I TA L I A N
STYLE
EDITION:2011.2012
4 路 italian style
Restaurant
La Pergola H
einz Beck. Executive Chef at La Pergola since 1994, Heinz Beck is the recipient of numerous awards for outstanding achievement throughout a long and prestigious career. The menu at La Pergola is his greatest achievement to date - innovative and exciting while maintaining a respect for culinary tradition and remembering that great cooking is about fresh ingredients
handled with sensitivity and passion. ’I want, Beck says, to transmit emotions through a balance of aromas, flavours and colours.’ Like the Rome Cavalieri and La Pergola, Heinz is very much a part of Roman culture and society. In 2000 he was awarded the Gold Medal of the Foyer of Artists Award, an International Award from La Sapienza University of Rome, the first time the award had been given to a chef.
Chef Heinz Beck
Rome Cavalieri Waldorf Astoria Hotels & Resorts
00136 Roma Via Alberto Cadlolo, 101 Tel.: +39 06 3509 2152 Fax: +39 06 3509 2165 www.romecavalieri.it/lapergola.php e-mail: LaPergolaReservations@hilton.com
r e c ip e :
Crispy Sea Bass’ cannolo with melon salad and celery
P RE P ARAT I ON : Ingredients: (For Sea bass)
600 gr Sea Bass 1 lemon ¼ chive’s bunch 100 ml cream extra virgin olive oil, salt
( F o r l e m o n j e l ly ) 100 ml water 1 lemon 5 gr sugar 1 gelatin leave salt
( C a n n o l o S t u ffi n g ) Clean and fillet sea bass. Use ¾ fillets for make a tartare and dress it with lemon juice, chive and salt. Cut the rest of sea bass in small pieces. Add cold cream and blend in a mixer. Spice with salt and peel lemon. 100 gr celery 100 gr carrot 1000 gr onion 2 small tomatoes 1 small parsley bunch 2 garlic gloves 100 ml white wine 1 ½ water extra virgin olive oil
(For Melon and celery’s salad)
4 slice of bread
2 celery stick 1 melon 1 chervil bunch 1 tarragon bunch 50 ml fish broth salt
(Fish broth)
(Porto Wine sause)
(Bread’s cannolo)
½ kg fishbone of sole or turbot
6 · italian style
100 ml Porto wine
( J e l l y l e m o n ) Wash lemon and peel it. Parboil peel in hot water. Replace water twice. Now boil water with sugar and add lemon peel and let it steed for 1 hour. Strain lemoninfused add gelatine leave soaked in water. Season with salt and lemon juice. Leave in refrigerator and cut it into slice. ( B r e a d c a n n o l i ) Cut bread into slice. Spread sea bass stuffing, place tartar and jelly’s slice in the middle of bread slice. Roll up each slice and cooking brown in extra virgin oil until become crispy. ( F i s h b r o t h ) Wash vegetables, cut them into pieces and sauté with extra virgin oil and garlic. Add fishbones and sprinkle with white wine. Add water. Cook for half-an-hour and filter. ( M e l o n a n d c e l e r y ’ s s a l a d ) Wash and cut into small pieces celery sticks. Brown with extra virgin oil. Add fish broth and cook till it becomes soft. Peel melon halve it lengthwise and remove all seeds. Cut half melon into small pieces. Blend the remain and season with salt and lemon juice. Combine celery, melon pieces, chopped herbs and melon sause. ( W i n e s a u s e ) Boil Porto wine and thicken it. Spread wine sause in the bottom of plate. Lay down a bed of melon salad and serve cannoli. Garnish with melon sause.
m ad e in Italy
Italy for
A
ITALIAN STYLE
ll over the world Made in Italy is synonymous of Quality, Tradition and Innovation. Italy is the land of fine cuisine,
of cooking made by natural prime quality ingredients using
front page:
Grana Padano Cheese
advanced equipments. Italy is the land of traditions, of kitchen recipes made according to ancient methods passed from a generation to another. Italy is the land of improvement in which technology is refining
Ristorazione Italiana Magazine Enogastronomy magazine, pizza and mediterranean culture
every day. Italy is the country of Excellence. Italian Style 2011 - 2012 is the special issue of Ristorazione
Edited by Accademia Group di Famà Enrico via Botticelli 22, 33053 Latisana (UD) autorizzazione Tribunale di Udine n. 2 del 27.01.2011
Italiana Magazine that collects a lot of italian excellents. Among the many manufacturers of equipment and food producers, Italian Style proposes the exclusive recipes of the best known italian chefs selected by Michelin Guide. ITALIAN STYLE: ITALY FOR MADE IN ITALY.
special issue
years 2011 - 2012 Director: Enrico Famà
Editorial unit: via Botticelli 22, 33053 Latisana (UD) Editorial staff: Stefano Zadro, Enrico Bianchini, Laura Nascimben, Michela Furlanis, Alberto Pertile, Graziano Giuseppe Rubes, Giovanni Antonino, Franco Micheli, Anna Maria Gatti, Attilio Amerigo Maria Del Re Project managers: Elena Pasqual, Stefano Zadro Photo by: studio fotografico “Immagine” Graphic planning: Studio Idee Materia Print: Tipografia Veneta - Padova
www.ristorazioneitalianamagazine.it ristorazioneitalianamagazine@gmail.com
August 2011 · 7
Know-how,
Innovation, Quality and Reliability
…a 50 years spannin g story
The Coppola S.p.A, with its head office in Scafati, is a food processing industry that has been working in the food farming business for 50 years. In 1960 Domenico Coppola begins the long and consolidated history of Coppola S.p.A., to create the one of the most reliable and qualified company of the whole sector. Our business success key is based on the constant devotion given by its owners, today at the second generation, and on the choice to differentiate the production, skilled in two sectors, in the tomato and in the fruit world from conventional agriculture and especially from organic one. Not only, so, whole peeled tomatoes, tomato puree and chopped tomatoes, tomato fillets, cherry tomatoes and special tomato sauce, but also semi-finished fruit products for the most important European companies that produce Baby Food, Fruit Juice and Fruit Jams and Marmalades. Different productions all planned with a special quality policy that the company follows from its foundation and that it improves
step by step with the reaching of the certifications: ISO 9001, ISO 14001, IFS, BRC, BIO, DEMETER, KOSHER. However the quality culture isn’t dictated only by systems regulations, followed with strictness but by a company vision that has as its basic aims to continue to hold in the market quality products that respect the health of the consumer and the environment. This is guaranteed by a careful selection of countries of origin, by a raw materials constant monitoring and by close controls during all the process and packaging phases, to assure the delivery of only “high quality” products.
fields to aim always at the development of the typical product. Quality and Skills, but also Innovation, great choice possibility and product exclusivity like Bag In Box: the Pomizza, a special tomato pulp thought for the pizza preparation but ideal also for a lot of dishes and other exclusive products such as the “Pelatone”, a delicate tomato pulp made only with long peeled tomatoes, the Cherry Tomatoes in small cubes, excellent for Italian bruschetta, for pizza and for fresh sauces and the Cherry Tomatoes Passata, and other interesting new products to discover and to taste. Coppola Company is a lively com-
pany, managed by energetic businessmen, closed to issues that go over the company daily life. As matter of the fact that the company actively supports, with the same engagement, the NPO Trame Africane onlus that with the Machaka project is realizing a lot of initiatives with the aim to help people who live in poverty, especially in the Meru Region (Kenya) to improve their future. Passion, perseverance and new ideas, in the business and in the social, are for the company the fundamental tools to face with optimism the next future with the sole target: “to enjoy working”.
