Last May 2009, an invitation arrived to act as an
interpreter in a cookery course held at the Osteria La
Loggia degli Ottoni, Matelica, Italy. Although having two
left hands in the kitchen, I gladly accepted the invitation
with a hint of excitement. What would be so special about
this course? Who would be the participants? How much would
I learn? These were all the questions running through my
mind.
Our host chef was Claudio Modesti, a local celebrity and
entertaining speaker with an impressive resume'. He was
born in Esanatoglia in the province of Macerata in the
central region of Le Marche Italy, and works as a medical
doctor. He is Chairman of the Mycological Group of
Macerata, professor of CAMM (association of mycology in
Macerata), and a consultant at a truffle cultivation. He is
official taster and sommelier of the Association of Italian
Sommelier (AIS) and AIS teacher in courses on cooking
techniques, food and wine accompaniments in particular with
mushrooms, truffles, and vegetables. He has been Chairman
of the Commission of Regional AIS Marche Tasting panel,
catering consultant and member of the Board of Tasting for
Salame di Fabriano.
Claudio Modesti has written three Italian language books:
"I mieli uniflorali incontrano i formaggi tradizionali
italiani" (editor. Geronimo); "I tartufi in cucina" e "Lo
spignolo in cucina: un tartufo epigeo?" (both editor.
Hacca). He Has performed as a guest speaker in several
conferences related to wine, and in 2008 was featured on
Italian television programme Eat Parade , RAI TV on 02
Marche 2008.. Recently, he was also the protagonist on an
Italian TV station Canale 5 in a cult programme called
Striscia La Notizia where he outlined the use of chemical
additives in food. Impressive stuff.
The day arrived. It was a small but interesting group of
aspiring chefs. One of the first lessons I learned was the
territory around Matelica is not only dedicated to
Verdicchio Wine, but the particular morphology of the
territory has provided a habitat suitable to nurture the
best products like the spreadable Ciauscolo salame, liver
sausage and Lardellato. The production of local and
excellent cheeses is uniquely combined with honey and Sap,
syrup made from the grape must. The territory has shaped
the regional cuisine and it became quickly evident and
often said by Claudio Modesti, that local products should
be used in the preparation of all recipes to obtain the
best results.
The organisers expressed great satisfaction on the first
edition of the cookery course run by Dr. Claudio Modesti,
The course was attended by aspiring chefs from Great
Britain, and covered concepts of healthy Italian cuisine,
highlighting local produce and quality of raw materials
that should be used in the preparation of recipes.
The participants ventured into many historical and recently
revived recipes and preparations, and then tasted their own
creations in entertaining evening sessions, all without
forgetting the combination food and wine.
The course heralded a great success for local products,
especially to local delicatessen producer Bartocci of
Matelica, now a strong supplier of meats to Osteria La
Loggia degli Ottoni where the course was held.
----------------------------------------------------
The author Vincent Sandford runs a consultancy agency in
San Severino Marche (MC) and may be contacted on +39 0733
645233. Visit his website http://www.hoteldellaloggia.it
EasyPublish this article: http://submityourarticle.com/articles/easypublish.php?art_id=61191
0 comments
Post a Comment