A book, as precious as the stars it has and tells, Euro-Toques Italia 2016 guide, officially presented last December by Excelsior Hotel Gallia, Milan, with the particpation of the Italian cuisine’s Gotha. Gualtiero Marchesi, for a start, founder of the “new Italian style cuisine” as well as Euro-Toques’s alongside his colleagues Pierre Romeyer and Paul Bocuse, father of the Nouvelle Cuisine, now honorary President of this association. The only one wanted, recognized and approved by the European Union which assembles more than 3000 member chefs and includes all of Italy’s 3 Michelin star ones. Needless to say, Enrico Derflingher was there too. He’s the Euro-Toques President (unanimously elected last January) and Euro-Toques Italy since 2012, as well as the best ambassador of the Italian cuisine in the world, after having been, among other things, personal chef of the English Royal family and chef of the White House in the George W. Bush Senior period. Marked by an elegant graphic appearance and full of information, the guide contains detailed profiles of roughly 170 chefs among the 200+ associated members and it was created by Italia a tavola, the information network, national distribution leader in the world of catering and hospitality. An important book which allows a thorough knowledge and a closer look at the most prestigious interpreters of the Italian Haute Cuisine, professionals who have always chosen quality, of both raw ingredients and skills. An all new publishing of such kind is the presence of portrtaits of all Euro-Toques chefs made by Renato Missaglia, now established as THE portraitist of Italy’s wine and food culture. In the guide, short biografies of the members but not only: every chef was asked to chose his own favourite dish, the one which he would offer a young gourmet candidate so that he can fully understand his cuisine.
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