ONORE AL GUSTO! DAL TAKE PUGLIA I MIGLIORI ABBINAMENTI CIBO/VINO
Laddove la terra produce i sensi si esprimono… Mi sembra un giusto inizio per raccontare la mia esperienza a Palazzo Guastamacchia, con la prima (di una lunga serie) edizione di “Take Puglia”. Ma andiamo con ordine.
Circa un mese fa la nostra redazione ha ricevuto un invito da Roberto Daddario, Direttore di Palazzo Guastamacchia e Responsabile della “D&D Eventi”, a prendere parte a questo nuovo format ideato da Davide Gangi e organizzato dal portale enogastronomico “vinoway.com” in collaborazione con “A.I.S. Puglia” e l’Assessorato alle politiche agricole e forestali della Regione Puglia. Si parlava di un evento unico nel suo genere, caratterizzato dall’elogio dell’abbinamento cibo/vino in un’atmosfera del tutto informale. Allora ci siamo incuriositi e abbiamo deciso di partire alla volta di Terlizzi.
Lunedì, 27 maggio 2013. Arrivo a Terlizzi in un primo pomeriggio soleggiato e varco la soglia dell’Ottocentesco Palazzo Guastamacchia, una cornice che sembra aver fermato il tempo per ricrearlo in una dimensione contemporanea. Mi accoglie l’ufficio stampa del “Take Puglia”, che mi accompagna in un tour del Palazzo, nelle cui stanze sono allestiti i tavoli assegnati alle varie cantine partecipanti per le degustazioni. Mentre osservo il via vai dell’allestimento e passeggio tra i tavoli del giardino immerso nel verde, incontro il motore di questo contest enogastronomico, Roberto Daddario, che mi concede un’intervista in cui mi racconta il modus operandi dell’evento, concepito come una specie di grembo in cui va a formarsi un concept del tutto nuovo, unico nel suo genere in Italia: lo scopo del contest, infatti, è quello di abbinare il cibo e il vino in modo anche non convenzionale, guidati sì da esperti sommelier dell'”A.I.S. Puglia”, ma anche e soprattutto dai propri gusti… Eh già, è questa la novità più accattivante, perché il contesto informale porta il “Take Puglia” a essere visitato da tante tipologie di persone, da quelle più esperte ai semplici appassionati o curiosi di nuovi sapori. E fa nascere inediti abbinamenti, da poter proporre al largo pubblico.
Converso anche con l’ideatore del format, Davide Gangi, il quale mi informa che grandi produttori abruzzesi e siciliani, visitando l’evento, hanno manifestato la volontà di replicarlo anche nelle loro Regioni, anticipando che probabilmente il festival “Take Puglia” potrà diventare itinerante, in un progetto di largo respiro che coinvolgerà tutte le Regioni italiane.
Al “Take Puglia” una piacevole sorpresa ci ha deliziato: un ospite di eccezione, Ivan Iurato, direttamente dal programma dell’anno “Master Chef” a cui è arrivato in finale, si è esibito in uno show cooking improvvisando un primo piatto con gli ingredienti che aveva a disposizione nella serata. Come l’ha definita lui stesso, una vera e propria “mistery box”, utilizzando i termini del programma televisivo di cui il concorrente siciliano è stato protagonista. Oltre a essersi raccontato nella sua sensazionale esperienza a “Master Chef”, ha ripercorso le tappe della sua passione culinaria, che oggi lo sta portando a girare l’Italia e a scoprire i sapori delle varie Regioni, per trarne spunti utili alle sue due passioni: la cucina e la poesia! Eh sì, perché Ivan è anche un poeta e sta cercando di unire queste due forme di arte in un libro, che alternerà ricette della tradizione siciliana e non a versi scritti da lui.
Ma torniamo al contest… Si è trattato di un vero e proprio festival, durato tre giorni, da sabato 25 a lunedì 27 maggio. Nella serata del sabato si è tenuta una cena di Gala, dove 6 Chef di fama nazionale hanno preparato delle portate abbinandole a dei vini d’autore, provenienti dalle cantine partecipanti all’evento e sono stati giudicati da una giuria apposita che ha decretato i migliori abbinamenti, tra portate e vini. Nella giornata di domenica e in quella di lunedì, invece, varie degustazioni si sono alternate a verticali di vini a cui hanno preso parte esperti, appassionati e semplici interessati. Segnaliamo la verticale di uno dei massimi produttori vinicoli italiani, Gianfranco Fino.
Ivan Iurato, infine, ci ha preparato un primo piatto improvvisato davvero squisito: orecchiette di farina di ceci neri gratinate e adagiate su un letto di fonduta di formaggi, con decorazioni di pancetta a crudo. Per chiudere in bellezza, in una festa di papille gustative!
