Modern gastronomy goes toward two directions at the same time. From one side it expresses every kind of possible and conceivable novelty, matching aromas and flavours never juxtaposed before, sectioning food in order to obtain new fragrances, new kind of cooking, more and more dainty and amazing dishes.
On the other hand, they are an essential starting point for whoever wants to approach the cuisine.
The memory hands down recipes from generation to generation, which contain a cultural inheritance which will never be overcome by any progress of the current gastronomic culture. Main task of who deals with art of cooking is to preserve that cultural inheritance expressed by every place. (….Ciò è indispensabile non tanto per mantenere in vita artificialmente tradizioni morte e sepolte per i più, come semplice operazione di mercato o vezzo snobistico). Experts are pushed to search and to propagate ancient recipes and tastes which are dying out and main reason is to be aware that without past, there can’t be future.
The gastronomic renewal necessarily goes through the elaboration and revision of pre-existing dishes, as new ideas come from the ashes of old ones. It doesn’t exist an innovation which come from nothing. Nothing is created, but everything is transformed, especially for cooking.