Vineyards Magazine

Great success for the fifth edition of Gusto in Scena, an event conceived and edited by the journalist Marcello Coronini, which has shown to have no limits.

The success was due to the high number of visitors, around 3.400, 70% professionals, which have reached the Scuola Grande di San Giovanni Evangelista in Venice from 17 to 19 March. Waiting for “I Magnifici Vini”, a great tasting table with a selection of 71 Italian and international wines and two rooms devoted to the wines from vulcanic soil origin. In the Hall of Columns “Seduzioni di Gola” a selection of 30 manufacturers of culinary whims with rare and valuable products.

At Chef in Concerto, the Congress of haute cuisine, protagonists the big pastry like Gino Fabbri, Ernst Knam, Iginio Massari and chefs such as Andrea Aprea, Fabio Baldassarre, Gian Nicola Colucci with the Indian Chef Santosh Jori, Riccardo De Pra, Herbert Hintner , Nicola Portinari.

Next to them were up on stage nutritionist Evelina Flachi, known television personality and Shigemi Hikino Japanese colleague who further increased the level of interventions.

Over the past three years Gusto in Scena brought world-class chefs to offer, through studies of new dishes, tasty food and nice but health conscious, replacing through research and creative ingredients that generally abused in the kitchen. For 2013, Marcello Coronini has chosen the theme “Cooking dishes” salty “… Cooking with dessert without … Sugar “thus taking a further step in the study of a new kitchen.

Confectioners and chefs have felt very involved and have submitted reports of considerable thickness confronting each other after the speeches and launching an interesting comparison.

It was an incredible opportunity to see world-class chefs to test to make dessert without sugar. This has attracted many professionals and gourmets everywhere.

“These three themes have focused on the need for a new Italian cuisine that reconciles the pleasure of eating with health. We gave the course, for a large project with a cuisine based on natural, on the quality, freshness of ingredients, – explains Marcello Coronini –essential elements for the natural taste of the raw materials by reducing the need to enhance the flavors with added useless.”

To the chefs were asked to replace sugar with natural alternative ingredients, equally tasty in quantities less than 50%. And the great names of Italian cooking that took part in the festival responded with originality and creativity in proposing alternatives rice syrup, agave juice, chopped dates, honey, dried pineapple and smoothie, coconut oil, isomalt, fructose , stelvia, fruit concentrates, and much more.

“ The objective of Gusto in Scena has been to build a new concept of dessert in function of conscious diet at the time when the dessert is eaten. – continues Mr Coronini – At breakfast, a cake with sugar can be positive because your body needs fuel immediately and quickly. On the contrary, the same dessert taken at the end of a dinner, gives considerable problems especially to digest it because the contents are added to the rest of the meal. Let us, therefore, make a distinction between the morning cake and the sweet dessert after a meal. “

The goal of Gusto in Scena was very ambitious: make Venice, for the days of the event, the world capital of gastronomy and it was really succesfull.

Henry BORZI