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Wow, here we come!

" Invitation to the first cooking class Emotions: The Sea Fall. "

participate :

the paths of the island

calamint field

mint ditch

the wild rosemary

fennel in flower

prickly pears

persimmons pomegranates

sedanini of the ditch

a handful of blackberries

local fish

the sun

the sea

the Cotoncello

the Maciarello

the salty air

the autumn breeze

the desire to share

It never fails, it is true ... but today I especially deal with my emotion. Yes, because this is the first truly shared experience of "emotional cuisine" not simple! It is not easy because it is a story that began long ago and that involves all the senses, confusing them. It 's the story search of a slow, patient, unaware that I conducted in part over the years, going up to this strange and fascinating world of hospitality. Year after year, season after season, it was stated in me the desire to share with the host without this meant "force him to my presence" (no, no, no). I just realized how hectic and "poor suffering" were the lives of the most afflicted by duties, trapped between deadlines and responsibilities ... and spontaneously felt the need to create a space, here at CERN, where did you experience something totally different. Over time I started thinking about this hotel as a house of with the space in which time you empty the contents of his frantic grief and marks the changing of the times of the day in which to learn to "recover" self-care.

In this shared vision, it is evident, a role played by the election languages. Art, music, poetry, ceramics, ancient crafts .... Everything is done in the wide emotional cauldron that never ceases to simmer gently. But it was not enough ... it was not enough. I was looking for something "intimate, personal, absolutely subjective and yet joyfully shared with many people simultaneously. What could it be? Over time I realized: a cream and rosemary.

smile: Can you make it clear what I mean, let me explain better. I have always had a passion for cooking, in tracking it, the language par excellence. For me it is the shared set of codes at the same time intimate and personal, which we have had the experience now, just born. There is no oldest language, then, and more intrinsically linked to an act of love (that of a mother who feeds her child). He could not escape me, then. I had to find a worthy interpreter of such alchemy of gestures of affection and concern for the next Michael ... I found it in a case that is not the case.

Years ago I attended (Hear the Nardi with little profit), a cooking class led by him, move out of my proverbial curiosity and probably also by my love for this set of affectionate gestures and tasty at the same time. I was not satisfied until the end. The cuts of meat, the brown, mayonnaise and other key (the great classics in the kitchen) is not enough for me. I tried another ... I was looking for excitement. So for fun I started collecting my beloved herbs. The island is incredibly rich in endangered and gives us a way to perpetuate the emotion felt on the trails in the kitchen through the use of ingredients "stray". So, always game for a day at the course Michael told me he had tried to make a custard with rosemary, I collected and was lighting. At that moment, I realized that not only would be suitable for testing the cook at the hotel I wanted to do, but I realized what I wanted to do when you grow. I finally understood the type of cuisine that blends in with everything that happened and would happen at Cern in the following years.

KITCHEN EMOTIONAL, this is the name we have given so intimately connected with our world of emotions. A kitchen that is trying to mix with memories of old recipes related to our experiences, childhood, the affections, with the creativity that allows us, starting from the ingredients found in our paths, play unexpected finding new harmonies of flavor from simple but often surprising combinations. An emotion, a set of emotions, a concatenation of impressions never the same, small madeleine, suggestions that will bring the same aromas and vibrant colors which you experience during a walk along the coast or in our beautiful trails.

An ode to the joy of living in this place, a tribute to the exuberant beauty of a generous nature, a thought of gratitude because we are here, now, to share this meal. This to me, it means cooking emotional and with a little emotion, in fact, you take your hand quietly and we will walk along the paths.

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my mind open your mind:)

What do we do with the mind of the ditch?

No, not the peppermint ... of the ditch, with the leaves slightly rounded, purple flower spike is also round instead of as the most common instruments used in the kitchen. Yes, in short, the mint that grows along ditches, have you ever smelled? It has a delicate aroma and mouth manages to be fresh and somewhat persistent. Together with the catmint, peppermint is my favorite.
grows (as the name itself) on the edge of streams and in any case in shady, damp areas. Here
island, especially on this side, which is the most water-rich, lush and grows spontaneously and fills with the scent of the grass paths who this season finally come back to be viable, thanks to the mild climate less humid and certainly more enjoyable.
day before yesterday I decided to take a walk, and among a handful of ripe blackberries and a few figs that have constituted the genuine my afternoon snack, I came across a small forest of mint ditch.
are sincere, I went looking for her and I knew that the house along the path leading to St. Andrew, there are two places where it grows lush but certainly did not expect such generosity. In the spring, is smaller and has flourished ... but now appeared to me in all its glory and I just filled a basket that I delivered to Michael in the kitchen. I'm so
born to ditch a mint syrup, ice cream (a cream from the mint of the ditch where he joined the cream before putting everything in the batch freezer) and the other night, "gnammi", a cream corollino mint sauce and a ditch all'aleatico

We want to try? In the case here is the recipe:

slam 5 egg yolks with 300 grams of sugar, then add 200 grams of butter, 400 grams of flour, half cup milk, 1 packet of yeast and 5 egg whites. Bake everything at 160 degrees for half an hour and serve with a scoop of mint ice cream on the side of the ditch.

are no recipes or preparation and of itself that moves (although the taste and variety of surprising combinations always manage to snatch tasting smiles). You see, what really surprises me and excites me, are the variety and richness of herbs, scents, flavors that this island offers us and from which not only are we able to offer a cuisine km below zero "( come visit us and we will show that in 500 meters is all that we need to eat more than in dignity and enjoy fully an area).

never ceases to move me in practice the idea that we can offer guests a sensory experience of great value from a small walk regenerative (for the spirit, even before the body). I wonder how many that is, those places where you can do all sorts of experiences during the day can be summed up (through the scents, colors and flavors) in a dish in the evening.

This is not perhaps that we have a great advantage compared to many destinations? Use would then promote it, know it, explore it a duty, to devote time and energy?

I think that in times of "unbridled globalization" have the opportunity to express a territory rich, varied and generous, can only represent a tremendous opportunity for growth that would enable the "target islands" to get noticed (and appreciated) than the other.

not know about you but I just do not believe it but I continue to feed (the spirit and the body) to "km below zero" and to offer it to anyone who passes this way: you must come to it experience?

A tribute to the season: figs strudel with jam, plum blossom and mint ditch