Coppola Company uses for its tomato and fruit products only Italian raw tomatoes and Italian raw fruits that come from South Italy characterized by favorable weather conditions and by the richness of its
Coppola SpA
84018 Scafati (SA) • Via De Risi, 13 • Tel. 081.863.1996 • Tel. 081.863.3370 • Fax 081.863.5579 info@coppolaspa.it • www.coppolaspa.it
8 · italian style
the “special” Tomato Pulp...not only for Pizza!
WHOLE PEELED TOMATOES CHOPPED TOMATOES FINE TOMATO PULP
OROPIZZA TOMATO PUREE CHERRY TOMATOES
INDUSTRIA CONSERVE ALIMENTARI COPPOLA S.p.A. - SCAFATI (SA) Tel. +39 081 8633370 - +39 081 8631996 - Fax +39 081 8635579 E.mail: info@coppolaspa.it - www.coppolaspa.it
Pinchiorri
Restaurant
Enoteca
Chef Italo Bassi
Where to find them: Pinchiorri Enoteca Restaurant 50122 Firenze Via Ghibellina, 87 Tel.: +39 055 242757 Tel.: +39 055 242777 Fax: +39 055 244983 www.enotecapinchiorri.com
I
n the heart of the city of the “Medici” where both Michelangelo and Giovanni da Verrazzano were born and is only two minutes walk from the “Palazzo della Signoria”, where unexpectedly one discovers the solomn “Palazzo Jacometti Cioffi” with access through two granite columns into a temple of tastes and good drinks. By combining the italian and french cultures the partnership between Giorgio Pinchiorri an italian from Modena and Annie Feolde from Nice is inspired, who in thirty-five years of joint collaboration with great passion have created something quite remarkable that represents worldwide the supreme italian taste at table.
TWO ARE BETTER THAN ONE: OUR FIRST CHEFS ARE ITALO AND RICCARDO Annie talks about them: “Both of them have decided to manage the kitchen together so Giorgio and I have amicably agreed to present them as our two “first chefs” which is rather unusual. Together they obtain great results, perhaps because they complement each other, two heads are better than one: there is a perfect understanding between them and they collaborate together.” I would like to point out that: “We want to give them the possibility to improve” Also it is thanks to Italo and Riccardo that the cuisine of the Enoteca today is italian and progressive as it infringes on the ideas of traditional cooking from which it derives, along with constant and perfectly balanced gastonomical experimentation.
10 · italian style
r e c ip e :
Daurade breaded with black olives, potatoes puree with shallots and extra virgin olive oil Ingredients for 4:
P RE P ARAT I ON :
4 daurade fillet, cleaned and without skin 150gr black olives without pips 200gr semolina flour 250gr yellow potatoes 50ml extra virgin olive oil 20gr shallots cleaned salt
Cut the daurade into 120gr portions. Chop the olive,so that the olives become a paste,but not too thin. Cover the daurade with that paste and bread it in the semolina flour. Cook the unpeeled potatoes in salted boiling water (until they are very mild), peel them and pass them througt the sieve,while they are still warm,add some extra virgin olive oil,the chopped shallots and season to taste;keep warm. Cook the daurade in a hot frying pan with a drop of olive oil. Place the potato pur茅e on the plates place the daurade scallops on top,sprinkle with extra virgin olive oil and garnish with fresh thyme tips (facultative).
August 2011 路 11
Restaurant
arnolfo T
wo Michelin-star Gaetano Trovato is the chef and owner of Arnolfo Ristorante in Siena, Italy, and his restaurant is the recipient of prestigious awards from major gastronomic guides: 3 stars Veronelli and 3 forks Gambero Rosso. Chef Trovato plays on traditional Tuscan cuisine and constantly reinvents it with culinary creativity by welcoming change in perspectives and tastes that today’s brand of culinary maestros bring to the scene. A trait evident in his younger days – to better hone his skills, he not only worked with Angelo Paracucchi, but also Roger Vergé and Gaston Lenôtre to sharpen his ap-
preciation of different flavours and culinary techniques. His choice for higher quality and seasonal ingredients have been a ritual since young. With a strong belief that the eye is the first to feel the impact of a dish, Chef Trovato ensures that his dishes are visually chromatic to enhance its fresh flavours. Like he does at Arnolfo, he aims to bring out the authentic flavours of Tuscany at Raffles Grill for three days only. Enthusiasts inspired by Chef Trovato’s culinary finesse may partake in an interactive cooking class demonstration at Raffles Culinary Academy on Saturday, 29 November 2008.
Chef Gaetano Trovato
Where to find them: Arnolfo Restaurant Colle di Val d’Elsa (SI) Via 20 settembre, 50 Tel. : +39 0577 920549 www.arnolfo.com e-mail: arnolfo@arnolfo.com
r e c ip e :
Goose liver escalope, golden scampi, strawberries with traditional Reggio Emilia balsamic vinegar
14 · italian style
Ingredients for 4:
P RE P ARAT I ON :
400 grs. of liver the goose fresh of extra qualit 4 shelled big escapes 12 strawberries 1 cl of Traditional balmy vinegar of Reggio Emilia oil virgin extra of olive white pepper salt’s flear 2 cl. of sauce of calf
You cut the liver goose in 4 equal slices with the blade of a knife bathed in warm water, you heat a frying pan to the teflon abandoned the goose fresh gilded 2 minutes for side absorbed out during the cooking with the absorbent paper her exit of the fat that leaves the liver in cooking, you remove from the fire and you maintain in warm, frying pan with a thread virgin extra olio of olive gilded escapes him for 1 minute, in the same moment in a casserole slightly heated the strawberries, as soon as they take heat systematize you her in the dishes warm and seasoned with Traditional vinegar, I place side by side you systematize the liver goose where above to every one you put an escape, versed above a spoon of well warm sauce of calf, seasoned with pepper and fler of salt.
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Tecnocrio - Via San Giorgio, 4421 - 47522 San Giorgio di Cesena (FC) Italy Tel/Fax +39 0547 353391 www.tecnocrio.it e-mail: tecnocrio@tecnocrio.it
UN MARCHIO
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NEL PRESENTE E NEL FUTURO Da 30 Anni Sempre Al Vostro Servizio La
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Visit the web site
www.unox.com
UNOX, the ovens planet.
Founded in 1990, Unox swiftly imposed itself into the international market as a leading manufacturer of professional ovens. Today our presence in 85 countries currently ranks us as first among many manufacturers worldwide for the number of ovens sold each year. Unox works within the industries of gastronomy, confectionery, bakery and fast food equipment. Each category has different characteristics in the same way that every professional has needs which are very different from another.
Our point of view is the Customer point of view!
The UNOX technical research is committed to create easy, intuitive and versatile solutions, designed to be an effective and efficient support for any professional chef, in terms of performance and quality of cooking and baking.
Think to simplify!
Sharing the Chef biggest deal!
