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Culinary journey through the textures of stone
In this article, we discuss the project born from the collaboration between Gaggenau, a leading German company in the kitchen appliance sector, and the magazine Cook_ inc. published by Vandenberg and curated by Anna Morelli.
Cook_inc. is a contemporary culinary magazine that promotes food culture through its protagonists and workplaces.
The project titled Percorsi is a collection of recipes expertly crafted by the hands of Michelin-starred chef Luigi Taglienti (restaurant LUME in Milan).
Progressive Menu
1. Scallops and cardoncelli mushrooms with black truffle Perlage (on the left)
2. Endive Tatin, saffron, and wild black pepper (on the right)
The chef has ventured into creating professional dishes with refined taste yet perfectly replicable in a home environment, thanks to Gaggenau appliances’ technology.
Cooking techniques such as baking on a refractory stone (for bread and pizza), steaming (for gentle vegetable cooking), or sous-vide (for marinating and preserving food) are some of the technologies offered by these appliances.
This cookbook offers a culinary journey rooted in the Mediterranean while also looking towards the world. It is conceived as a sort of logbook, written by four hands, presenting 5 Menus (Progressive, Cultivated, Extraordinary, Conscientious, and Stone) and does so through the photographic shots of Sofie Delauw.
Cultivated Menu
1. Bresse chicken with seaweed, almond blancmange, and morels (on the left)
2. Steamed meringue (on the right)
The backdrop to these gourmet dishes, with fresh and authentic colors and excellent quality ingredients, are some of the materials that Pietre di Rapolano has carefully selected for color and type.
Extraordinary Menu
1. Snail potage with celery root milk (on the left)
2. Braised veal muzzle with sparkling wine and natural vegetables (on the right)
The stone textures frame these dishes, where technique and innovation blend.
Conscientious Menu
1. Modern carpione vegetables (on the left)
2. Ephemeral salad of white melon, curry, and cinnamon (on the right)
The selected materials, such as Calacatta marble (PDR121 CALACATTA) and gray travertine (PDR015 CONCRETE), sourced from Tuscan quarries, have unique color and veining characteristics that make each one special and unique.
The richness of tones and shades is due to nature’s wonderful genetic heritage.
Stone Menu
1. Beef diaphragm and sea urchins (on the left)
2. Pumpkin and chinotto ravioli (on the right)
The digital format book is downloadable at the link:
https://www.gaggenau.com/global/experience/inspiration/recipes-of-luigi-tagliente
Photos by Sofie Delauw:
Recipes by Luigi Taglienti:
The magazine curating the project is COOK_INC.
