The gourmet journey of a starred chef.Up and down Italy in search of unique ingredients

What drives a starred chef to temporarily pause his cooking to undertake a trip around Italy?Guided by the spirit of discovery, Edoardo Fumagalli collects the quality ingredients necessary for its creation with particular attention to the origin, their history and the passion of the producers who take care of them.

The chef is looking for excellent ingredients and products to create a recipe inspired by love for nature, curiosity, respect for each food in its "simple complexity".And from the gift of Michel, his “cooking friend”:there presses, an instrument dear to French cuisine;Edoardo wants to innovate the technique in a vegetarian variant to extract vegetable juices.

Arriving at Locanda Margon, Edoardo dedicates himself to the development of his new recipe, the "leek à la press, glazed in reserve wine vinegar, rice brittle and Diamante cedar cream”.Start by cooking the leek, the protagonist ingredient.The embers will toast the sweet and tasty vegetable from the Ca' Magre organic farm, in Isola della Scala (Vr):the intact and soft central part will become the heart of the recipe;from the external leaves, flavored by cooking fumes, the press will extract the smoky vegetable juices.The rice of Riserva San Massimo, a natural oasis in Gropello Cairoli (in the province of Pavia), will become puffed and crunchy, frying in oil, and will be perfumed with a sprinkling of Diamond cedar, the variety of cedars cultivated since ancient times in the Riviera dei Cedri, in Calabria.A julienne of leek, the spontaneous mustard flowers from the vineyards around Locanda Margon and the carnation petals embellish the heart of the leek placed on a bed of Diamante cedar sauce.The final touch to the star chef's recipe will be given by the acidity of the icing with thevinegar raw from Acetaia San Giacomo, located in Novellara, in the province of Reggio Emilia.

The enchantment is served, wrapped in a bouquet of perfumes that tell the story of the Italian territories that respect nature, that love the environment, explored on board a DS4 E-Tense Travel spirit plug-in hybrid.

“Sustainability and the transition to the world of electrification represent one of the assets on which DS works.In every communication we do, we always talk about our vision of the evolution of mobility", he says Massimo Palumbo, Communications Manager DS Automobiles, commenting on story in stages of chef Fumagalli's journey, published on the pages of LifeGate, which will be presented as an Italian case history of the Stellantis group.

The reason for valorising this journey is simple.The narrative, Palumbo tells us, “focuses on art de vivre. The destination is not the objective of the story, but the journey itself is, the experiences you have, the people you meet.We took advantage of one of DS Automobiles' assets, which is gastronomy, to tell the story of a journey around France in search of excellent ingredients on an international level.We have done the same thing, thanks to the collaboration with LifeGate, also in Italy, narrating the journey through the Italian territory of a starred chef in search of excellent ingredients to create a unique recipe."

And he continues by saying “this longform illustrates very well three elements that are fundamental for us:our idea of ​​sustainable mobility on board an electrified car;the idea of ​​travel and the ability to appreciate in an experiential way what gives value to the journey itself, such as the places or people met;and finally, the possibility of telling this story through different platforms and communication channels."