Unox knows that there’s a strong and emotional connection between Chefs culinary talent and their cooking or baking equipments. Chef are dedicated to their work, using commitment and passion to set everyday a particular standard of excellence, defining carefully their own cooking method. Unox ovens are designed to ensure the highest performances at any occasion. Chefs can cook their way with the manual setting freedom and, at the same time, professional operators can seek the best result trusting the oven automatic programs. Unox ovens are designed to ensure the continuity of the desired result in any working condition within any given day, load or process.
Simplifying what is complicated is never easy. Simplifying means ‘to improve’. At Unox, we always think “to improve”, and thus to make easy our customers cooking process. The key of the technological superiority and competitiveness of our products is the great work we do to find simple solutions. Solutions aimed to eliminate complexity and maximise the results for our customers cooking process. With more than 50 patents already registered and a driving passion to make continual improvements, UNOX is a company that will always redefine the quality standards of the industry, collecting and analysing every day challenges and ideas raised by the market.
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Not a company like as many we’ve seen; a truly ally on your side! “Contributing to the Quality, to the Competitiveness and to the Simplification of our customers’ cooking process”, this is the UNOX Mission, this is what drives our work everyday! Our choices are based on finding solutions that are able to combine quality, competitiveness and ease of use. Quality to our costumers and therefore to us means an impeccable cooking process, highest levels of reliability and innovative and avant-garde design. But UNOX quality is not just into the product, it is also made of a truly supportive team. The whole UNOX sales force is composed by professional chefs that support the user before and after the purchase. They name themselves Active Marketing Chef. Their efforts are aimed at generating competitive advantage for the professionals that choose our products. We want to make our costumers’ work repeatable, safe and easy. We do this by assisting the users in improving and simplifying their cooking and baking processes. We give them the support needed to minimize the cost of cooking while increasing the profitability of running their restaurants and shops.
UNOX S.p.A.
Via dell’Artigianato, 28/30 - 35010 Vigodarzere (PD) - Italy Tel.: +39 049 86.57.511 - FAX.: +39 049 86.57.555 info@unox.com
PROSCIUTTO DI
SAN DANIELE
A neverend ig legend
Prosciutto di San Daniele is the renowned pride of the area, known by the world’s gourmets who appreciate its “sweet” and exquisite flavor. Enjoying a slice on a breadstick, morsel after morsel, is delicious, nutritious and wholesome. But where is this deliciousness from? The prosciutto making process is very delicate, and even if technologies and plants are modern, the method is still the ancient one and the prosciutto quality is very high. More than one year is necessary since the pig thighs (of at least 12 kg) enter the prosciutto factory to
20 · italian style
obtain a good Prosciutto di San Daniele. The trimming, made during the first 24 hours, eliminates all the slaughtering cutting imperfections. The thighs are then weighted for determining the length of salting process. At the same time the prosciutto undergoes the veterinary controls and the branding with the “pre-mark”, a brand attesting the date the prosciutto making process began. Another important production step is the prosciutto salting, performed by particular techniques which are typical of Prosciutto di San Daniele.
The thigh is then cleaned and pressed to obtain the classical shape of a “guitar” and a better meat distribution. Then the prosciutto undergoes a long “resting” period, after which it is washed and dried. Other two important stages are the “pre-seasoning” and finally the “maturing” in big rooms which are naturally aired. In San Daniele, in Friuli, the magic micro-climate, where warm air from Adriatic sea and cool air from Alps are mixed together, performs its miracle, transforming the pig thigh in a real prosciutto.
Since the beginning of the seasoning step the thigh undergoes the coating stage with a mix of fat, salt, pepper and cereal flour, which is used to protect and soften the meat open surface. And then the moment of the control test: the thigh is punctured in some particular points with a needle made of a thin, porous horse bone that absorbs the aroma and only if this one grant to the expert nostrils of the control institute a perfect smell, the ham has the right to be a “Prosciutto di San Daniele” D.O.P. and to receive the Consortium brand.
r e c ip e :
P RE P ARAT I ON :
Ingredi ents for 4: (For the dough)
Boil the potatoes and remove the skins, pass through a potato masher and allow to cool; add the eggs, nutmeg and flour, then knead. Using a rolling pin, roll the dough to a thickness of 3 to 4 mm and cut it into discs 10 cm in diameter. Put the bread to soak in the milk. When it is nice and soft, mix in the pieces of prosciutto, the ricotta, chopped chives and parsley, egg and nutmeg, until you have a stiff filling. Brush the discs with the beaten egg and place a tablespoon of filling in the centre; then close the four sides to form a parcel. Put the tortelli in boiling salted water, remove as soon as the water comes back to the boil and arrange 4 or 5 on each plate. Serve with the melted butter, sage, finely grated smoked ricotta and the prosciutto sliced into thin strips. Serve very hot.
Potato tortelli with San Daniele prosciutto
200 g potatoes 2 eggs 80 g flour A pinch of nutmeg, salt and pepper to taste
(For the stu ffi ng)
(To serve)
100 g San Daniele prosciutto 50 g bread 1 glass of milk 10 g chives 10 g parsley 50 g fresh ricotta 1 egg A pinch of nutmeg
60 g butter 4 sage leaves 50 g San Daniele prosciutto cut into small strips 100 g smoked ricotta
Recommended wine: Sauvignon DOC Collio
August 2011 路 21
L A
SUPERI
O E
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À
R
IT
ovens ovens manufactu manufactu
Range “e-Vento�
turning bedplate electric ventilated
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urers urers in in Genoa Genoa since since 1969 1969
Range PG gas oven model Mosaic dome
Range L/LP
traditional wood oven model Mosaic dome
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water filters
turning bedplate hybrid oven model Basic dome Via Bartolomeo Parodi, 35 16014 Ceranesi - Genoa Italy Tel. +39 010 7401194 Fax +39 010 7492194 e-mail: info@morelloforni.com
Restaurant
Il Desco I
l desco is Elia Rizzo’s and his family’s restaurant and it is located in prestigious building in the hearth of the city of Verona. Style and elegance are features furnishing, that blends antique
and modern elements, and of the cuisine(cooking), that follows tradition with in a new and creative way. Since twenty years at the top of Italian restoration, it obtained in the year 1997 two Michelin stars.
Chef Elia Rizzo (on the right) with his son Matteo
Where to find them: il desco Restaurant
37121 Verona via Dietro San Sebastiano, 7 Tel.: + 39 045 595358 Fax: + 39 045 590236 www.ildesco.com Email: info@ildesco.com
r e c ip e :
Steamed seafood with asparagus and passion fruit Ingredients for 4: 4 scallops (out of the shell) 4 langoustines (out of the shell) 4 red prawns (out of the shell) 4 baby squid sliced in strings 16 green asparagus 300 cl extra virgin olive oil 200 cl passion fruit juice salt, pepper
26 · italian style
P RE P ARAT I ON : Emulsify olive oil, passion fruit, salt and pepper. Steam the asparagus and the seafood and dress with the sauce.
This brand distinguishes best flours, tested to exalt behaviour and fantasy of all professional people involved in pizza, pastry and caterings. Every product line, is characterized by a specific color and image but quality is the same.
