Ecco la traduzione in inglese, mantenendo i tag HTML e la formattazione originale: For Francesco Sodano, chef of the restaurant Famiglia Rana in the Verona area (one of Italy's two new two-starred restaurants), time is a fundamental ingredient. He learned this as a child in his native Somma Vesuviana, watching the famous Piennolo tomatoes being woven into long hanging bunches (the "piennoli"): month after month, they concentrated their flavor—almost a magical consequence of the devoted waiting of those who anticipated consuming them. The son of hotel management school teachers and therefore an avid reader of cookbooks and culinary magazines, with a knowledge of an impressive variety of techniques, he confessed his creed at FoodExp: technique must always be at the service of taste, and technology applied to catering must not transform it into something it isn't. To be clear: technology is fundamental, especially today, but cooking must remain emotional. For the audience, Sodano prepared one of the most appreciated dishes of the entire two-day FoodExp event: the 100-day Pigeon. It is preserved in beeswax for exactly one hundred days (because time, as mentioned, is an ingredient) and then presented in different ways: the breast with pollen garum, lavender, and honey; the leg cooked confit with a honey glaze; and the liver in katsuobushi style.
