Andrea Impero: all Umbrian biodiversity at Vinitaly

A second day under the stars with Umbrian biodiversity told and interpreted by the chef Andrea Impero, which led to Vinitaly the Michelin star of Fine Dining Elements of Borgobrufa. A narrative show cooking, as it has been defined, a true gastronomic story, as well as a delight for the palate, thanks to the dish “Porco Tuna”made with Porco Cinturello Orvietano “Urbevetus”, which was combined with the prized Rapetti del Lago Trasimeno, a tribute to the richness of the regional products registered in the Biodiversity Register belonging to the 3A Agri-food Technological Park of Umbria and official tool for censusing the resources regional native genetics.

In this, one of Andrea Impero’s signature dishes, the chef has worked with Orvieto’s pork belly like sea veal, recovering an ancestral preservation technique, with the view that for him preserving means “guarding” a product.

The “Porco Tonno” as demonstrated during the cooking show at Vinitaly, represents the valorization of agricultural work, a true alliance pact with the micro Umbrian territories, their ethical productions and their excellences. A dish perfectly in line with the commitment and attention that Borgobrufa SPA Resort and the cooking philosophy of Elementi Fine Dining have always carried forward towards the agri-food and food and wine identities that represent the authentic heart of our region.

“At Vinitaly, through this cooking show, I brought the work that I do every day in Umbria to the kitchens of Borgobrufa – said chef Impero – and the continuous research that I carry out to discover, promote and help these agri-food artisans and their micro productions. Umbria is a land strongly linked to its food culture and its typical products and it is also up to us chefs to contribute to saving them, preserving biodiversity and supporting those who produce and preserve them” – continues Andrea Impero – I must say thanks to the support of the Sfascia family, who like me strongly believe in a “cuisine of truth” and in a “very short supply chain” catering and tourism business model which not only bring value to the territories, but generate pride in its community”