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Read MoreAncient Ales with Sam Calagione & Dr.Patrick McGovern.
Earlier this year, in the beginning of April, I had the pleasure and honor to follow two great personalities in Sam Calagione founder of DogFish Head Craft Brewery & archaeologist Dr. Patrick McGovern in one of their adventures in Scandinavia. I will not reveal too much about our journey yet, but this scene below is taken from our last day and the last stop in Denmark’s capital, Copenhagen,...
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Read More(CH.2) Birra Nazionale & Teo sharing history and thoughts about the fair.
The first day were a jumble of impressions and flashover of emotions. Salone del Gusto was paradis and I really had to pinch myself to stay focused. If you really want to understand this ignition of emotions, I recommend a visit at the fair, its open for everyone. Fortunately, it was my mission to follow Teo Musso, enter and stay focused on his world. In this chapter, Teo talks about his emotions,...
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Read MoreLamb shank & blood orange in cocotte. Carrot confit.
Along with the lamb shoulder, the shank is a very tasty and a perfectly usable part of the lamb for the cocotte and braised lamb. Blood orange has a sexy look and funky color that matches up well with spices from North Africa. As a garnish for this dish I served, carrots confit (recipe can be found below), calamaretti pasta, a raw salad with beets, turnips, carrots and a mix of green...
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Read More(CH.1) Casa Baladin at Piozzo & a tour at the Birreria Baladin.
Since I arrived a couple of days before the fair at Salone del Gusto & Terra Madre. I had the time to visit the Birreria Baladin and get a tour with the Head-brewer Paolo Fontana. Paolo has worked with Teo since 1999, and he has been a an important person in dissemination of the visions of Teo & Baladin. In this chapter he tells us more about the future vision and the goals of Baladin. Throughout...
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Read More(teaser) Teo Musso at Salone del Gusto & Terra Madre ´12.
Slow Food was founded in 1986, in a reaction to the rise of fast food. And now counts 100.000 members in 130 countries. Italy´s Slow Food movement hosts the world biggest gourmet food fair in Turin. With a focus on » The foods that change the world » The Salone del Gusto and Terra Madre brought togheter, 1000 exhibitors from over 100 countries in Europa, Asia, North America and Africa. Aswell...
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Read MoreTarte Tatin as «Mere Brazier». (video)
«Mere Brazier» was the first woman to be crowned three stars in the Michelin Guide in 1933. This recipe on «Tarte Tatin» is hers, and stretching back to the early 1920′s. This is probably «one» of the most famous desserts in the classic and traditional French cuisine. According to legend, this dessert is originally from Lamotte-Beuvron Sologne. The two sisters...
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Read MoreWhole pickled beets.
As most people know, pickeling is a process of preserving food. In this recipe I use red wine, sherry vinegar and coriander seeds to flavor the beets under conservation. It is a simple recipe but with a short shelf life. The beets should be a day in the refrigerator before eating. It is also possible to juggle around with this recipe, replacing the vegetables and spices, liquid and another type of...
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Read MoreLightly grilled red rice. Beets glazed in sherry vinegar.
Beets are a good example that the soil the vegetables has been grown in can be tasted through vegetables. The crunchy rice matches well the sour, earthy and soft texture of the beets. The Beets I used in this dish comes from Ommang Søndre Gård, and has a versatile biodynamic operation, producing milk and cheeses, cereals and flour, meat, honey, vegetables and herbs, as an opportunity for people in...
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Teo Musso at Salone del Gusto & Terra Madre. Oct 25 to 29, 2012 in Turin Italy.
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Cocotte with dry salted Cod in white sauce.
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Delicate Apple jelly.
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Consommé of mushrooms.
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Raw marinated mackerel & pumpkin confit.
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Garlic puree.
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Pappardelle with oregano & summer savory flowers. Fava beans & fromage de Brebis.
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