{"id":3729,"date":"2011-10-04T11:11:32","date_gmt":"2011-10-04T09:11:32","guid":{"rendered":"http:\/\/www.photogeisha.org\/?p=3729"},"modified":"2017-10-16T18:12:02","modified_gmt":"2017-10-16T16:12:02","slug":"nun-so-pe-lasini-i-confetti-candies-are-not-for-donkeys","status":"publish","type":"post","link":"https:\/\/umbertostefanelli.com\/photogeisha\/?p=3729","title":{"rendered":"Nun so\u2019 pe\u2019 l\u2019asini i confetti! – Candies are not for donkeys!"},"content":{"rendered":"

Riprendo molto volentieri un articolo che scrissi due anni fa per il blog del mio carissimo amico, Alex The Jaguar Pezzani.<\/p>\n

“Ferran Adri\u00e0, la sua cucina molecolare, destrutturata e, secondo alcuni giornalisti nostrani, troppo chimica e poco salutare.<\/p>\n

Il sottoscritto, che ha avuto la fortuna e l’onore di assaggiarla, dissente fortissimamente dall’inutile polemica scatenata dai nostri presunti mezzi d’informazione.<\/p>\n

Cinquemila coperti l’anno, a fronte di una richiesta che supera abbondantemente il milione, mi fanno supporre che i pi\u00f9 fortunati ed accaniti gourmet possano, s\u00ec e no, riuscire a mangiarci tre volte nella vita.<\/p>\n

Intanto questi imbecilli superficiali e malinformati descrivono il pi\u00f9 grande Genio culinario dei tempi moderni, come un avvelenatore di masse a colpi di texturas o un sofisticato killer armato di sfericos ed azoto liquido.<\/p>\n

Li vedrei bene – molto bene – a spalare in miniera ed a mangiare i succulenti cheeseburger di un noto fast food americano”.<\/p>\n

Ogni ulteriore commento sarebbe superfluo.
\nCome si dice in quel di Porto d’Anzio: “Nun so’ pe’ l’asini i confetti!”<\/p>\n

ENGLISH<\/span><\/strong><\/p>\n

I gladly propose again an article I wrote two years ago for the blog of my dear friend, Alex The Jaguar Pezzani.<\/span><\/p>\n

“Ferran Adri\u00e0, his molecular cuisine, unstructured, and, according to some Italian journalists, too unhealthy and chemicals.<\/span><\/p>\n

I – who had the good fortune and honor to taste it – very strongly disagree with this useless controversy unleashed by the Italian media.<\/span><\/p>\n

Five thousand place settings per year, in view of a demand that far exceeds one million, let me think that the most avid and lucky gourmet may eat at this Restaurant three times in the life.<\/span><\/p>\n

Meanwhile, these negligent and ill-informed idiots describe the greatest culinary Genius of modern times, as a mass poisoner with texturas shots or as a killer armed with sophisticated sfericos and liquid nitrogen.<\/span><\/p>\n

I would see them well – very well – to work in a mine and to eat the juicy cheeseburgers of a famous American fast food. “<\/span><\/p>\n

Any further comment would be superfluous.
\nAs we say in Anzio: “Candies are not for donkeys!”<\/span><\/p>\n

<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Riprendo molto volentieri un articolo che scrissi due anni fa per il blog del mio carissimo amico, Alex The Jaguar Pezzani. “Ferran Adri\u00e0, la sua cucina molecolare, destrutturata e, secondo alcuni giornalisti nostrani, troppo chimica e poco salutare. Il sottoscritto, che ha avuto la fortuna e l’onore di assaggiarla, dissente fortissimamente dall’inutile polemica scatenata dai… <\/p>\n

<\/div>\n

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