Kiwi, avocado and bottarga. A green dish, a tribute to the plant world. And lots of applause. Last night, chef Carlo Cracco successfully closed, in front of an immense crowd never seen before like this year, the final evening of the Bottarga Festival held in the historic center of Cabras, in the Piazza del Gusto. Not a first or second course, no bread: Carlo Cracco, as he had already anticipated a few days ago, proposed an original, fresh and innovative dish.
During his performance, the starred chef showed all his skill with quick and precise gestures that captured the attention of the audience, while his stories and explanations made the experience even more engaging. "Cabras is a place where the sea meets the land, and from this union a product is born, bottarga, which contains centuries of history - he said - While the dish takes shape, we understand that the real magic lies in this bond between past and present, between nature and the expert hand that transforms bottarga into an unforgettable experience. It is an excellent, fascinating ingredient. I tasted bottarga for the first time in Venice many, many years ago, at first I didn't understand what it was, it was dry, it seemed like a cured meat to me. Then over time a great love was born. A territory like Cabras is not just a place, it is a story to be enjoyed".
Satisfied with the two days is the mayor of Cabras Andrea Abis: «We are reaping the results of an extraordinary 2024 edition, an edition designed with a new format that involved thousands of people in a two-day event full of events and with the presence of great guests. The path of quality tourism is the one we are planning and pursuing».
There was no shortage of cultural moments, including the dialogue with Pietro Catzola, chef of the Quirinale, and the wine contest “Colpi di Vernaccia”, which involved enthusiasts and connoisseurs and which saw the very young Luigi Cerundolo win first place. Second place for Tony Congia and third step of the podium for Maurizio Sanna. Best decoration Michele Spallone, best technique Tony Congia and best finger food also Michele Spallone.
