Antonella Ricci and Vinod Sookar talk about the Apulian tradition and their cooking philosophy in the new Food Network program.
Antonella Ricci e Vinod Sookar from tomorrow, Saturday 14 October, at 5.45pm, they will tell you about Food Networkdigital terrestrial channel 33, the Apulian tradition and their cooking philosophy in the new program Eat Puglia Love. The cooking show will keep us company for six weeks, the episodes will be available for streaming on discovery+ immediately after the linear broadcast.
The protagonists of Mangia Puglia Ama
Antonella Ricci he has two loves in life, cooking and his homeland, Puglia. Vinod Sookar has been at his side for over 20 years: together they made the Michelin star of the family restaurant in Ceglie Messapica (BR) shine and they enjoyed preparing menus that start from tradition and then fly with imagination.
They brought their philosophy of tasty simplicity to Milan with Ricci Osteria, a story born from their shared dream of a concrete, sincere cuisine, made with ingredients from Apulian producers, respecting the raw materials. Because they are there traditions that it is not enough to tell, they deserve to be experienced: like Sunday lunch in Puglia, when we gather around the table to meet and be together.
The philosophy of the program
It’s exactly this vision of the kitchen as an act of love and sharing that is the basis of Mangia Puglia Ama. In each episode, chef Antonella will prepare a menu different that starts from the book of his family’s secrets, among the classics of the Apulian tradition, the scents of the garden and the specialties of the Ricci house.
Between featured recipes of the bet: orecchiette with broccoli and toasted cherry tomatoes, cavatelli drowned in tomato sauce, stuffed artichokes in tiella, capunti with mussels, beans and turnips, bombette in vincotto sauce.
Each menu will then end with the exotic touch of Vinod, who will prepare a dish with thesecret ingredient that Antonella chose for him. Turmeric and anchovy toast, spicy tropical fruit salad, mussels in coconut milk, and much more: a real journey through flavours which unites the souls of the two chefs in a family story, made up of traditional recipes reinterpreted in a creative and contemporary key.