FOOD&DRINK
Food at Casa Italia
With Davide Oldani, Sport and Food ambassador of the Italia Team, the flavors of the Italian and Brazilian traditions are blended together.
Thanks to the integration between the culinary traditions of the two countries, Casa Italia is again the result of a contamination, even in taste.
HORIZONTAL TASTE
Oldani, born in 1969, is the chef, creator of pop cuisine, makes great dishes from simple ingredients. His great masters were: Marchesi, Roux, Ducasse, Hermé.
CIAOLà: THE RECIPE
Ciaolà is a horizontal plate, between two cultures, two countries, represented in colors, flavors and fragrances, through the unity of a stylized torch.DISCOVER THE RECIPE
COCKTAIL CIAOLà
It comes from the interaction between the Italian bartender, Fabrizio Widgeon, and his Brazilian colleague, Nicola Pietroluongo, son of Italian immigrants in Brazil. The cocktail is made of Ciroc Vodka, Sicilian lemon and guava puree. Floating on the drink, some Italian red wine, a Cabernet, to give a final touch of elegance and acidity to the drink. As decoration, basil is chosen to add a very pleasant herbaceous aromatic note to drink.
For the mousse:
250 g ricotta cheese - 125 g whipped cream - 50 g hot cream - 50 g freshly grated Grana Padano cheese - 15 g gelatin
For the sauces:
Red: 100 g of plum tomato juice - 20 g sugar - ½ vanilla pod Yellow: 100 g water - 20 g sugar - 0.5 g saffron stigmas - 1 g cornstarch diluted in cold water Blue: 100 g water - 25 g sugar - 50 g of fresh and clean borage flowers - 1 g cornstarch diluted in cold water Green: 100 g water - 30 g fresh leaves of stevia - 1 g cornstarch diluted in cold water Decoration: 4 sheets of strawberry gelatin (8 cm high, 2 mm diameter) - 8 g of powdered Kafka.
Method:
For the mousse In a saucepan heat the cream and dissolve the squeezed gelatin. Remove from heat and add the ricotta cheese. Add the Grana Padano and finally the whipped cream. Divide the mixture into molds and let it cool in the refrigerator. For sauces Red: In a bowl whisk the tomato juice with the vanilla and sugar, strain and set aside. Yellow: boil water with sugar, bind with the cornstarch. Remove from heat and add the saffron. Cover with plastic wrap and leave to infuse for 20 minutes. Blue: in a saucepan boil water with sugar, bind with the cornstarch, remove from heat to cool up to 30 ° C and add the borage flowers. Blend and strain. Green: In a saucepan boil water, blend with the cornstarch, remove from heat and let cool to 30° C. Combine the leaves of stevia, mix and filter. For decoration Put the mousse on plates, sprinkle with the ground coffee, cover with the strawberry gelatin and then place the sauces.
