Today we change point of view and move to Japan, or actually to Milan. Here Japanese chef Nobuya Niimori is at work at Sushi B.

He wanted to tell us in his own words (see below) how he approached this unusual world. This happened recently at Ferrowine in Castelfranco Veneto which hosted Italo Bassi, Eugenio Boer, Alba Esteve Ruiz and Francesco Brutto, all at work to create the ideal topping for the crispy base made by pizza chef Denis Lovatel from Da Ezio in Alano di Piave (Belluno).

We’re happy to welcome this piece by Niimori. (in the photo, left to right, Michela Ferro of Ferrowine, Italo Bassi, Andrea Valentinetti of d&g patisserie, the other chefs Niimori, Brutto, Boer, Esteve Ruiz and Lovatel and Giovanni Ferro of Ferrowine).

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=641

Leggi il testo integrale nel link FONTE (qui sopra)