29 October 2014
John Cage, a passionate and profound connoisseur of mushrooms, would have liked this book. Funghi is much more than a collection of recipes: it is a photographic catalogue of the underwood and an invitation to the exploration of secret places. For the chef Régis Marcon, in fact, going mushrooming means getting in touch with the woods, with their silence, their depths. You need to know how to look, to have patience, to be able to identify trees. All talents that can’t be improvised, but are learned over the years, as your knowledge grows. The book draws attention to the virtues of less well-known mushrooms, making them the unexpected protagonists of curious recipes, like mushroom tea (to be served as a first course), stewed peas and fairy ring mushrooms and desserts made from caramelized morels. A whirl of forms and colors, poised between gastronomy and the art of representation. Published by 24 Ore Cultura.