist since January 2000.
Then huge passion for cooking that became a job in 2008. From journalist to professional chef. The last ten years dedicated to cooking as research, to the study of the matter in its essences, to creation aimed at giving life to innovations between the stoves, with tradition merging with new flavors, unusual combinations, regional excellences of an Italy whose value in food and wine is without terms of comparison.