Export Manager Progeo Sca Luca Felisetti
Maggior Valore al Vostro Lavoro
Via Asseverati, 1- 42122 Reggio Emilia Tel. 0522/346476 E-mail: l.felisetti@progeo.net
PROGEO SCA • Strada Forghieri 154 • 41123 Ganaceto (MO) • Tel 0522 346411 • Fax 0522 346450 www.progeomolini.it • molini@progeo.net
Pizza in the World. What is “Pizza in the World?� Zanolli is proposing a complete line of ovens, machines and equipment enabling to get all the products you desire with the best professional solutions. Pizza in the World is the most complete program for pizza making and for all its processing phases: from the preparation and make-up of the dough to its proofing and maturing, from the topping and baking of your pizza, to the fi nal tasting from your customer. Just free your imagination, we will do the rest.
Ready to serve?
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Zanolli’s pizza workshop
Zanolli’s pizza workshop
dishes up your wishes...
ZANOLLI “CITIZEN” (mt. 5x5)
... 50 years experiencenella in designing and producing and machines for eevery kind ofper baking solutions. ...more oltrethan 50 anni di esperienza progettazione e nellaovens realizzazione di forni macchine tutte le esigenze. 1
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Formatrice per pizza DEVIL (pizza moulder, moldeadora)
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ZANOLLI s.r.l.• • 37060 37060 Caselle di Quindici, 22 22 6 Caselle Dr. Dr. ZANOLLI s.r.l. di Sommacampagna Sommacampagna (Verona) (Verona) Italy Italy • •ViaViaCasa Casa Quindici, 8581500 (r.a.) (r.a.) Fax www.zanolli.it • e-mail: zanolli@zanolli.it Tel. Tel. +39+39 0450458581500 Fax +39 +39 045 0458581455 8581455• web: • web: www.zanolli.it • e-mail: zanolli@zanolli.it
Restaurant La Peca
“L
a Peca” means “imprint” in the Veneto dialect. A visit to La Peca leaves its mark, a memory, and a surprising and unmistakable taste. The name chosen for the restaurant also reveals its destiny and its ability to seduce the palate, leaving an imprint on the memory. This memory of tastes and flavours inspires the dishes of chef Nicola Portinari. Each dish on the menu reflects local history, tradition and territorial identity as the recognisable imprints of a path to the future. Hence, an imprint is a starting point for creating new gastronomic delights, and we hope it is also a point of arrival for those who wish to visit us... Opened in 1987, Ristorante La Peca was founded by Nicola and
Pierluigi Portinari. Since then, it has retained its elegant sober style, modern appeal and warm atmosphere enhanced by a spectacular view of the Colli Berici (Berici Hills). La Peca is situated in Lonigo in the province of Vicenza. Experimental Veneto cuisine: this is the name some people give to the cuisine of La Peca, which is closely linked to traditions and expresses the Portinari brothers’ strong ties with the local area. Chef Nicola Portinari pays meticulous attention to the quality of basic ingredients as a starting point, using his expertise to offer the flavours, even the simplest, with true boldness and virtuosity. The outcome is a culinary art that delicately balances tradition with innovation.
(From left to right) Chef Nicola Portinari, Cinzia Boggian, Pierluigi Portinari
AND ITS PROTAGONISTS
Experimentation and creativity in the wake of tradition
Where to find them: La Peca Restaurant Lonigo (VI) Via Giovanelli, 2 Tel.: +39 0444 830214 Fax: +39 0444 438763 www.lapeca.it e-mail: info@lapeca.it
r e c ip e :
Tagliatelle with black squid, garlic and oil Ingredients for 6:
600g black squid - 80g salt - 20g sugar
For the garlic emuls ion:
300g water 100g extra-virgin olive oil 25g extra-virgin olive oil flavoured with a clove of garlic and heated to 55° 15g Parmigiano cheese 1/2 hot chilli, Salt, Pepper Use a blender to mix all the ingredients into an emulsion
30 · italian style
For the Datter i no tomato cream: 200g Datterino tomatoes 30g extra-virgin olive oil, Salt, Pepper Blend the tomatoes, sieve them and whip in the extra-virgin olive oil
For the squ id i nk sauce: Squid livers Sacks of black squid ink 1 sheet of gelatine Extra-virgin olive oil 2 cloves of garlic ½ hot chilli, Water
P RE P ARAT I ON : Clean the squid, putting aside the livers and the black ink sack for the sauce. Thoroughly wash the squid with seawater, then dry and marinate them in salt and sugar as required. Put the squid flat into vacuum packs and cook in water at 65° for about 15 minutes. When cooked, put them in packs of 4 squid and then freeze them. Gently fry the garlic in a pan with a little oil. Add the livers and the sacks of black ink. Season with salt and pepper, and then cook adding a ladle of water. Blend and then add the gelatine. Add salt if required. Cut the frozen squid using a meat-slicer and scald them in salted water for about 30 seconds/minute. Season with a little extra-virgin olive oil and freshly ground white pepper. Garnish the dish with fresh basil leaves and fresh oregano, adding the tomato cream and the black ink sauce. Then add the garlic and oil emulsion.
TRUSSARDI
Restaurant
ALLA SCALA I
l Ristorante Trussardi Alla Scala is now open: with a new name and in a completely renovated setting - informal, elegant and glamorous, in keeping with the Trussardi 1911 style - the restaurant is the finest expression of the ‘Made in Italy’ excellence in design, gastronomy and the research of original and exciting forms of hospitality. Guests to Il Ristorante Trussardi Alla Scala are placed at the centre of the experience. The restaurant draws inspiration from the cosmopolitan, urban atmospheres of our world today. Guests can now choose between relaxing in comfortable armchairs with a delightful pano-
rama of Piazza della Scala or in a more dynamic setting with a view into the theatre of the kitchen with a monumental golden wall as the backdrop. Il Ristorante Trussardi Alla Scala has revitalized its menu too: Chef Andrea Berton invites you to discover the seasonal ingredients and an even more extensive selection of international wines. Il Ristorante Trussardi Alla Scala is managed by Chef Andrea Berton and designed by Trussardi 1911 creative director Milan Vukmirovic. Il Ristorante Trussardi Alla Scala was awarded two stars by the 2009 Michelin guide and three forks by the 2011 Gambero Rosso guide.
Chef Andrea Berton
Where to find them: TRUSSARDI ALLA SCALA Restaurant 20121 Milano Piazza della Scala, 5 Tel.: +39 02 80688201 Fax: +39 02 80688287 www.trussardiallascala.com e-mail: arnolfo@arnolfo.com
r e c ip e :
Mullet, tomato mayonnaise, grilled green celery Ingredients for 4: (Mullet) 180g mediterranean red mullet fresh coriander chervil parsley fillo pasta
(Tomato mayonnaise) 575g tomato juice 3 sucre 5 agar 6 isinglass 250 oil 4 glycerol 5 maldon salt 2 white pepper mill
34 · italian style
P RE P ARAT I ON : Clean the red mullet fillet and arrange with the f herbs, cover with a sheet of fillo pasta and butter and reserve. Cook starting from the fillet with herbs, and make the fillo pasta crispy. Boil the tomato juice with agar, salt and pepper. Remove from heat and add the isinglass previously rehydrated in water, mount with a Minipimer pouring the oil in which the glice has dissolved, then make cold and retire. Mix to obtain the consistency of mayonnaise. Wash the celery and cut to a length of 15 cm, put under vacuum with a drizzle of olive oil and cook with steam at 100 ° C for 17 ‘. Put in iced water and reserve. Regenerate in water at 70 °C, cut it in half, season with salt and pepper and pass on the little bridge. Put in an order of parallel lines, first the celery in the upper part of the plate, just below the mullet and under have a complete line of mayonnaise with tomato sauce with some maldon salt on the fish.
