Carbonara Day is back, an annual initiative created to celebrate one of the most iconic dishes of the Capitoline gastronomic tradition and scheduled for April 6th.
Various appointments and proposals for the dish made with bacon, egg yolks, pecorino romano, pepper and pasta.
The day, conceived and organized by the Italian Food Union and supported by Ipo-International pasta organisation, has chef Max Mariola as ambassador and will be presented next Thursday, 4 April, in Milan.
The festive event will offer enthusiasts, and others, classic and revisited versions of the dish, among the many, in particular, that of Massimo Sun which offers the Carbonara Roll, a hosomaki with egg cream, pecorino, pepper bacon and Mamenori (soy pastry). There is also no shortage of advice on preparation. For example, Chef Maurizio Lustrati recommends paying "close attention to the temperature of the egg, to find the exact point where the perfect cream is created", while Giuseppe Aronica invites, among the many proposals of the day, to taste a carbonara revisited in a hamburger with a recipe that includes, together with the scottona burger and the artisanal bun, crispy bacon, pecorino romano DOP, egg and pepper. "In our case, talking about a hamburger, the secret - says the chef - is cooking the carbonara cream at a low temperature".
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