Fettuccine with saffron told by Enrico Fiorentini, lo chef, but especially the man

A few nights ago Enrico Fiorentini, chef del The restaurant Canneto at the Sheraton Milan Malpensa Airport Hotel, I was just amazed! Let me explain why ...

When I see posted on social networks photographs of dishes without the slightest explanation I stizzisco somewhat. I like to understand what I see, and it is for this reason that the curiosity to know I do not hold back from asking information about the creations of raids cook on duty.

I am convinced that curiosity, Ben fasting, to be successful. It 'just ask without fear of not knowing. Many do not know, but alas they do not ask. You can make good food culture, wine, oils and vinegars as well, information with pills that do discover an underwater world of good things.

Good, This time the photographer-cook-creator to be pinched is Enrico Fiorentini.

I must confess, I saw that I myself almost did not believe it, that, after a couple of times ironically I pointed out the lack, to remedy he wanted to dedicate a plate, but not only, also he told me unless I ask him! 😉

Read below as he described it…

"Fettuccine with saffron drawn to the bronze fennel cream, prugne rosse and cacao "

Cynthia, the fettuccine with saffron bronze drawn, is a limited production dell’The. Agr. Vigna di More, very small company Marche, rather small, of which the holder is one of the simplest and most genuine people I've ever met.

The prugna rossa in this period is at its highest, with the balance between sour and sweet it is extremely sugosa. The fava di cacao enriches and gives the character of crispness and authority in respect of saffron, noble spice made from the flowers heart. The wild fennel finally, is the spontaneous grass for excellence this season, gives freshness, pleasant feeling of lightness and clean on the palate.

I have dedicated this dish because I think you have a lot of similarities with all these qualities that I just listed. An understated elegance and a sophisticated simplicity ... a combination of qualities that may seem conflicting, while on the other hand they are each the other compensation.

I must say I was pleasantly surprised that Henry. Think about that as soon as I met him I was a little obnoxious. I asked him to tell me a bit’ di's, but with a recommendation, to use the heart…

But who is Enrico Fiorentini? I mean the man, as well as the chef ...

Cynthia, I can start by telling you that I liked being in the kitchen because my, for work, They were often absent. Saturday was market day, you shopped, and then, back home, you cleaned vegetables. I liked the manual and the product processing in food, was fascinating, and it still is. I remember an old cookbook found in a drawer, “it Carnacina”. Initially seemed to me almost incomprehensible, then, on the occasion of get-togethers at the end of the school at the time of medium, I used venturing into some marble donut not properly leavened, to smile even thought ...

When it came time to choose the high school address I was tempted to orient myself to the hotel. I was not aware of the sacrifices of life to which I was getting into. From the first year I was involved from my era chef, Marco Olivieri, little extras in school events. At a distance I can tell you without a doubt that I was lucky, because it was a serious professional who carried out his work with passion. Here is the key word for those moving towards this career, the passion and the feeling, basic requirements for those who want to cook.

I do not hide that I put more effort at work and in school, of course when there was an opportunity; why I take this opportunity to thank my family who constantly has always supported me. After graduation I started with the first experiences, da Peck, from the Orti di Leonardo, by The Duke of Milan, until the Emerald Coast and Tuscany, then continue abroad, with the meeting of cultures and ethnic cuisines. A continuous metamorphosis of man and chef who was in me.

With foreign travel I have changed many things in my life, It took over the loneliness, melancholy, remoteness. It 'was then that I would concentrate more on the job, locking me in myself, in my world, surely with a different impact on being, becoming less social, less communicative, more closed, Bear and moody. When I came, after a long stay abroad, I found myself almost catapulted into an environment that no longer recognized. When came the time to leave was invading me anxiety and anguish ... A succession of strong emotions that was pouring in the kitchen, perhaps, because over time, It grows emotion ...

That was what I wanted to Henry, I wanted to come out and so the man was. Reading his words, besides to excite, I understand a little more what it means to be a chef today affirmed. A tough job that, seen from the outside, really it does not make the idea of ​​the difficulties. As I often say, to understand the people and their work, the only solution is to live them, directly on the "field".

Henry also loves music. This is what I wanted to give me, music reminiscent of the sea, summer, and walks on the sand barefoot ...

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