Tradition, knowledge and passion are the characteristics which distinguish Vinicola Serena, winery since 1881. Nowadays Mr. Giorgio and Mr. Gerardo Serena run the Company with the help of Luca Serena and Chiara Serena, representatives of the 5th generation. The Company’s philosophy is to optimise the phases of the production cycle; from the supply of the wines – the valuable wines of Conegliano and Veneto hills – to the working process, from the treatment and fermentation to the filling in bottle or keg, from the storage to the delivery. National and international leaders in the Horeca kegs wine business, Vinicola Serena offers a complete range of high -quality bottled wines (0.75 and 1.5 litres).
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Taverna
Restaurant
del Capitano
W
e succeed only when we meet and exceed the expectations of our customers. We have a passion for excellence and endeavour to set and deliver the highest standards of service, value, integrity and fairness. We celebrate the diversity and power of people, ideas and cultures. We respect and enrich the communities in which we do business. We feel a sense of responsibility to lead by examples of creativity, enthusiasm and loyalty to the guest. The Taverna del Capitano, built on the site of an old fisherman’s croft, conserves the original character of the tavern. The protection of historical tastes and knowledge that would otherwise evaporate is passionately preserved in the custody of a long family tradition. In its research and proposals, the cuisine of the Taverna del Capitano consistently seeks to intersect tradition with innovation in a continual celebration of the local produce of sea and land. Drawing upon its immediate locality, Alfonso Caputo’s cooking proposes an ongoing research of forms, flavours and colours in which inherited traditions reverberate with future ideas and creativity.
What can you try at the Taverna del Capitano? Base products from the sea and the
38 · italian style
Mediterranean exalting the naturalness and integrity of a cuisine that clings to tradition. Fish above all, fresh fish from the waters of the Gulfs of Naples and Salerno, fished every day 365 days a year by the fishermen of Marina del Cantone. The fish is handled very little. Rapid cooking times aim to alter the flavours as little as possible. But not only fish: in a privileged position are the meats from farmyard animals from trusted and long-
standing suppliers, inherited from Grandfather Alfonso. The vegetables? From selected biological cultivation, used with respect to the season. The bread and pasta are homemade each in accordance with old customs. So we offer the full Mediterranean cuisine! What else? The environment of the Sorrentine Peninsula; the service
Chef Alfonso Caputo
Where to find them: Taverna del Capitano Restaurant
Ristorante con Camere Località Marina del Cantone 80061 Massalubrense (Na) Piazza delle Sirene, 10/11 Tel.: +39 081 808 10 28 Fax: +39 081 80818 92 www.tavernadelcapitano.it e-mail: tavdelcap@inwind.it
and cantina cared for in the best possible way. In the Taverna del Capitano, enveloped in a seductive, seemingly ecstatic, ambient, induced by the mythical qualities of its surroundings, lies a blissful welcome. Alfonso Caputo, together with his sister Mariella, are the young owners. They consider their clients
voyagers who are seeking adventures in taste and the seduction of a comfortable haven. Alfonso frees his culinary creations from their archaic order in a labour of rediscovery and reinterpretation. Mariella welcomes and advises. Here it once again becomes possible to discover vanished tastes, lost dispositions and a forgotten tranquillity.
r e c ip e :
Alfonso’s linguine Ingredients for 4:
P RE P ARAT I ON :
300 gr linguine 1 octupus salt, pepper extra virgin olive oil
Gut octupus taking liver. Octupus’ liver is like a brown small sphere wich is inside its head. Pay attention to not breake liver’s membrane. Meanwhile prepare raw terrine: mince octupus, spice it with salt and pepper and put ground octupus into a rectangular bowl pressing it. Now prepare liver’s sause: pan-fry oil, garlic and chilli pepper and add octupus’ liver. Make dense thicken. Add cooked linguine into salse. Lay a thin slide of octupus’ terrine on linguine and serve.
August 2011 · 39
Antica
Restaurant
Corona Reale A
ncient municipal documents of Cervere certify Antica Corona Reale restaurant was born in 1855, when Alessandro Vivalda ties his name to the care of the premises. In fact, the new management was a passage within the family, and if one refers to the recorded history in parish archives he finds since 1815 a local restaurant opened its doors in this remote and microcosmic rural village. The actual elegant dining rooms dates back to the Seventeenth century, when they were used as cowshed and horse stables, records and documents clearly states all the act of the following period. Wandering travellers (and their steeds) were at that time restored with home-made recipes entirely created following seasonal cycle, becoming integral part of family and country life. A first handover occurs well after 59 years (so long was the management
of Alessandro) in favour of his son Lorenzo, later appointed knight. Then Lorenzo’s son, another time Alessandro Vivalda, takes over in 1933, later replaced by Eugenio Vivalda who assumes management of the premises on 26th July 1956. Antica Corona Reale restaurant is not just a restaurant, but a way of living history through daily succulence of its aromas, flavours, food and traditions; so faithful chronicler of men and habits successions, so little solemn as “Reale” also in the sense of real, tangible and authentic. Even King Vittorio Emanuele III of Savoia was used to divert to Cervere while hunting in the nearby royal estate of Pollenzo, he was a fan of delicious frogs, snails, fishes of the nearby rivers Stura and Tanaro. The restaurant, during World War II, was used as headquarter for excellent food for officers German at first and then American.
Inside the restaurant
Where to find them: antica corona reale Restaurant
Cervere (CN) Via Fossano, 13 Tel. : +39 0172 474132 Fax: +39 0172 474399 www.anticacoronareale.com e-mail: anticacoronareale@bbradio.com
continued on page 66.
r e c ip e :
Borgo San Dalmazzo’s Snails with Cervere’s leeks and apples
44 · italian style
Ingredients for 2:
P RE P ARAT I ON :
15 snails 2 leeks butter salt 1 celery stem 1 carrot 1 onion 1 apple
Cook the snails in salt water with celery, carrots and onions for 80 min. In after time cleaned he snails end put them in fridge. Clean the leeks cut into round slices and let them simmer in butter. Take the cleaned and chopped apple and put them in the pan with a little of butter, add the snails, leeks and skip it all together, seasoned with salt and pepper.
dal 1986
Manufacturing of professional catering equipment
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As leaders in production and distribution of restaurant and pizzeria accessories, GI Metal was born in 1986 in small area near Prato in Tuscany. Thanks to the enthusiasm of the D’Annibale family, the company has reached extrordinary results and put the brand as hotspot practically worldwide. At the present time the catalogue counts an extraordinarily wide range of over 500 items for the pizza professional to use in the pizza business, such as: racks, trolleys and carts for restaurants, hotels, canteens, pastry shops and public community centers. All products are in stock to be delivered within 48 hours to the over 1500 dealers and distributors across the whole world. Years of investments have played a primary role in achieving a complete trust in their products, making them the first choice when purchasing pizzeria tools.The product variety has been enlarged and customized over the years to cover the different needs of each market. Shipping is quick, from the stock pizza pans to any kind of pizza peel. In every case the prices are always competitive. With GI Metal, goodwill, a remarkable sense of the business and the appropriate ambition are the main ingredients for the success of the company and has helped enlarge the business which was originally limited to the domestic market in Italy to a worldwide distribution with 2 branches set up in the US and Brazil. The use of the internet has always been considered crucial to allow all potential customers to know us and buying our products. It’s amazing to browse our links, viewing not only the tools but also video, information and tips for the best use of our pizza accessories. Feel free to visit us at any time www.gimetal.it and be part of our community on Facebook GI. METAL is partecipating at the most important estaurant and hospitality shows in the world. Events and booth number where to visit us are constantly provided to inform our customers of where we will be and you always welcome to visit us!
