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“Roma Baccalà”, chef Paglia champion of innovation and tradition

In September at Garbatella, in the pop heart of Rome, cod was staged. A unique gastronomic journey between tradition and innovation. Ostissimi, the Association of Hosts of Rome animated the second edition of “Roma Baccalà”, proposed in a thousand variations for lunch and dinner. Four days, in Damiano Sauli square, dedicated to his “irresistible connections between food, religion, history, myths and chance”. A ground on which Rome plays a leading role. A young chef from the capital, Rocco Paglia, was awarded the “First prize for culinary art Acir Gran Roma Baccalà” after a challenge between 15 chefs from all over Italy.

Chef Paglia in perfect balance between innovation and tradition

Rocco Paglia, 34, after Italian and international experiences, created Mabe, one of the revelation restaurants in Centocelle, another pop district in recent years at the center of a real foodie revolution.

The philosophy of Mabe: “Spontaneous cuisine, which means created on the spot, dictated by the seasonality of the raw materials and the inspiration of the chef, linked above all to traditional Italian dishes”.

Cod in red

The small masterpiece of cod conquered the jury with a double shade of red. There was the Tropea onion and beetroot. Double for chef Paglia: the special Anna Dente prize was also awarded, promoted by Centro Agroalimentare Roma – La Casa della Gastronomia. The of him the dish “that has best known how to combine tradition and innovation”.

Until Sunday at Garbatella you can taste cod

Meetings, tastings, workshops and reflections on the fish specialty that calls into question history, religion, anthropology and popular culture. “This edition enters the heart of tradition, where the culture of cod in Italy has an important place – explains Francesca Rocchi, artistic director of Roma Baccalà -. Here we have chosen not to offer ‘street food’ in the now most widespread sense of the term. We have chosen the version of the most historic Osti di Roma by expanding the culinary offer and to combine them with the story of the festivals dedicated to cod that are so many in our country. Objective: an overall cultural vision focused on history, rituals, customs “. Among the protagonists of this second edition Anna Maria Palma and the TuChef cooking school in Rome, not only in the organization of the event but also in the workshops.

  • Event website: www.romabaccala.it

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