Tag: award

Who is Antonio Ziantoni, Michelin young chef 2021 award – Italian Cuisine

Smiles, humility, technique and a team of close-knit young people: the announced success of Antonio Ziantoni, Ida Proietti and Christian Marasca, who have conquered the only new star in Rome with their restaurant in Trastevere

When a couple of years ago he opened this beautiful restaurant in the heart of Trastevere, a stone's throw from Piazza San Cosimato, we had already had the opportunity to talk about a gourmet revolution that was experiencing that somewhat secluded side of a tourist district, but also definitely alive in the capital. Immediately Antonio Ziantoni and the delightful Ida Proietti, his partner in work and in life, had made it clear that they wanted to aim high.

And if at the beginning everyone was talking about the fact that he was one of the "Genovese boys", the boys who grew up professionally in the kitchens of Pagliaccio (the only two-star restaurant in Rome), it soon became clear that not only Antonio Ziantoni was one of the best, but also that his project was probably the one that best suited Michelin's ethical and aesthetic standards. A creative and technically flawless cuisine, a room managed with grace by Ida, who set it all up an informal elegance, with a nice equipment e a cellar more than at the height. Youth and smiles to season everything, with a healthy competitive attitude (they never hid that the goal was the star), but with humility. All sweetened by the pastry shop by Christian Marasca, which alone has earned a delivery and take-away line in the darkest moments of the pandemic.

From here to star, complete with an honorable mention as Young Chef 2021, it took too long, because those who live and attend restaurants in Rome had already had this group of young talents under their lens for some time. After 2019 of understandable caution, in the last edition many had said: "Too bad, it will be for next year". In between there was a pandemic, the fear that the projects of enterprising young people like Antonio and Ida could go up in smoke, between one lockdown and another.

Finally the recognition they were waiting for has arrived, to give a well-deserved breath of fresh air, because you can bet that Zia will be sold out at the evening reopening. Those who have already been there will certainly go and seek out the sensations of very successful dishes such as veal sweetbread, three milks and tomato, or the oyster that goes with cucumber and gin in summer and goes well with cabbage and nerves in winter. In the first courses the pasta is strictly homemade and a risotto can never be missing (now the one with buffalo, lemon and gentian is on the menu), while among the latter the choice falls easily on the the civet pigeon, which is now a signature dish. The desserts, as mentioned, deserve a separate mention: an ups and downs of memories, from babà to millefeuille, where however the technique of another great young professional prevails, Christian Marasca.

Last but not least, here you have a starry experience a more than competitive prices, even low for the capital. The five-course tasting menu is € 55, the seven-course menu is € 75. It is hoped that they will manage to maintain these near-crisis prices. For now only for lunch, from Wednesday to Sunday, hopefully soon also for dinner.

Gavi La Buona Italia 2020 Award: the Prosecco Docg Consortium wins – Italian Cuisine

Special mentions to the consortia of Alto Adige, Chianti Classico and Abruzzo, for their communication models, example of development of integrated tourist activity

This year, the Consortium for the Protection of Wine Conegliano Valdobbiadene Prosecco Docg deserved the Gavi La Buona Italia Award. The jury, which for six years has enhanced the «Good practices of the food and wine sector, has decided to reward the Venetian consortium because "oriented abroad, skilled in involving on social networks the community of those who love Prosecco Docg and its territory, capable of providing clear and consistent information for those who want to explore the Unesco heritage hills of bubbles most famous in Italy . The Conegliano Valdobbiadene Prosecco Docg Wine Protection Consortium also won the Gavi Award for "the effectiveness with which it moves in online communication channels and the attitude to perform a territorial aggregation role attracting tourists and travelers ".

The special mentions they went to the Voluntary Consortium for the Protection of South Tyrolean Wines, to the Chianti Classico Wine Consortium and to the Consortium for the Protection of Abruzzo Wines, as they are valid communication models and examples of effective development of integrated tourist activity in their territories.

It is a network job: Roberto Ghio, president of the Gavi Protection Consortium also explained it. «The protection consortia contribute to create and strengthen the peculiar" reputation "of the area, represented by a set of elements such as nature, wine, characters, history, traditions, innovation. This integrated work it falls positively on individual companies that can thus focus their efforts on optimizing hospitality, as well as of course on wine production ".