STATE IN CONTATTO SU
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Via 4 Novembre, 36 25013 CARPENEDOLO (BS) ITALIA
Miramonti
Restaurant
l’Altro P
hilippe Léveillé entered the kitchen of Miramonti L’altro in 1993 after gaining various experience both abroad and in Italy. Immediately creating a turning point for the locality and in perfect symbiosis with the ow-
ner Mr Piscini, the kitchen took on great innovations in technical preparation. The fish dishes complemented, with subtle combinations, the meat dishes already established without sacrificing any traditions.
Chef Philippe Levéillé
Where to find them: Miramonti l’Altro Restaurant
25062 Costorio di Concesio (BS) Via Crosette, 34 Tel. : +39 030 2751063 www.miramontilaltro.it e-mail: info@miramontilaltro.it
r e c ip e :
Fresh tagliolini, prawn tartare and lime Ingredients for 4: (Fresh pasta) 250g flour 00 3g salt 125g egg yolk
(Tartare) 200g tagliolini 10 prawns 1 lime 1 bunch of chives 50g extra virgin olive oil 100g prawn bisque 50g beurre blanc 5g Pantelleria capers 50g tomato confit salt and pepper to taste
50 · italian style
P RE P ARAT I ON : (For the pasta) Mix the flour, salt and egg yolks until you obtain a smooth dough. Leave the dough to rest and then roll it out.
(For the tartare) Chop the prawns, after cleaning them, into small cubes. Add the tomato confit, capers, chives, olive oil, salt and pepper. Compacting the mixture in a circular mold, add the tagliolini, which has been boiled for a few minutes in salted water, and grate over a little lime zest.
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Grana Padano RISERVA over 20 months The most “aged” Grana Padano is know as “Riserva”, which is matured for over 20 months. This cheese has a distinctive flavour and strong nutritional qualities which make it a top-quality cheese. Upon request of the cheese producer, the wheels that meet the appropriate requirements are again individually tested before they can receive the special fire-branded “Riserva” mark, which is applied by an expert of the Consortium for the protection of Grana Padano Cheese. This vintage of Grana Padano is the star of any table and the preferred choice of connoisseurs and gourmets, whether it is grated or as part of a cheese board.
Tecnocrio - Via San Giorgio, 4421 - 47522 San Giorgio di Cesena (FC) Italy Tel/Fax +39 0547 353391 www.tecnocrio.it e-mail: tecnocrio@tecnocrio.it
studiolibra.it
“The first manufacturer that provides prefabricated ovens for three generations ...” M.A.M. was established in 1952, and was originally a metalworking company. Its founder, Cav. Aurelio Malaguti, devised the first wood burning oven for pizzerias in the 1960s. Its features were immediately appreciated by those who used it, and the oven installed in that first pizzeria is still operating today. Over the years, without changing the winning formula with which it was designed, and adding new technologies, M.A.M. oven has become a leading product not only in Italy but all over the world. M.A.M. company has got technicians available worldwide to evaluate the product that best suits your needs. It also provides after-sales technical assistance and it is fully available for the customer for any possible change from a wood burning to gas burning oven, maintaining the CE (European) certification.
That’s why M.A.M. is a leader in its business field: Our company has always used refractory materials of high quality and of Italian origin that ensure a great efficiency while baking the food by reducing energy and maintenance costs (wood and / or gas), and by optimizing the performance. M.A.M. ovens differ from those of the competitors for the greater thickness of their baking surfaces and of their domes. M.A.M. has also patented the Combination oven that has proved to be one of the most efficient heating systems for baking surface, increasing the quality of cooked foods. Our company is constantly in the forefront and pays attention to customer and market needs, trying to produce innovative and competitive ovens, obtaining in this way, products of undisputed performance.
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w w w.mamforni.it
Restaurant
Villa Crespi Chef Antonio Cannavacciuolo
Where to find them: Villa Crespi hotel Restaurant 28016 Orta San Giulio (NO) Via G. Fava, 18 Tel.: +39 0322 911902 Mobile: +39 334 6052912 Fax: +39 0322 911919 www.villacrespi.com e-mail: info@villacrespi.it
T
he four star Hotel Villa Crespi is a splendid historical residence in Moorish style built in 1880. It is dominated by a minaret and surrounded by a large park with breathtaking views over Lake Orta. 6 double rooms and 8 suites, with four poster canopy beds and 18th and 19th century furnishings are equipped with every comfort, and feature elegant bathrooms in marble either with hydromassage bath or shower, air-conditioning, satellite TV, direct dial telephone, minibar and safe.The hotel also has a small health Spa where guests may enjoy a sauna, steam bath and fitness area, and choose from a variety of massages. The exclusive amenities of Hotel Villa Crespi are completed by the 2 star Michelin restaurant, of which Cinzia and Antonino personally take care, offering creative Mediterranean cuisine, accompanied by the finest of Italian, French and international wines from a cellar with over 1300 labels.
54 · italian style
The philosophy of Tonino’s cuisine Tonino watches over his kitchen day in day out and his life there is, for him, pure inspiration. His dishes are the result of his journey from his homeland in the South to Cinzia’s native North of Italy. He has taken typically Piemontese ingredients and married them with materials that are quintessentially of his native south ... because, as he never tires of saying, “the Mediterranean, while visiting the lake, fell in love with the Alps, bringing them the gift of its rich southern flavours”. He goes on to reveal: “Cooking is an expression of the essence of life and as such it is a continuous search for growth and maturity. The same dish may change over time just as I change from day to day. I have a tendency to be introspective, and seek first within myself and then review my way of cooking, as a result. I take the raw material to its very essence and enhance it by achieving balance with just a few other ingredients. I like my guests to feel strong emotion and my aim is to convey authentic feeling through cooking.
r e c ip e :
Spaghettis plats de Gragnano aux calmars, sauce au pain de Coimo Ingredients for 4:
For bread sauce:
P RE P ARAT I ON :
500gr linguine di gragnano 10 small squids 1 l. fish broth extra virgin oil 2 pieces of garlic salt pepper small tomatoes pachino
1 Coimo’s bread 2 onions thyme 1 l. chicken broth salt pepper extra virgin oil white wine
Prepare bread sauce: cut the bread in small cubes and toast. Cook fried shallots with lime and thyme. Add the bread with white wine and chichen broth and centrifugated. Brown two clove of garlic, add the squid and cook fastly in a pan. Add some fish broth, olive oil, salt and pepper. In hot water cook the noodles to end the baking in a pan with squid, parsley and small tomatoes. Put the noodles in the centre of the plate and the bread sauce around.
