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Marco Sacco giudice alla Prova del Cuoco per tutta la settimana, bis a maggio

Di
Roberto Zani
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140
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Continua l’esperienza di Marco Sacco nella popolare trasmissione di Rai Uno condotta da Elisa Isoardi. Un’occasione speciale per raccontare il territorio dei laghi e le sue eccellenze.

Mergozzo. Marco Sacco è tornato su RaiUno a La Prova del Cuoco, in qualità di giudice e di attento conoscitore della cucina italiana e dei suoi prodotti. Partendo dalle eccellenze del suo territorio, il Verbano Cusio Ossola, ricco di sapori di montagna, di terre di confine e di acqua dolce che lo chef due stelle Michelin ha sapientemente raccontato al grande pubblico riproducendo una ricetta delle sue ricette icona: “Riso, pepe nero e raclette di formaggio”.

Il Piatto, protagonista la scorsa estate di un doppio evento locale a Brissago e Cannobio, la Risottata di Confine, è diventato per la comunità locale che vive lungo le sponde settentrionali del Lago Maggiore, metafora di unione e crescita comune, un vero e proprio invito a vivere in una società aperta.

L’avventura de la Prova del Cuoco, continua con successo. Lo chef, patron del Piccolo Lago di Mergozzo, sarà ospite per tutta la settimana fino a venerdì 12 aprile per poi fare il bis nella settimana che va dal 6 al 10 maggio.

Nel corso del programma condotto da Elisa Isoardi, Marco Sacco, da grande esperto di alta cucina e maestro riconosciuto di molti giovani chef, commenterà i piatti dei concorrenti, darà loro suggerimenti, decretando, assieme agli altri giudici del programma, la migliore squadra di ogni puntata. Compito che avrà anche a maggio, ultimo mese di programmazione della popolare trasmissione del primo Canale, dove per l’occasione svelerà ai telespettatori i segreti della sua Carbonara au Koque, la versione eretica della popolarissima ricetta laziale.

Classe 1965, Marco Sacco è figlio d’arte, un’arte che ha coltivato con passione e talento fino a ottenere la doppia stella rossa: la prima nel 2004, la seconda nel 2007. Amante dei suoi laghi, Marco Sacco si batte da un paio di anni per sensibilizzare l’opinione pubblica sull’ecosistema delle “acque interne” e sulla loro materia prima: il pesce. Non a caso è anche conosciuto come “chef d’acqua dolce”. Dal 2016 fa parte del consiglio direttivo degli Ambasciatori Italiani del Gusto, associazione nata a livello ministeriale per promuovere la cucina italiana nel mondo.

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