And research confirmed it Wine tourism: the wine consortia and the territory of the master's degree in Tourism Economics from Bocconi University: from the analysis of the activities and strategies of the 124 Wine Protection Consortia, it is clear that consortia also play a strategic role on the tourism aspects of the supply chain, "acting as a glueWithin them, among the associated producers, but also towards external, public and private stakeholders. But, also, dedicating itself also to the direct promotion, as well as of the product, "also of the places and culture of the territory".

Wine tourism, today, is recognized as "the tourism of the restart", And you have to play" on the net, the primary environment of tourism promotion in general ", adds Francesco Moneta of The Round Table, "With consortia that must encourage rapid digital evolution of themselves and producers to compete in wine tourism by playing the fundamental role of aggregator of the multi-professional offer of the territory". The goal is always to capitalize on the enormous potential ofItaly, the most desired destination, according to Wine Food Travel Monitor 2019, by food and wine tourists from all over the world.

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Antonella Clerici, from La Prova del Cuoco to the Orio Vergani Award … congratulations! – Italian Cuisine

After 18 years of La Prova del Cuoco (and beyond), Antonella Clerici is officially recognized for her commitment to enhancing and promoting Italian cuisine

Day of great satisfaction for Antonella Clerici, who receives the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine". This is the official reason given by theItalian Academy of Cuisine, who thus officially acknowledged the merit of the journalist and TV presenter for bringing the kitchen on TV with verve and sympathy – already eighteen years ago with The cook's test, and then continue with other TV programs and recipe books.

Directly from the hands of Paolo Petroni, President ofItalian Academy of Cuisine, Antonella Clerici proudly withdrew the prestigious award, which since 1984 has rewarded those who supported the gastronomic culture with their own activity in every field in Italy or abroad. In the past, it had already been awarded to notable winners like theAssociation of Ambassadors of Taste in the person of its President Cristina Bowerman or Commissioner Montalbano in the person of Luca Zingaretti.

We just saw her on the stage of Identità Golose 2019 to tell his kitchen on TV before MasterChef, today in the golden hall of the Principi di Savoia in Milan it retraces the adventure for which it is rewarded with its usual joy. In elegant red suit softened by the white silk tank top and high heels, Antonella Clerici it is a river in flood.

Now that it has detached itself definitively from the symbol transmission, it succeeds in reviving the ancient project begun in Rai in 2000 with objectivity and also emotion – especially when it remembers the teachings acquired by Beppe Bigazzi is Anna Moroni, historical comrades of the television adventure. The journalist's vision starts from her mother's question "What do I cook today?”Which made her reflect on the lack of TV programs of recipes in Italy, already in vogue instead in the United States. A winning foresight that led her to have up to six million viewers, especially under the festivities like Christmas, bringing The cook's test to become a real cult format of Italian TV.

The formula of the Antonellina Nazionale based on simplicity has conquered the public in a transversal way: each episode strictly without script was broadcast live entering Italian homes. From his point of view, instead, today the kitchen on TV is used as a pretext to make a show, hours of recording set up like a movie, for “an interesting result". Retracing the traditions, rediscovering the products of the territory, communicating everyday life through Italian food, even with novelties (“We were the first to introduce the figure of the sommeiller, who suggested wine for the whole meal, not just within reach"), This was his mission.

Antonella Clerici with Paolo Petroni, President of the Italian Academy of Cuisine

Between yesterday and today, Antonella Clerici, a great lover of the table, he notices a difference in approach towards the kitchen. If for his generation the novelty was limited to the maximum of the eighties paninarians and to the hamburger sandwich, today's young people are more curious and fall in love with tastes as distant as sushi. Having said this, however, he sees in them a link to traditions and an interest in the territory, spurring them to choose a future in agriculture or in protecting the territory.

He won with his home-made approach in favor of a kitchen for everyone and made with simple spontaneity: this was the key to the heart of the Italian cathode ray tube. Today more than ever his intuition has been rewarded. At the moment, Antonella Clerici retires to the countryside to enjoy family life, but promises to come back with new ideas for cooking on TV.

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