It has become a TV face thanks to the Sapore Italiano program alongside our director. Here's who is Emanuele Pollini, the Romagna chef that Carlo Cracco wanted in Moscow at the OVO restaurant.
Chef Emanuele Pollini has traveled the world to discover the best Italian restaurants abroad for the Italian Sapore TV program together with the director of La Cucina Italiana Maddalena Fossati Dondero. Young, with a Romagna accent, he is one of the new faces of Italian export cuisine – because Carlo Cracco himself wanted it in his restaurant OVO in Moscow.
From Cesena to Moscow
Emanuele Pollini was born near Cesena in Romagna in 1986. He took his first steps in the kitchen at the Pellegrino Artusi hotel school in Forlimpopoli and then in the restaurants in the Cesenatico area. Then the jump from Martin Berasategui, in the Basque Country in Spain, then at the Restaurant Clooney in Auckland in New Zealand and finally in Milan, at Cracco's restaurant when Matteo Baronetto served as sous chef and Luca Sacchi drove the pastry (he was 2013) ). Then the kitchen guide by Carlo & Camilla in Segheria for a couple of years, Cracco's first "bistro" in the golden years of Masterchef, alongside the bartender Filippo Sisti. When Carlo Cracco opened his first restaurant abroad, in 2016, he took him to Moscow where he now cooks at the OVO restaurant by Carlo Cracco at the Hotel Lotte. In 2019 it is awarded as a chef of the Year for Gambero Rosso's Top Italian Restaurants guide dedicated to chefs, restaurants and embassies of taste and promotion of our country in the world.
Romagna also in Russia
"My family taught me to value what you do and treat food with respect. It is something special to have these principles: they are the ones that make an extraordinary meal ”explains Emanuele Pollini. In his restaurant he puts Romagna, with the heart and the approach more than with the individual ingredients. Fish and fresh pasta are always present in the menu as well as the traditional Italian cuisine of the great classics – with a bit of novation and some provocation.
"Italian cuisine has become famous thanks to its emigrants. Some went to America, others to Australia, bringing with them the products and traditions of their land. This is the destiny of Italian cuisine ”writes Carlo Cracco in the OVO menu, in memory that the tradition of Italian cuisine abroad is part of our DNA. From veal with tuna sauce to tomato spaghetti seems to be at home: burrata, bruschetta, San Daniele prosciutto.
Signature dish
Of the signature dishes of Cracco there is only left in OVO paper, the man marinated at 64 ° C and other eggs not even the shadow. In the "Pollini Tasting" menu are instead risotto with prawns, fresh pasta but with caviar, lamb in which to make shoe – for 3, 5, 7 courses respectively from 50 to 110 €. But in paper it also has its own version of traditional minestrone and lasagna and caciucco. With a past and a passion for sweets, the classic tiramisu joins Spiga, a spectacular dessert based on barley, apricot and salted caramel. A separate card is dedicated to healthy and low-calorie dishes – expressed for each dish on the restaurant menu.
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