Tra erbe di Terra ed erbe di Mare

Si racconta la cucina dello chef Mirko Gatti

Classe 1981, originario di Como, lo chef Gatti ha aperto ad Ottobre 2018 il suo ristorante, Radici Restaurant a San Fermo della Battaglia, provincia di Como, dopo una lunga ed intensa carriera all’estero (quasi vent’anni), in particolare tra Londra e Copenaghen, dove è cresciuto professionalmente affiancando grandi maestri internazionali come Jason Atherton o Nuno Mendez.

Lo chef ha maturato la sua esperienza in realtà tra le più eccellenti d’Europa, come City Social, Arbutus, Chiltern Firehouse, e come il Relae e il Noma. Un bagaglio esperienziale veramente notevole che ha permesso allo chef Gatti di sviluppare un progetto unico ed innovativo su Como. Radici è il nome scelto per il ristorante. Un inno alle “radici”intense come intenso legame con Madre Natura. Lo chef porta, infatti, nei suoi piatti i frutti della montagna, del lago, della collina e del mare. La natura si racconta così in tutta la sua essenza in ogni portata dello chef comasco.

Ingredienti e prodotti che vengono lavorati nella “Test Kitchen”, un vero e proprio laboratorio di sperimentazione. In questo “ristorante-laboratorio” lo chef e il suo team sperimentano metodi sempre diversi e nuovi, tecniche di cottura ancestrali che esaltano i sapori veri degli ingredienti, tra cui molte a fuoco vivo (affumicature, cotture sul carbone, sotto cenere, etc..), e con grande spazio dedicato alle fermentazioni (miso, koji e kombucha di vari tipi). Basta pensare che all’interno della cucina vi è una grande griglia a più livelli per le cotture a BBQ e relative affumicature!

“La mia è una cucina vera fatta di tecnica, studio e ricerca. E’ una cucina caratterizzata da tre capidaldi: fermentazioni, fuoco e utilizzo di prodotti naturali, selvatici e non”, così racconta lo chef Mirko Gatti. Una cucina concreta, ancestrale, che rispetta i ritmi naturali della Natura. Una cucina a scarto zero: non vi sono sprechi! In questo laboratorio attento ai vari Habitat naturali è nata anche una linea di Natural Drink, juice naturali, proposti in quattro referenze all’interno del ristorante.

Il cliente ha la possibilità, dopo aver degustato i juice o le kombuche durante il percorso degustazione, di acquistare in loco i natural drink da portare a casa. Si tratta di un progetto innovativo di bevande salutari e genuine. Dovete sapere che i drink fermentati sono considerati un toccasana per il nostro sistema immunitario. Sono antiossidanti e anti-age. Inoltre favoriscono l’accelerazione del metabolismo incidendo anche sulla regolarizzazione dell’intestino.

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