August 2011 · 55
Restaurant
ANEMA E COZZE SEA AND PIZZA BY COSTA GROUP
A
Anema & Cozze is the heart of Neapolitan cooking, from today also in Via Palermo, Milan. Every detail of the place recalls the sea, starting from natural materials such as raw wood, stone, marble and metal, to the constant references to marine elements, like the copper mermaids welcoming the clients under the red bricks vaults of the restaurant, looking like figureheads on the bow of a ship. From the glass doors on Via Palermo, the customers enter the bar
area, with a refrigerated wine cellar. Light colors, a dash of grey and a wall made up of white bricks restored from the original architecture, with Anema & Cozze logo: sun, sea and fishes, with the anglo-neapolitan motto “sea e pizza”. Soft lighting illuminate the scenographic copper piping which cross the ceiling of the restaurant, creating a “naval” atmosphere. Pizzeria and restaurant are the two souls of the location: the pizza comes out from the oven, sormounted
Study, design and realization of the furniture: Costa Group, arch. Massimiliano Faggioni
Where to find them: Anema & Cozze Restaurant Via Palermo 11, Milano www.anemaecozze.com
by a huge octopus, while the fish dishes from the open kitchen, specialized in traditional neapolitan recipes. Next to the kitchen, an antique
stone basin offers an exhibition of fresh fish which can be seen and chosen by the clients. Customers have the possibility to eat sitting on stools in front of the kitchen, on the chairs of the restaurant area or on white benches close to the windows, imagining to be on a cruise ship. The taste of the sea can be also found in the bleached wood of the tables with Anema & Cozze logo, recalling the wood of fishing boats. Downstairs, a cosier room with old black and white photos on the walls and lamps decorated with seashells is designed to receive the customers who are looking for a more intimate atmosphere.
Costa Group srl Via Valgraveglia Z.A.I. 19020 Riccò del Golfo (SP) T. +39 0187 769309 F. +39 0187 769308 www.costagroup.net
56 · italian style
Relais
Restaurant
Da Vittorio
T
The concept of “Lombardy tradition and creative genius” perfectly represents the leitmotiv of the Cerea brothers’ menu, which is constantly updated and modified according to the request and the seasons. Care, atten-
tion and cookery analysis are widen to please every taste. Meat and fish, game, fruits de mer and vegetable side dishes, all characterized by an original style, deeply influenced by the well-being cuisine new frontiers.
Chef Enrico and Roberto Cerea
Where to find them: Relais Da Vittorio Restaurant 24060 Brusaporto (BG) via Cantalupa, 17 Tel.: +39 035 681024 Fax: +39 035 680849 www.davittorio.com e-mail: info@davittorio.com
The Cerea Family One name: Vittorio; and one family, mark of excellence among restaurants and welcome industry. A devotion rewarded by guides – three Michelin stars in 10 years! – and by a constantly increasing customer fidelity. An unmistakable culinary style, bright and vital for more than 40 years, thanks to the founder’s intuition – papà Vittorio – and to the development carried on by his sons, who in the latest years mixed tradition with the most modern approaches. A harmony that expresses itself in the greatest care of high quality raw materials coming from the best productive areas.
58 · italian style
r e c ip e :
Sea Foods Risotto with Fish Soup Ingredients for 4: (For risotto)
160gr. Carnaroli Rice 1/4 Chopped Onion 200 cl. Fish Broth 4 Lobster 4 Scampi 4 Scallops 30 Mussels 30 Clam 70gr. Prawn 70 gr. Musky octopi 20 gr. Butter 1 clove Garlic ½ glass White wine Brandy
(For soup) 2 spoons Extra Virgin Olive Oil 1 clove Garlic 100 cl. Fish Broth 1 fish bone Shellfishes’ heads 3 Bisceglie Tomatoes Aromatic herbs
( F o r A s pi c ) 400 g concentrate fish broth 25 g vegetable aspic powdered
P RE P ARAT I ON : (Soup) Brown garlic’s clove in a saucepan. Add shellfishes’ heads shellded and roasted. Mix with brandy, make thicker and add tomatoes and fish broth. Cook for 20 minutes, blend and strain. Now pour mix into a mould and freeze it to create soup’s waffles. Prepare an aspic with concentrate fish broth and dip waffles for 10 seconds.
( Ri s o t t o ) Brown chopped onion, roast rice very well and add wine and simmer until reduced. Cook Risotto adding fish broth. When rice is done whipp with a knob of butter. Meanwhile in a souspan cook seafoods at 70° for 3 - 4 minutes. Be careful that seafoods remain soft. Serve risotto with seafoods and a soup’s waffle.
August 2011 · 59
Restaurant
La Pergola T
The best Rome hotel restaurant, if not in Italy, La Pergola is much more than just a famous menu. Its three-Michelin stars -- the only Rome restaurant to be accorded such an honour -- attest to the excellence of its cuisine. A wine cellar with over 53,000 bot-
tles, a water menu with 29 choices, olive oils and vintage balsamic vinegars from the best producers in Italy, and the finest ingredients to be sourced in the Mediterranean -- all attest tothe pursuit of culinary excellence.
Chef Heinz Beck
Rome Cavalieri Waldorf Astoria Hotels & Resorts
00136 Roma Via Alberto Cadlolo, 101 Tel.: +39 06 3509 2152 Fax: +39 06 3509 2165 www.romecavalieri.it/lapergola.php e-mail: LaPergolaReservations@hilton.com
r e c ip e :
Coffee Mousse with rhum cylinder and ice cream flavour made from milk
P RE P ARAT I ON : Ingredients: (Honey coockie) 200 gr Eggs 90 gr Sugar 30 gr Noney 100 gr Flour
(Cream Cracker feuielletine)
100 gr Milk chocolate, 40% 50 gr White chocolate 50 gr Feuielletine
(Cofee Mousse) 2 Yolks 2 Eggs 28 gr Sugar
60 · italian style
2 gr instant coffee 5 gr Rhum 5 gr Tia Maria 3 gr Jelly 180 gr Milk chocolate, 40% 540 gr Cream 100 gr Dark chocolate 30 gr Cocoa butter
(Ice cream flavour made from milk)
1000 ml Whole milk 100 gr Sugar
(Rhum sauce) 125 gr Milk
325 gr Cream 1 vanilla berry 2 Yolks 65 gr Sugar 10 gr Rhum
(Cannellone and chocolate pastry) 300 gr Dark chocolate
( Di s h decoration)
Cotton candy 24 raspberry 8 little mint leaves
( H o n e y c o o k i e ) whip the eggs with sugar and honey, add lightly the sifted flour. Roll on the sheet of oven paper, and put in the oven at 200° for 5 minutes. Cut with pastry cutter 7,5 diameter. Melt chocolates in a bain-marie, mix feuielletine and spread biscuits. Now prepare mousse: beat yolks with eggs, sugar and istant cofee in a bain-marie. Add rhum and tia maria. Mix jelly, milk chocolate and whiped up cream. Place biscuit into pastry cutter and strew with cream. Place it the freezer. Dust with dark chocolate and butter melted using a kitchen compressor. ( P r e p a r e i c e c r e a m ) pour milk in small sausepan and add sugar. Cook over a low flame and boil until mix halve. Now filter all. Prepare rhum sause: mix milk with125 gr of cream and vanilla and cook at 40°. Mix yolks with sugar and cook at 80°. Now filter all. Let sause to cool, add rhum and mix very well. Mix in a cream dispenser 100 gr of rhum sause with rest of cream. Prepare a pastry brushing a square baking paper with melted chocolate. Let solidify. Do the same process for chocolate cannellone brushing a rectangular piece of baking paper and roll up it. Serve mousse with pastry, some milk ice cream and cannellone filled with rhum sause. Garnish with raspberry and mint leaves.
