There will also be a Lake Garda dish in the innternational menu of the new Museum of Modern Art (MoMA) restaurant in San Francisco, which will be called In Situ and will be opened in June. The menu will consist of 80 recipes provided by the greatest chefs in the world. Among the five Italians chosen, there will also be Riccardo Camanini, chef of the Lido 84 in Gardone Riviera: his Spaghettone Butter and beer yeast, launched last summer, has been liked so much to be judged worthy of representing the top of world gastronomy in this place which will be directed by the great Corey Lee (Three Michelin Stars in San Francisco with his Benu). Lee has been for two weeks in Gardone Riviera to learn all the secrets of a seemingly simple dish, which had already earned the enthisasm of a myth of world cuisine such as Alain Ducasse: last summer the great French master was the guest of the Lido 84 kitchen for the Gelinaz event, and on that occasion Ducasse tasted the Spaghettone of Richard. Shortly afterwards, during a dinner with French President François Hollande, he has famously described it as the best dish he had ever tasted. An authoritative judgment, followed by Corey Lee decision to include it in the list of great recipes to be proposed at the MOMA, in a restaurant conceived as a kind of gourmet extension of the museum display.
“I am so happy – said Riccardo Camanini, which manages the Lido with his brother Giancarlo -. And I’m particularly produt to represent Italy in such a fundamental international showcase with a signature dish like pasta. ” For the record, the Spaghettone is made with just three ingredients: Abruzzo pasta, Piedmont butter signed by Beppino Occelli, and beer yesat dried and crumbled over the spaghetti. In other words: a masterpiece of simplicity.
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