The genius of TuttoToscana Chef Andrea Trapani’s magic palate: Signature dishes inspired by Liguria’s most traditional recipes
Kati Peters probes the secrets of Liguria’s delectable native cuisine with Apicius Executive Chef Andrea Trapani as he confides his most cherished childhood Ligurian food memories.
Trapani waxes nostalgic as he talks fondly of his epicurean sensory influences: savory coastal flavors of seafood, citrus and opulent olive oil, the fragrant aromas of Genoa’s renown Pra basil, the tanglble visual appeal of the Riviera’s markets.
“I always liked seeing and breathing in what I saw”-He literally glows as he describes growing up in his family’s restaurant. Trapani knew when he was ten that he had a passion for cooking.
He literally glows recounting details of his favorite childhood dish, trofiette bianche e di castagna, pesto di basilico di Pra, fagiolini e patate.
We wanted to really analyze this recipe.
Trofiette bianche e di castagna is an artisanal Ligurian specialty crafted with finely ground chestnut flour pasta rolled into dainty tapers.
A key flavor, fragrance and ingredient in Ligurian cuisine is basil. Trapani selected an extraordinary basil originating from the renown 15th century Genoan neighborhood of Pra, giving him the right to label his pesto “basilico di Pra.”
Blended with the tang of authentic parmigiano reggiano, ground pine nuts and olive oil, the Pra basil pesto intoxicates us with it’s heady perfume and create and immediate palpable impression of actually being in Portofino, in the heart of Liguria’s Riviera.
“I want to transmit flavors, make them feel our land with this dish; I will do my best to rebuild with the local ingredients.” – A. Trapani
Strongly charismatic, both Trapani’s recipes and his looks are sure to rock New York at the end of the month.
Come back to our blog on Monday when Meaghan Kacsmar will tell us all about the dry run for the James Beard Foundation VIP New York dinner October 29, where not only the trofiette, but the entire four course menu was previewed by a group of forty guests.
To attend our events, ticket costs, and dates, see the links below:
Oct 24 – De Gustibus @ Macy’s Herald Square
Oct 25 – Astor Center Aperitivo
Oct 28 – James Beard Foundation Lunch
Oct 29 – James Beard Foundation Dinner
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About the blogger: Kathryn Peters is a certified culinary student completing her undergraduate studies in Hospitality at the University of South Carolina.
Photo credit: Meaghan Kacsmar