Gennaro Esposito - chef of Torre del Saracino in Vico Equense - is ready to go ashore on Capri Island, with a new adventure named Mammà: it will open next mid-June on the famous Piazzetta, proposing a Mediterranean/Caprese cuisine for 60 seats maximum. In the kitchen with Gennaro, his long-time sous-chef of Vico Salvatore La Ragione. Plus, in a place nearby Mammà, Esposito will run a pizzeria with a wood oven and 50 seats: pizza napoletana and fritti
5 July–29 September 2013, The Somerset House in London will host "Ferran Adrià and the art of food", a major retrospective exhibition on chef Ferran Adrià and the restaurant he built to become the world’s best. Charting the evolution of elBulli, the exhibition will feature an in-depth, multimedia display of each of the essential ingredients that make up the culinary creative mastermind of Adrià and his team: research, preparations, presentations
The fourth floor of Eataly, on the Ostiense neighborhood, hosts today the first edition of Roma Food & Wine Festival, a format following in Milan event's footsteps: from May 17th to 19th, Identità Golose and Merano Wine Festival will join forces to put together 15 chefs' dishes and hundreds of wines from 60 Italian winemakers, a three day event marked by gourmet food and wine. Click here to get all the informations you need
On Tuesday May 28th, 2.30 pm, at the Terme di Montecatini (Pistoia), Gualtiero Marchesi and Paul Bocuse, founders and honorary presidents of Euro Toques association, will award Sirio Maccioni, the New York Le Cirque's restaurant owner, with the first international prize Euro Toques Italia, created by new president Enrico Derflingher. "I'm happy to celebrate Maccioni, a maestro, un real, great maitre", already commented Marchesi himself
Arcangelo Dandini, chef/owner of L'Arcangelo restaurant in Rome, neighborhood Prati, will replace Enrico and Roberto Cerea in the Roma Food&Wine Festival, on Friday May 17th from 7 to 10 pm. Dandini will prepaire Pollo alla romana, Chicken Roman style
La Plage Resort in Taormina (Messina) is going to host five dinners signed by important Italian chefs: first appointment, May 21th with Pietro D'Agostino of Taormina's Capinera; June 18th with Angelo Sabatelli of Masseria Spina in Monopoli (Bari), July 16th with Paolo Barrale of Marennà in Sorbo Serpico (Avellino), August 6th with Marco Sacco of Piccolo Lago in Verbania and September 2nd with Roy Caceres of Metamorfosi in Rome
Massimo Bottura and Marta Pulini's dishes in Milan. You might taste them from May 17th to 25th at Caffè Carlyle in corso Garibaldi 84, Brera neighborhood. The Cafè will host the special temporary restaurant of Franceschetta 58, Modena's more easy-going restaurant of the notorious chef. Every dish in the menu will cost 15 euro; 45 euro for 3 dishes. Booking at +39.02.29003888 at email@example.com
Carlo Petrini, the founder of the Slow Food movement and of Università degli Studi di Scienze Gastronomiche in Pollenzo, and also a columnist of Repubblica newspaper, has just been awarded with the Birra Moretti award for spreading food culture, an important award that is part of Il Premiolino, promoted by Birra Moretti itself. Together with Petrini, other journalists were awarded: read who here
The name is Winter Garden by Caino and it's the new fine dining restaurant of The St. Regis Florence: the menu was conceived by Valeria Piccini, chef of notorious Da Caino in Montemerano, near Grosseto, while Michele Griglio is the executive chef. The wine menu is signed by maitre and sommelier Mirko Eutizi, together with Maurizio Menichetti. There's the intention to offer an authentic resume of gastronomic culture of Tuscany
A good news for Bergamo restaurant scene: M1lle Storie e Sapori, address viale Papa Giovanni XXIII 18, is the new place of Giampaolo Stefanetti, a chef who has worked for more than 30 years beside Cerea family, between Bergamo and Brusaporto. The cuisine, marked by affordable prices, is mainly fish-oriented, there's a wine-cellar rich with champagne and a little shop selling great products. Lighter menu at lunch, phone +39.035.4220121
Libera Terra, an association born to value properties that were confiscated to organized criminality, directed by Don Luigi Ciotti, just won the first edition of the premio Francesco Arrigoni, an award bearing the name of the journalist from Bergamo prematurely passed away. The prize will be given by wife Antonella and sons Dante and Gregorio next Saturday 4th, Francesco's birthday, in the San Pietro in Lamosa monastery, Provaglio, Franciacorta region
