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OROCCOCCORO
CULINARY
POSTER
PRESENTATION:
PROLOGUE
//LA RISATA
16 PERSIARAN AMPANG
13.03.014
KUALA LUMPUR
0
0
.
9
h 1
MENU
JANUARY: Smoked Scallop Carpaccio with Egg White Mimosa, Celeriac Salad
and Vanilla Rice Sauce
FEBRUARY: Baby Spinach Salad with Orange Segment, Walnut, Oven Baked
Cinnamon Ricotta, Tomato Cherries and Black Winter Truffle
MARCH: Piano Grillo Olive Oil Vegetables Terrine Served with Parmesan
Crusts
APRIL: Burn Cube of “Blue del Moncenisio” Cheese on Beetroot Mousse
MAY: Carrot Pannacotta with Salt Crusted Shallot and Strawberry and
Almond in Balsamic Vinegar
JUNE: Green Peas Cream with Seared Salmon Trout and Horse Radish Paste
and Gold Sheet
JULY: Purple Potatoes Parmantier with Deep Fried White Bait, Basil Leaves
and Peaches & Raspberry
AUGUST: Lobster Tartare with Quail Egg Yolk, Ginger Mayonnaise, Boiled Claw
Stuffed with Foie Grass and Edible Flowers
SEPTEMBER: Pan Seared Pigeon Supreme with Chocolate Sauce Chestnut
Chips and Dark Cherries
OCTOBER: Grapes “Sugoli” with Merengue Walls and Fresh Passion Fruit
NOVEMBER: Banana & Honey Millefoglie with Berries Coulis Frizzy Candies
DECEMBER: Chef Cocaine with Rum Jelly
Andrea Genio
CULINARY OROCCOCCORO POSTER PRESENTATION
The event will join the excellence of art and Italian cuisine in the world, through
the creation of an international event that will cover, United Kingdom (London),
Malaysia (Kuala Lumpur) and Italy (Torino).
OROCCOCCORO
It's a globalized cultural artistic movement born in 1996, which contains the below
Italian artists, drafter of the poster OROCCOCCORO, and residents in different
States. Inspired by futurism, the movement encompasses every type of art form
and expression, from painting to photography, from cinema to gastronomy.
CULINARY OROCCOCCORO MANIFEST
Italian chef Andrea Genio, resident in Malaysia, coming into contact with this new
artistic currents and immediately fascinated by the keynote of the whole movement, to promote and disseminate the Italian excellence in the world, presents a
menu directly inspired by the STYLISTIC DICTATES of the manifesto to be presented simultaneously in three are different. The recipes presented in the menu will
be investigated by the main representatives artist by creating a collection of art
works that will be presented during the event.
PARTNERSHIP
Featuring GVCI (Italian Virtual Chefs Group) network of chefs, restaurateurs and
culinary professionals who work in the field of Italian food outside of Italy. They
belong to the moderated Internet Forum (in Italian) of the Virtual group GVCI
Italian cooks, which has over 1700 members working in 70 countries around the
world. Itchefs-GVCI network also includes restaurateurs, sommeliers, food beverage manager &, other hospitality operators, manufacturers of food and wine,
importers, distributors, retailers and media people.
EVENT DESCRIPTION
The event will take place simultaneously in three different countries. We will
present the menu of CULINARY MANIFEST "OROCCOCCORO" in t restaurants in
Kuala Lumpur, London and Italy. This menu will be simultaneously processed
visually by three major exponents of the OROCCOCCORO art movement, a collection of works of art that will be presented during the event.
Culinary Manifest
1. Daily eat do it with love and respect
2. A dish stimulates all senses of a person. The view of the presentation. The taste of itself. The
sense of smell with aromas emanating from the plate. Feel that it can and you must use your
hands. Hearing with the sound of chewing or the breaking of the bread. The sixth sense is given
by the trip and the passion with which the Cook and the waiter there, until the end of the meal.
3. A restaurant is composed of individuals who work tirelessly to serve you the best product
possible. Rispettateli and respect them. Do not use mobile phones or other gadgets that distract
from what happens on the table. Talk and share what you want with the people sitting with you.
4. Cooking and an art and a science that can only be evaluated subjectively and as such should
remain. Perfection is not utopia, and you can only find in the imperfection of things. Nothing it's
disgusting, it's delicious.
5. Like all existing arts the kitchen can't bore you. Experience, Create and Enjoy
6. Kitchen: it's tradition, it's news and will always be the future. The important thing is that a
Cook is not static.
7. Every human being nationality have memory tied to a banquet table. Make in the way that
even your children will have one.
8. A good restaurant serves not only food but also feelings and experiences.
9. A table with wine and food enjoyed among friends is the best gift that a person can receive.
Becouse we must also enjoy table.
10. If a Cook doesn't have the courage to defend his dish: or his plate is worth nothing or he
don’t worth anything (Marinetti by a Chef)
Andrea Genio