• Photo Credits: Richard Haughton

Trend

“Trends exist, also in gastronomy. They can be found in the air breathed between rooms and kitchens, as well as outside in the streets and in the times that run by fast, unpredictable, impossible to harness.” Cook_inc. 22 tells a little – yet important – bit of what is happening in Italy, in Europe, in the world; “What’s the next big thing?”, ask Andrea Petrini and Nicolai Nørregaard. Big Bang, a talk about the trends on the remote island of Bornholm, turns out to be a premise of what will happen, or might already be happening in the kitchens of the world. From the North Sea to the Bay of Cádiz, where Alexandra Forbes takes us to El Puerto de Santa María, to Aponiente. “How deep is the sea” that flows under the diners’ feet in the restaurant of Ángel León, where the chef has made a conscious ecological choice and where the food is beyond delicious? Discover it! In the hardworking, yet hidden village of Fagnano Olona, a great cook, an outsider of the Italian culinary world, does not jump on the bandwagon of quick fashion, but is able to look ahead and remain stable. It is Silvio Salmoiraghi, in his Acquerello restaurant, who tells Lorenzo Sandano about his path and his culinary anti-trend personality.

In London you will have fun with Andrea Petrini and Jeremy Chan (good, very good, uber-handsome and a bit weird), walking around the Peckham shops and Ikoyi restaurant. Not a Nigerian restaurant, but a workshop, casual and umami, that might drive you a little crazy as well – read the text and you will understand. With Tania Mauri we discover Massimiliano Prete and his evolution / revolution in the world of pizza with the two ‘Gusto’s from Saluzzo and Turin and his newest place: Sestogusto.

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