The cook knows how to “cook / transform” the nature of food. The sounds produced by their work, the movements, breath are music that accompany it. The art of the musician is “cooking / transform” these sounds and create an environment that can join cooks, musicians, audience.
The experience shared by cooks and musicians is to face every night a “performance”: different audience, menu or raw materials, inventory or improvisational, the artist/cook is in a state of uncertainty that can only be overcome through a creative idea.
variation of fish and shellfish raw at ‘”aerosol” seawater essence and ginger
Cod (Gadus morhua) in four firings
A to Z … with its broth filtered amaretto
Stones, herbs and coal
Meringue fermented with garlic sorbet “nytro” with tomato and basil
Performance by the Equipe Cuochi Veneto
Pierluigi Lovisa (Team Chef)
Gianluca Tomasi (Team Manager)
Valletta Marco (Public Relations)
Sound and music by Adriano Clera and Michele Braga