Introduction to “Rice, Snow and Smoke”: A Culinary Tribute to the Alps
She calls it “Rice, Snow and Smoke”, a risotto that embodies the essence of the Alps without imitation, but rather evocation. The dish is crafted with creamed smoked mountain butter and a broth derived from stale bread, which has been recovered and transformed into the central element of the dish. To complete the composition, polenta powder and dried apple are added, serving as direct references to snowy landscapes, lit fireplaces, and mountain cuisine characterized by essentiality and memory. The result is a dish that works by subtraction, playing on delicate contrasts and a flavor construction that speaks of cold, heat, and time.
Chef Pietro Parisi
Olympics, Territory, and Responsible Cuisine
The recipe was born as a tribute to Olympic values, understood not only as competition but as sharing, respect for the environment, and dialogue between tradition and innovation. These themes have always been central to Parisi’s culinary path, which utilizes simple ingredients and contemporary techniques to convey an idea of conscious cuisine. The use of stale bread is not accidental; it is a choice that reaffirms the chef’s commitment to fighting against food waste, transforming what remains into a noble element of the dish. This vision looks at sustainability as a daily practice rather than a slogan.
The Path of Pietro Parisi
Trained in the kitchens of Alain Ducasse and Gualtiero Marchesi, Pietro Parisi has built a personal signature over time, rooted in the territory and open to experimentation. Today, he signs the gastronomic proposal of Tenuta Contessa Farm Resort & Spa on the hills of Lattarico, in the province of Cosenza. The structure is also an agricultural company with vineyards, olive groves, and pastures, a context that allows the chef to work in continuity with the raw material and the landscape. It is from here that a cuisine is born, capable of speaking of distant mountains starting from the South, keeping the story, memory, and the sense of limit at the center.
For more information on Chef Pietro Parisi and his culinary creations, visit Here