The incredible thing about 'today' is that each and every one of these five dishes makes use of preserved tomatoes, canned, with the only exception, Eugenio Maiale's use of semi dried cherry tomatoes from the Campagna region. As soon as we are seated and introduced ourselves to our fellow guests on table 8. I want to tell them about this fascinating book I once had on Italian regional produce it's history and and cooking; and the famous Neapolitan pizza chef in Napoli who only used tinned tomatoes for his pizza sauce. Why? Because it was better than using fresh and the tinned were always available; but the key point was, they were better, they were superior!
|Sydney's top Italian Chefs, Danny Russo, Gabriele Taddeucci, Giovanni Pilu, Eugenio Maiale, Francesco Spataro.|
|Pizzette Rosticceria Siciliana by Francesco Spataro of Aperitvo|
|Second course, Burrata With Cherry Tomato by Eugenio Maiale of A Tavola and Besser.|
|Giovanni Pilu speaks about his dish and using Italian ingredients.|
|Third plate, Pecorino Tortellini, Tomato Broth and Bottarga by Giovanni Pilu of Pilu at Freshwater.|
|Fourth course, Steamed Mulloway with Spicy Lucariello Tomato by Gabriele Taddeucci of Osteria Balla Manfredi.|
|Annibale Pancrazio speaking at the Oro Rosso Luncheon.|
|All pictures and words © Kent Johnson 2016.|
Telling Stories in Pictures all over Sydney..
Kent Johnson, Sydney, Australia.
0433 796 863