Farina, amore e fantasia The Pivetti's family mastered the art of milling wheat as far back as the year 1879, in a small hamlet in the province of Ferrara, Renazzo. Since then, this family passed down through generations its knowledge and skills, together with its passion for this craft and its great professionalism. Key factors to its success have always been its strong commitment to combine the values and traditional methods of this ancient craft with the technological innovations developed through the years while maintaining its high quality standards, these have made Molini Pivetti a reference point in its own field. It is a family of millers, now in its fifth generation, who today heads the Pivetti Holding Group: a business playing a role of primary importance on the European and Italian agro-industrial market. Molini Pivetti produces a wide range of products, aimed at specific sectors and different distribution channels: • Pivetti Professional: flour for bakers and pastry chefs; • Pivetti Amor di Farina: flour in a 1Kg. bag, specific for home use (retail outlets); • Pivetti Primo Velo: a premium line of flour for ho.re.ca. (hotels, restaurant and cafés) and catering services, specific for fresh pasta, patisserie and pizzeria. Pivetti Primo Velo flour for pizzeria meets and ry pizzaiolo satisfies the creativity and imagination of every o create (pizza-making professional) whose desire is to te e. pizzas of great visual appeal and sublime taste. e simple ew Soft or crispy, deep pan or thin crust, with a few toppings or filled with them, the result is alwayss a special w pizza to be savoured in a thousand different ways. d As a matter of fact, there are as many as five different o oth products on offer, to be chosen depending both e equired: on the type of wheat and the leavening time required:
Leaving time
• Margherita 2/5 h • Papavero 3/7 h • Mughetto 5/10 h
• Mimosa 7/12 12 h 2//24 h • Girasole 12/24
For each type of dough to be created (with direct, indirect or polish method), for pizzas by the slice or whole pizzas, Molini Pivetti offers suggestions and recommendations on the ideal flour for obtaining flawless results. Additionally, and as a complement to the Pivetti Primo Velo product range, there are the Special Mixes for Pizzeria: a line of products specially devised for those who have decided to offer a natural diet, rich in fibers, without having to give up on taste. With Pivetti Primo Velo every pizzaiolo can create brilliant products of great success, appealing to all five senses: Touch, because making the dough becomes a sensory pleasure, it's easier and the dough yield is greater; Sight, because the resulting food is not only taste buds tantalizing but also of great visual appeal; Taste, because this flour enhances the taste of all the ingredients used; Smell, because this flour helps boost the inviting aromas coming from the pizzas; Hearing, because Pivetti Primo Velo ut. is much talked about. Company web site: www.molinipivetti.com Blog: www. impastare.it
MOLINI PIVETTI SpA Via Renazzo, 67 44045 Renazzo (FE) Italy Phone +39 051 900 003 Fax +39 051 909 210 info@molinipivetti.it www.molinipivetti.it
1000 years of history
ASIAGO
W HAT P DO MEANS Asiago is a PDO cheese, which stands for Protected Designation of Origin in Italian. This is the strictest form of identification within the European Union for agricultural products and foodstuffs. DOP certification is the best possible guarantee that the ingredients and processes involved in creating a product meet the highest quality standards. DOP status is reserved exclusively for quality European agricultural products and foodstuffs which have close links with their territory and the people who are involved in each stage of their production process, right up to distribution which delivers the cheese onto the consumer’s table. This means that only cheese which is produced, matured, packaged and distributed in compliance with the Asiago DOP Cheese Production Regulations is “Asiago Cheese”. All the rest is just “cheese”...
AS I AGO DO P , 1 0 0 0 YEARS O F H I STORY As far back as the year 1000, a delicious cheese was made using sheep’s milk on the delightful plateau of the Sette Comuni di Asiago, hence its name, Asiago. Around the year 1500, sheep were gradually
64 · italian style
replaced by cows because cows, unlike sheep, did not pull up the grass by its roots when they grazed but gently cropped it, averting landslides and the slipping of the thin layer of humus which covered the rocks just below the surface, preventing hydrogeological instability and desertification of the plateau. Cow’s milk eventually replaced sheep’s milk and the cheese-making technique, which is still practised today in the shepherd’s huts on the plateau and was also adopted in the dairies in the production area, was established. The most traditional Asiago, which closely resembles the simple cheese made by the cheese makers on
the plateau, is definitely the Mature variety, also known as “d’Allevo” and is made from semi-skimmed milk. In the 1920s local dairies began producing Fresh Asiago, also called “Asiago Pressato”, because as soon as the cheese wheels are produced, they are compacted using presses in order to dry them out as much as possible. Fresh Asiago is made using whole milk and has a shorter ageing period than the Mature variety. Nowadays anyone wanting to turn back the clock and taste the “pegorin” mentioned by the shepherds, does not have to go far: Asiago DOP Stravecchio is a wor-
thy rival to the most famous mature cheeses on the international gourmet scene.
F RESH AS I AGO It has a pleasantly mild taste. It is soft and slightly sticky but melts easily in the mouth. It has a sweet, slightly acidic flavour due to its young age but is not salty and never bitter. After swallowing it leaves a slightly sweet and acidic lingering taste, easy, but so enjoyable it makes you long for another slice. It can be sold twenty days after production and is renowned for its freshness.
Antica
Restaurant
Corona Reale Continued from page 42.
T
he rest is today commentary, more than history: Eugenio’s son, Renzo, managed Antica Corona Reale restaurant between 1968 and 1993 (also note the cyclicity of equal names), when current management by Gian Piero, Renzo’s son, started (Renzo is always an active presence). This new time is marked by a crystalline gear change, but not of the original setting. The subalpine small step policy leaded by Gian Piero Vivalda management made developments that gave each year a great evolution to the restaurant achieving important and repeated prizes. The important awards received (among others the first Michelin Star in 2003 and the second one obtained in 2009) start anyway from a solid point; it is only continuity that
creates certainty of any kind. In a world apparently without rules and borders the primitive roots are with our own birth place, a place where we live, but also a place that lives inside us, this world is done of strong connections to good drinks and to all what our earth can give us. It is not by chance that the 2003 Espresso guide give to Antica Corona Reale the award for the best use of raw materials nationwide; in 2010 Gambero Rosso guide awarded the kitchen with the national prize “Tradizione”: all those actual awards are come out from deep and atavistic roots. Antica Corona Reale restaurant now looks to its bicentenary with the sensations of two centuries ago and today awareness: also this can be considered a great prize.
Outside the restaurant
Where to find them: antica corona reale Restaurant
Cervere (CN) Via Fossano 13 Tel. : +39 0172 474132 Fax: +39 0172 474399 www.anticacoronareale.com e-mail: anticacoronareale@bbradio.com
r e c ip e :
Oven baqued kid
66 · italian style
Ingredients for 2:
P RE P ARAT I ON :
1 kid (young goat) white wine cognac 6 garlic cloves rosemary 2 hg butter lemon juice white pepper Shuchuan’s pepper
Cut kid into pieces and put it in a saucepan. Fill with water and combine all the ingredients together. Cook on a high flame without lid, until the sauce thickens. Take a baking tin and put the kid and the sauce strained. Add some broth and extra virgin olive oil. Cook in the oven at 150° for 45 minutes, until it becomes crispy.
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