New appointment with the project “ORTHografia: literary review of “good food”, promoted by the school library of the Aldo Moro Institute of Trani.
The protagonist of the meeting is the starred chef Angelo Sabatelli, owner of the restaurant of the same name in Putignano.
In front of an audience of students, friends and colleagues the chef presented his book “Iosh! Contemporary Puglia”.
“It is not a banal title, but the expression of what Puglia has to offer today”, explains the Chef himself.
Through a friendly chat led by moderator Francesco Donato, Angelo Sabatelli told a large audience of students the salient points of his professional life experience, characterized by 14 years of work in the East, in particular in Jakarta, Hong Kong and Shanghai. Then the return to Puglia and the opening of his renowned restaurant. In the preface of the book, the Chef explains his relationship with our territory: “I have been to fantastic places, but my thoughts were always on Puglia, when I came on holiday my favorite activity was visiting the markets, there I saw ingredients that they made my eyes shine and which I would never have been able to find where I was.”
The book, therefore, is not just a simple recipe book, but a sort of culinary autobiography that tells how his passion was born and how he has developed his vision of cooking over time, through the discovery of new products, new techniques and new combinations. of flavours, exotic and local.
His curiosity towards the use of ingredients also made him a forerunner towards foods that a few years ago were not considered edible. In fact, the chef recalled the customers’ amazement when, way back in 1987, he started putting flowers on their plates. He said that the idea was born by observing cows in the pasture that not only ate grass but also flowers. So after careful documentation he began to propose flowers on his dishes.
The presentation then continued with the illustrious speeches of Dr. Pietro Spagnoletti, Coldiretti regional manager, Dr. Nicola Valente, director of the Giovanni XXIII institute of San Ferdinando, the chefs Pietro Zito and Stefano Di Gennaro and the greeting of the beauty councilor of Andria, doctor Daniela Di Bari.
There was no shortage of questions from the students present and the final thanks expressed through the delivery by the head of the institute of a “special dish” to chef Sabatelli, who promptly reciprocated by proposing a show cooking in which he prepared one of his dishes delicious.
