Spaghetti aglio e olio: original vs. gourmet with 3 Michelin star chef Norbert Niederkofler

In this new episode we’ll talk again about an Italian super classic: spaghetti aglio e olio (garlic and oil). To do so, we climbed the Plan de Corones (Kronplatz) at 2200m above sea level. Here is the AlpiNN, Norbert Niederkofler's new, dizzying restaurant. The three-star Michelin chef has made the mountains not only the key to his cuisine, but the metaphor of his ethical approach to nature and catering. Together with Niederkofler and Fabio Curreli let’s discover the original recipe of the symbolic dish of Southern Italy and the mountain version with ingredients coming from South Tyrol (Dolomites).

In collaboration with Monograno Felicetti https://www.monogranofelicitti.it/it/

The two conservation procedures can be applied to different wild herbs at the base of the so-called "zero waste" cuisine:
Wild garlic butter 4:05
Wild garlic oil 8:12

Check out our first cook book ORIGINAL & GOURMET: https://shop.vertical.it/en/products/original-gourmet

Watch all the videos of the "Orignale e Gourmet" series: https://www.youtube.com/watch?v=kkQUblKCkOg&list=PLWKLqE-7K4-byYH-HZtUh2fsF9tvNxQhs

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http://italiasquisita.net/