El Celler de Can Roca in Girona is the best restaurant in the world according to the World's 50Best 2013. Joan, Josep and Jordi Roca climbed over Renè Redzepi's Noma in Copenhagen, Denmark, that ranked first on the last 3 editions. The podium is completed with Massimo Bottura's Osteria Francescana. Mugaritz of Andoni Luiz Aduriz in Errenteria, Bask Ccountries, ranked fourth. Fifth, Eleven Madison Park of Daniel Humm in New York
Massimo Bottura is the first chef in the history of World's 50Best Restaurant (12 editions) to climb up to the podium: Osteria Francescana ranked third. Behind, great news for 4 Italian colleagues: brothers Massimiliano and Raffaele Alajmo of Le Calandre ranked 27 (+5 on 2012), Umberto Bombana of Otto e Mezzo in Shanghai, China, ranked 39° (new entry), DavideScabin of Combal.Zero is 40th (re-entry), Enrico Crippa of Piazza Duomo, 41th (new entry)
Brothers Jordi, Joan and Josep Roca from restaurant El Celler de Can Roca in Girona, Spain, revealed in London all the details of El Somni, "The dream", a long-awaited culinary opera, a multi-sensorial gastronomic experience that will involve also videos, robots and music. It will be centered around number 12, inpired by XVII century French chef François Vatel and release together with audiovisual artist Franc Aleu. All the informations coming soon
Everything is ready at The Georgian, the fourth floor of Harrods di Londra, for today's Identità London superlunch. Protagonists of the supermenu: Massimo Bottura from Osteria Francescana, Enrico e Roberto Cerea of Da Vittorio, Carlo Cracco from Cracco, Gennaro Esposito from La Torre del Saracino, Luciano Monosilio of Pipero al Rex and Davide Scabin of Combal.Zero. Soon online all the pictures
Themes and characteristics linked to extra virgin olive oil, told by Luciana Squadrilli
Close-up, the chef from Viareggio Cristiano Tomei. A few months ago he moved his Imbuto to the Lu.C.C.A. - Lucca center of contemporary art, tel. +39.0583.491280, a centre which, until June 9th 2013, will host Antonio Ligabue’s exhibition “Instinct, genius and folly”, three words that are also suitable to describe the chef born in 1974
Visiting Cristiano Tomei in the new location of the Imbuto, inside the Lu.C.C.A. - Lucca center of contemporary art – while there’s a show on Antonio Ligabue, seems like a twist of fate. The title of the exhibition is in fact “Instinct, genius and folly”, and up until the end you’re not sure if this is referred to the tormented artist from Guastalla or to the “primeval chef” who recently moved from Viareggio into the Renaissance walls of Lucca.
Tomei, born in 1974, with a bandana rolled around the head to hold his long hair, is a volcano full of totally natural energy. In his kitchen there aren’t only machines: everything is hand-kneaded, hand-cut, hand-processed, starting from the sliced bread served during the meal, ready for the guest to shamelessly use it to finish the sauce, even if a visitor from the exhibition on the ground floor should arrive at that very moment, thus admiring what’s in the dishes too. It’s also a surprise for the guest, who “blindly” place their order, deciding only how much they want to spend, from 20 to 90 euros.
Sandwich with oil mayonnaise, raw fish with lemon zests, tomato and fried artichokes
Not to mention the extra virgin olive oil, the main character in his cuisine (with no extremisms though, when butter and cream are necessary, he uses them too) which he chooses mostly among those produced in the Lucca area, adaptable and balanced thanks to this land that is half way between mountain and sea. From the starter to the dessert, here the extra virgin olive oil is often the main ingredient, calibrating its intensity. Like in the case of the sumptuous oil mayonnaise which accompanies the sandwich filled with raw fish and lemon zest, tomato and fried artichokes – a small masterpiece of flavour and freshness, served in a fast-food style container – and it’s also the base for the superb burnt cream made with Russian salad and prawns, where it manages not to tower over the crustaceans.
Fake risotto with vegetables with raw scampi and a caramel made with prawn heads
The extra virgin olive oil is also the protagonist of the signature dish of the chef from Viareggio, the Garfagnana beef stracciata served on pine-bark. The bark is heated up in order to heighten the aroma, that is to say that of the wood and that of the oil with which the chef massages the raw meat, to which he adds some diced fat, toasted in a pan, and crispy potato chips. This is a dish worth “sniffing”, one you must eat with your hands, following the primeval, carnivorous instinct, reassembling, in your mind and in your mouth, the flavour of a lightly cooked steak.
Garfagnana beef stracciata served on pine-bark
giornalista, napoletana di nascita e romana d'adozione, cerca di unire le sue tre passioni: mangiare, viaggiare e scrivere
| published on 25-03-2013 in FRANTOIO SQUADRILLI