Sphere of tinca (tench) fish with gold leaf, seaweed, saffron, & squid ink. Most interesting "innovative" dish I ate in Italy, by #enricocrippa of #piazzaduomo. Tinca is a brackish (fresh w a little salt) water fish in the carp family which has delicate, sweet flesh. Gold leaf was an homage to Crippa's teacher. Mindblowing use of local ingredients & global technique. Very few do this well, Crippa leads the pack. #ciboitaliano #modernistcuisine #piemonte #alba
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  • saltyseattleSphere of tinca (tench) fish with gold leaf, seaweed, saffron, & squid ink. Most interesting "innovative" dish I ate in Italy, by #enricocrippa of #piazzaduomo. Tinca is a brackish (fresh w a little salt) water fish in the carp family which has delicate, sweet flesh. Gold leaf was an homage to Crippa's teacher. Mindblowing use of local ingredients & global technique. Very few do this well, Crippa leads the pack. #ciboitaliano #modernistcuisine #piemonte #alba

  • nazilamI dunno. That looks a little precious to me and clashes with my spangles.
  • saltyseattle@nazilam normally I'd agree and I won't be recreating at home, but he clearly understood tradition very well and paid brilliant homage to it in many other dishes that I felt it kind of sweet that he included this more innovative dish that was an homage to his mentor.
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