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OPENING

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Traveling this week from Milano to Asia, I realized I am now involved in four restaurants. This strikes me and those who know me as amusing since I really do not know how to cook. This coming year I will make it one of my first priorities
to be more aware of food in all its aspects.

And in Italy at the moment all we talk about is food because this will be the theme of the next 2015 Expo here. Live Food. Stories of food. Growing it, the taste and caring for food; sustainability, the arts and food.
The future of food. It will be an interesting time.

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GAR

The real bible of molecular cuisine, a six volume collection of books called “The Modernist Cuisine”, by Nathan Myhrvold.   With a background from Microsoft – he, Chris Young and Maxime Bilet spent five years writing this remarkable work about “the art and science of cooking”. With a foreward by Ferran Adrià, and the most beautiful pictures, it is groundbreaking.

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SHANGHAI VIEW

My favorite view – the Nanjing temple. Illuminated only on special nights, it fills the windows of 10 Corso Como Shanghai. The best food experience is to enjoy Corrado’s cuisine sitting with a view of the temple next to your table.

EGG-TEXTURES

EGG TEXTURES

What I especially love of “The Modernist Cuisine” is the aesthetic. As I cannot cook I cannot really appreciate all the deep meanings, but the beauty of these eggs, yes.

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CORRADO

He is a jewel – in creativity, in cooking, and in human relationships. He is a rare combination; it might also be thanks to his wife, Roberta. As we know behind a big man there is always a great woman.

Ravioli

Vegetables and ravioli; the closest dish to Chinese cuisine we Italians have. Another great tradition in ravioli. Very very good and beautiful. Thanks Chef Corrado.

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FISH

It does not look like it, but this is fish! I really do dream one day to learn how to cook, but as I immediately want to be doing dishes at this level…I think better not to start. Just enjoy what the great chefs create.

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MY GARDEN

This is one of Corrado’s specialties and one of my favorites; seasonal vegetables and unexpected seasonings; both beauty and taste, a feast for the senses.

I LOVE

Another favorite vegetarian dish, the cookpot made with all the delicious vegetables of the season by Alain Ducasse.

Posted on: Sunday, December 7th, 2014

Posts of the month on 10CorsoComo

Milano

Seoul

Shangay

Beijing