Folia Cuoma Proma “Italian cuisine without borders’
By Bruna Galvão – From Japan to Peru, passing through Poland, the United States and Spain, without forgetting Brazil: Italian cuisine is present in most of the world, the result of the diaspora of its population in all continents. In San Paolo, a new proposal enhances the “Italian-Munic cuisine” by relying on more than a thousand recipes with influences from Italy by the planet: Falia cuisine.
Launched in 2023, the project was initially focused on the organization of private dinners and events with “Italian -inspired dishes created in various countries or copyrights that combine national and imported ingredients”.
Five months ago, Felia took a new step and opened her restaurant, Quintal Falia, in Vila Madalena, one of the most cosmopolitan neighborhoods in the state capital and which, under the command of chef Enrico Landulfo, promises an “Italian cuisine without edges”, with menus that change week.
“The idea came through a study on Italian-Brazilian gastronomy and the perception that this phenomenon has been repeated all over the world, over the centuries, and continues to happen to date, in different ways”, Landulfo, son of Italian father and mother Bahia reveals and which causes childhood memories. CLOVIS IN Salvador “.
Among the dishes served at the restaurant are the “Philly Cheesesteak”, a Panino in Philadelphia in the United States, created by two original-American brothers in Abruzzo, in the center of Italy; The “Canoneline di Stingray”, inspired by Catalonia, Spain, whose gastronomy was influenced by the Italian chefs who worked for the local aristocracy centuries ago; And the “Lazanki”, a mass emerged in Poland through the chefs who worked at the court of Queen Bona Sforza [1494-1557].
“We also have an Italian-Japanese fish tartar, which illustrates a more contemporary gastronomic fusion, very seen in restaurants in global metropolises,” explains the chef.
Of course, Italian-Brazilian cuisine could not be excluded. An example is tiramisu, the traditional Italian northern dessert, which, in the version of Felia, uses Brazilian ingredients such as Cachaça Minas Gerais, CaPada Diamantina, cocoa and southern Bahia nibs. .
Source: Terra
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