Emanuele Cini Carlos Tristancho
La Dehesa and the Extremadura gastronomy
Carlos, attore e cuoco, filantropo e amante della cultura racconta in questa intervista il modello millenario della Dehesa utilizzato dalle popolazioni dell'Extremadura. Carlos ci racconta l'evoluzione della cucina e la gastronomia raccontate in un escursus millenario per arrivare sino ai giorni nostri con Ferren Adrià e la capacità mediatica dei cuochi di oggi.
Video table of contents
- Carlos Tristancho
- The Dehesa
- The Mattoral
- Them perfect triangle
- Three important things for Dehesa
- A good pattern
- A millennial model, like transhumance
- The importance of this philosophy
- My life and my marrriage
- The cuisine and the new gastronomic revolution
- Gastronomy is an art
- The evolution of the chef
- Media influencer today's Chef
- Reflections on today's world
- The chef need the product's culture
Interview information
Country: ES
Region: Extremadura
City: Tierra de Badajoz
Wikipedia: https://it.wikipedia.org/wiki/Dehesa
Urls: Sito internet azienda
Carlos Tristancho
Date of birth: 05-03-1955
City: Spagna
School: High school or Secondary
Profession: Entrepreneur
Languages: Spagnolo
Document by: Antonio Lamattina e Entoni Rasku
Video by: Luca Nicola
Created: 20-04-2017
Questo video fa parte del seguente archivio
Study trips of the University of Gastronomic Sciences
Study trips of the University of Gastronomic Sciences
The archive collects the documentations from study trips which involve the students of the University of Gastronomic Sciences. Film documents recorded by students show the places, people, companies and gastronomical cultures encountered in various areas of the world through the eyes, voices and sentiment of witnesses that students met during their study trip. Archive promoted by the University of Gastronomic Sciences.
