An event worth to be mentioned, traking place on Sunday June 30th 2013: French chef Alain Ducasse will meet at Tenuta La Badiola in Badiola, near Castiglione della Pescaia (Grosseto), chefs and products from Slow Food Tuscany. The event will start at 5 pm with the market Tenuta La Badiola (free entrance), at 6 pm taste tesings (for kids also), and at 9 pm the Alliance dinner, 65 euro each. For bookngs +39.0564.944800. More details on La Badiola website
After being seriously damaged by a sea storm last winter, Clandestino has just re-opened on the sea-shore of Portonovo, near Ancona,. The very creative bistrot, signed by Moreno Cedroni, this year exposes a menu inspired to Great Britain and The Beatles, the band recording its first record 50 years now. There are dishes like Strawberry Fields Forever, Ice Jolly, Laver- bread and Roast beef... The menu is 85 euro. Info and booking +39.071.801422. See more here
Japanese chef Haruo Ichikawa just won the 2013 edition of Girotonno, a competition that took place yesterday night in Carloforte, Sardinia. The chef of Iyo, a restaurant in Milan, won over the Argentinian Emiliano Lopez, who had the award for the best presentation and Spanish José Luis Marìn Marugàn, awarded by the popular jury. "Ichi"'s dish is named To.Ka.Mi because it symbolizes the trip of a tuna from Tokyo to Carloforte and Milan
The title is "Fluidità" ("Fluidity") and it's the new book signed by Massimiliano and Raffaele Alajmo, the two brothers of Le Calandre restaurant in Rubano, near Padua, 3 Michelin stars. Pre-sale starts today online as the volume, 450 pages on a big size, will be out next November 24th. It's a natural prosecution of Alajmo's first book In.gredienti and it's expressed thorugh an unconventional plot and 68 recipes. 99 euro if you buy it now, 150 euro in November
The Food Repubblic: it's the main theme of Sunday June 2nd, the first one of Festa a Vico's 4 days, an event with over 200 hundred great Italian chefs cooking together in Vico Equense, near Naples. In order to celebrate the Day of Italian Republic, 60 chefs will prepare several dishes in the shops of the little town. One ticket costs 15 euro and the fee include 3 drinks and a bottle of water. All the money will go for charity
On Tuesday June 18th Mirazur in Menton (2 Michelin Stars), resident chef Mauro Colagreco will set a very special dinner: he will cook together with Massimo Bottura of Osteria Francescana in Modena and Quique Dacosta of the namesake restaurant in Denia, Spain, both 3 Michelin stars. The dinner will cost 250 euro per person, plus 80 euro for the wine pairing. Info and bookings: firstname.lastname@example.org and +33.(0)4.92418686
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
On April 28th 2013 Harrods welcomed guests to Identità London - The Lunch of a Lifetime. Video by Harrods (3' 36")
The events you cannot miss and all the news of topical interest from the food planet
Three of the four new members of the Italian section of the Jeunes Restaurateurs d'Europe: left to right Alessandro Dal Degan, Giuseppe Iannotti and Piergiorgio Siviero
A few fathoms to the South, leaving the Ligurian sea behind, the Tyrrhenian Sea begins. The sun is high in the sky, the beach on one side of the Castagneto Carducci marina and the Tombolo resort, owned by the Antinori family, and the vineyards on the other. Here is where the 20th congress of the Italian section of JRE, the Jeunes Restaurateurs d’Europe, took place, directed by Ligurian Andrea Sarri. Between Sunday 16th June and Monday 17th the members of one the two associations at the top of the Italian restaurant scene (the other is Soste, with older chefs, directed by Milanese Claudio Sadler, who was a Jre in the last century) divided themselves between this old settlement and the Antinori vineyards, between discussions and good food.
Leonardo Vescera of the Apulian Capriccio in Vieste sul Gargano
Besides, in the middle of the third decade of the association, I was surprised that behind closed doors the age of the members was discussed in a very weird way, in my opinion. In order to become a member, today you should not yet be 37 and at 45 you are out and become an honorary member (if this is ok, since like in all families there are some rows). Today the members are 83, a big, perhaps too big number. To be honest, I’m surprised they even speculated on raising the age limit, instead of lowering it. Something like being 42 to be accepted and 50 (half a century!) to be out. Starting from the guide, the way it is designed today, one cannot notice the young side (for instance, there are mothers photographed next to their sons). Imagine if this reform was approved.
However, there’s an idea behind which the Italian section, at least for now, has not agreed to. In a nutshell, the European headquarters want to eliminate the limits of age. That is to say, you’re either young or your not. Which means they would like to raise the minimum limit, but also the maximum one, one extra year per season, so as to soon reach half a century. It’s a lot but once half a century has passed, no more honorary members, no more families. There are other associations that don’t pay attention to age. You’re out (of the JRE) but on friendly terms. Or perhaps not, but in any case, this reform, blocked by Italy, is at least clear. After all, I’d prefer one extra twenty-year-old and a forty-year-old less, as even I, should a 42 year-old knock on the door of a group of young people, would ask what has he done in the previous 20 years.
Gourmet beef by Cristiano Tomei, chef at l’Imbuto in Lucca, the starter offered at the gala dinner which took place in the Guado al Tasso estate in Bolgheri
This year Alessandro Dal Degan of Tana in Asiago in the province of Vicensa enters the association – and deserves to be praised. Just like Piergiorgio Siviero of Lazzaro in Pontelongo (Padua). Then we move South, where being an entrepreneur is an even bigger challenge. Well done to Giuseppe Iannotti of Kresios in Telese Terme (Benevento) and Leonardo Vescera of Apulian Capriccio in Vieste sul Gargano. They too are the future of an Italy that doesn’t give up. Iannotti will turn 31 on December 6th, Dal Degan turned 32 on April 24th and Vescera 36 on February 20th. Siviero, finally, will celebrate his 33rd birthday on July 28th.
The four of them cooked three ideas each on Sunday night. Giuseppe Iannotti presented Pizzaiola: a fassona beef tartare with tomato gazpacho, garlic cream and powdered capers; Strawberries and salted codfish; Gorgonzola and black cherry cheesecake. Dal Degan Salted biscuit with smoked lard, wild blackthorns and hay milk; Barley with mugo pine resin, pine needles and buds, fibres of smoked colt and toasted bread crumbs; Asiago dolce bavarian cream with a maple pollen cream and olive oil biscuit; Siviero Black on black: black rice with squid ink creamed with almonds and candied cedar with raw squid; Breaded (non cooked) sole with asparagus and pistachios, raspberry vinegar and tuna sauce; Tea passion: white peach mousse with passion fruit Ceylon tea and a chocolate and salt biscuit. Finally there was Vescera’s Scorched tuna with citrus fruits, pink pepper and mint, salicornia sprouts and broad bean puree with orange; Veils of confit onion with red prawn tartare with lemon and mountain lard; Apulian tiramisu: stale bread with carob vin cotto, ricotta mousse and hot zabaglione with coffee.
And now all back to work in their respective restaurants.Paolo Marchi
| published on 18-06-2013 in PRIMO PIANO