Franco Aliberti, chef Photo by Paolo Picciotto - copyright
The chef Franco Aliberti, that is already arrived in Milan, is the first who design and produce the dishes containing his circular menus by himself. Ecosustainability and reuse of less noble part of the ingredients are the focalized menu at Tre Cristi restaurant in via Galileo Galilei 5 in Milano.
Now is just born the first collection of dishes-sculptures that takes as models the vegetables and vegetable nudes, intentionally left white and pure to exalt with simplicity that elegance of the perfection of Mother Nature. But in the future we will see color: the chef is infact trying to use natural colors that derive from the less noble parts of the subjects, through a process of
extraction. An example? The juice of the carrot or beetroot peel to blend the subjects. Exhibition works that do not stop at only design but that will soon be proposed, during the Salone del Mobile, also in purchase to the most loyal customers, in a limited collection of 50 pieces.
After many prototypes and tests the solution was found in the use of ceramic powder obtained from the processing of pottery, again another part less noble that has the advantage of not having to be cooked, then glazed with suitable products for the food use, in a process that lasts from 2 to 5 days.
A tactile path that amplifies the senses and the pure taste of the individual ingredients, the rediscovery of punctual, elegant and clean flavors. And from the ingredient to the dish, and then go back: the idea is in the future that of edible creations inside the dishes.