Pubblichiamo i tre migliori abbinamenti per ogni piatto, scelti dalla giuria del “Take Puglia”, formata da esperti, giornalisti e operatori del settore enogastronomico (fonte: Ufficio stampa “Take Puglia”):
Trenette di farro con zucchina, cozze e pomodorino
Chef Tiziana Parlangeli – Ristorante Osteria degli Spiriti – Lecce (LE)
1° Classificato – PUNGIROSA CASTEL DEL MONTE BOMBINO NERO DOCG 2011 – RIVERA
2° Classificato – ROSATO FERVIA CASTEL DEL MONTE DOC 2012 – COLLE PETRITO
3° Classificato – FIANO MINUTOLO IGT PUGLIA 2012 – POLVANERA
Cappuccino di troccoli con ragù di fave e pistilli di zafferano
Chef Gegè Mangano – Ristorante Li Jalantuùmene – Monte Sant’Angelo (FG)
1° Classificato – PUNGIROSA CASTEL DEL MONTE BOMBINO NERO DOCG 2011 – RIVERA
2° Classificato – ROSSO IGT PUGLIA 2009 – CASALTRINITA’
3° Classificato – ROSATO NEGROAMARO 2012 – CANTELE
Riso, patate e cozze “secondo il mio punto di vista”
Chef Angelo Sabatelli – Ristorante Angelo Sabatelli – Monopoli (BA)
1° Classificato – IL CASTILLO LOCOROTONDO DOP 2012 – CARDONE
2° Classificato – CALAFURIA ROSATO IGT SALENTO 2012 – TORMARESCA
3° Classificato – ROSARO’ NEGROAMARO IGT SALENTO 2012 – FEUDI DI GUAGNANO
Anguilletta di Lesina arrostita con insalatina di barbabietola alla menta e emulsione di yogurt magro
Chef Michele Rotondo – Ristorante Masseria Petrino di Palagianello – Palagianello (TA)
1° Classificato – MARICO’ NEGROAMARO 2010 – MASSERIA CISTONARO
2° Classificato – LAMANERO PRIMITIVO IGT SALENTO 2011 – TENUTA TRE FONTANE
3° Classificato – LE CAMARDE NEGROAMARO E PRIMITIVO IGT 2010 – FEUDI DI GUAGNANO
Coscetta di coniglio avvolta nella pancetta dolcemente arrostita, patata all’extravergine, asparagi e tartufo nero
Chef Maria Cicorella – Ristorante Pashà Caffè & Restaurant – Conversano (BA)
1° Classificato – TERESA MANARA NEGROAMARO 2012 – CANTELE
2° Classificato – ENNE NEGROAMARO IGT SALENTO 2011 – TENUTA TRE FONTANE
3° Classificato – LE BRACI IGT SALENTO 2006 – AZIENDA MONACI DI SEVERINO GAROFANO
Capretto in porchetta di olive e lardo, sgagliozza alla barese e purea di cicerchie al cipollotto
Chef Ottavio Surico – Ristorante Osteria del Borgo Antico – Gioia del Colle (Ba)
1° Classificato – CENTOFUOCHI PRIMITIVO MANDURIA DOP 2011 – SOLOPERTO
2° Classificato – LE BRACI IGT SALENTO 2006 – AZIENDA MONACI
3° Classificato – BARONE PAZZO PRIMITIVO IGT SALENTO – VETRERE
Lucia Nachira
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- Una delle stanze di Palazzo Guastamacchia
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- Il giardino di Palazzo Guastamacchia
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- Un momento dell'evento
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- Un particolare
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- Lucia intervista Roberto Daddario
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- Lucia intervista Davide Gangi
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- Lucia intervista Ivan Iurato
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- Lucia intervista Ivan Iurato
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- Ivan Iurato e Roberto Daddario
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- Un momento dello show cooking
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- Ivan Iurato intento ai fornelli
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- Ivan Iurato intento ai fornelli
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- L'evento da una diversa angolazione
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- Ivan Iurato conversa con una ospite
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- La preparazione della mozzarella
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- La preparazione della mozzarella
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- La preparazione della mozzarella
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- Ivan Iurato
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- Ivan Iurato e Lucia Nachira
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- Una delle premiazioni
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- Una delle premiazioni
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- Una delle premiazioni
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- Una delle premiazioni
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- Una delle premiazioni
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- Una delle premiazioni
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- Ivan Iurato intento ai fornelli
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- Una delle premiazioni
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- Ivan Iurato intento ai fornelli
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- Ivan Iurato alle prese con la fonduta di formaggi
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- Ivan Iurato sta per infornare le orecchiette
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- La creazione improvvisata di Ivan Iurato
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- La gente attende la creazione di Ivan Iurato
Foto di Massimo Cordella
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