Tutto ottimo
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May 1, 2019 | Raffaele ArdizioOur Cuisine
Chef Alessandro Fumagalli's cuisine celebrates a return to the origins, a rediscovery of essential, primary flavors. Of those that locals know very well and that tourists love to discover. His dishes express love for an ancient culinary tradition, such as that of the lake, whose roots go back to the Middle Ages, and care toward a complex, at times ritualistic preparation.
Missoltini (or missultin, or even missulten) are a true emblem of lake cuisine. They are agoni: a typical fish from the lakes of Lombardy and Ticino. Once caught, the fish is cleaned, marinated and dried in the sun and then grilled and served strictly with polenta.
The name missoltini comes from missolta, an ancient wooden container in which fish were stored, along with the flavorings, after drying.
A traditionalist combination, at first glance simple and pure but actually requiring patience and respect for the raw materials and a comprehensive knowledge of preparation techniques.
A precious food resource from the past that tells of a current and refined cuisine and, after a long period of experience and research, goes back to the roots: a boy who grew up at the lake experimenting with the flavors of the land and only after years, becomes a chef and transforms one of his memories into an identity cuisine to share with others.
Ah
May 1, 2019 | Raffaele Ardizio