In Gorizia the architecture, knowledge and cuisine of different cultures meet, from Slavic to Slovenian to Austro-Hungarian. The idealstage for Alessandro Borghese who, in new episode of 4 Restaurants, went in search of the best venue in this North Eastern city, which was once called the “Austrian Nice”, a rich crossroads of people. The food and wine proposal reflects the varied character of this border land, where you can taste the specialties of a poor and peasant cuisine: the Goulashfamous stew, the plum gnocchiit strudel and the Gorizia rose.
The goulash challenge
Alessandro Borghese was invited to lunch by four restaurateurs. Everyone, in addition to the chef, also welcomes their three challengers into their restaurant: the four diners, from time to time, will have to taste the dishes and express an opinion on different elements, such as location, menu, service and bill. The competitors will then have to compete with a dish that is the same for everyone, which changes in each episode because it is highly representative of the territory. In Gorizia, the challenge is played on goulash, a dish originally from Hungarian cuisine, but which due to geographical proximity was adopted by the gastronomic tradition of Friuli-Venezia Giulia. It is a typical stew prepared with beef, onions, paprika and other spices which give it an intense red color and a strong flavour. The original traditional recipe is often varied with the use of different meats and spices.
The restaurants in the competition
The 4 restaurants in the competition are: Hosteria with kitchen – La Kantinetta by Mauro, Trattoria Al Piron by Antonella, Rosenbar Restaurant by Michela e Atmospheres La Sitüa by Stefano, who wins the bet. Let’s meet them all in the gallery.
Meanwhile, the gastronomic journey of Alessandro Borghese 4 restaurantswhich has already explored the gastronomic proposals of the French Riviera, the Oltrepò Pavese, Lisbon, the historic center of Ravenna, and Ogliastra in Sardinia, will continue along the entire peninsula, touching again on Lucca, Monza and Mantua.
Forty-five candles to be blown out with the air of an eternal kid who likes to cook, stay on TV, communicate on social media, but also ride a motorbike and listen to music
Born on November 19, 1976, Alessandro Borghese turn off todayforty five candles, but over the years it has never lost that charge of energy that makes it look like a eternal youth. Kind eyes among the rebellious curls and a conquering smile, can only arouse sympathy. "Rock'n'social" chef, proposes a cuisine that defines "Inventive and generous", you do not spare how tv showman and he is also the best cook at communicate on the network.
Alessandro Borghese, from cruise ships to Milanese restaurants
After graduating from the American Overseas School in Rome, Alessandro Borghese worked for three years on cruise ships. Then finally landed on land, he lives professional experiences a San Francisco (city where he was born), New York, London, Paris, Copenhagen, Rome and Milan. He has made a brand of his style in the kitchen – in which he combines the taste of quality raw materials with a refined simplicity of preparations – The luxury of simplicity, which is the name of his Milanese restaurant opened in 2017. With his company, AB Normal, founded with his wife Wilma Oliverio, he also deals with catering and banqueting for events, food consulting and advertising.
Borghese tv showman
It is currently airing on TV8 with Game Of Talents next to Mara Maionchi and Frank Matano and with Rich dish together with chef Gennaro Esposito, but over the years he has been the protagonist of countless TV programs, from Courtesies for guests to Cooks and flames, from Junior Masterchef Italy to Kitchen Sound, from Cuochi d'Italia a 4 Restaurants, the program that has definitively consecrated it to the general public (and toirony of the network).
Alessandro Borghese: what (perhaps) you don't know and what you would like to know
Borghese is the son of the actress Barbara Bouchet and the Neapolitan entrepreneur Luigi Borghese. Has a younger brother (decidedly more reserved than him) who is called Massimiliano and that yes, he looks quite like him. Married to Wilma Oliverio with whom he had two daughters, Arizona and Alexandra, some time ago revealed that he had discovered the existence of a third child born from a previous relationship.
There pasta with cheese and pepper is his workhorse. And, after cooking, his passions are there motorcycle and the music. His adventurous life and his dishes he told them in different books: from the first of 2014 entitled The suit does not make the cook. The Italian cuisine of a gentleman chef last published in 2018 Cacio & Pepe. My life in 50 recipes.
The chef and the tennis champion star in a commercial that sees them compete in the kitchen. Accomplices Asti Spumante and an important tournament
They go well together, like Carbonara eggs and bacon, Lorenzo Sonego And Alessandro Borghese. The Turin tennis player (which boasts the 21st position in the FedEx ATP ranking as best ranking) and the Roman chef among the most loved on TV are in fact together in a fun commercial that sees them in the kitchen, intent on preparing a masterly pasta alla Carbonara, accompanied from flûte of Asti Spumante which together with Moscato d'Asti And Official Sparkling Wine and Silver Partner from the NittoATP Finals of tennis, one of the most important tournaments in the world, scheduled in Turin, from 14 to 21 November.
Alessandro Borghese and Lorenzo Sonego.
THE SPOT
Sonego takes the field, this time, led by his cook friend, to try his hand at a ground a little less usual for him: that of the stove. "I'm not very practical in the kitchen", Lorenzo confided to us during the convivial launch evening of the initiative held in the Borghese restaurant in Milan, The luxury of simplicity,"But Alessandro revealed many tricks to make an excellent Carbonara. But don't try to make me tell them , he warns. "As a good Piedmontese I am reserved!"
And if the first challenge was in the pots, Sonego sends the chef back to the tennis court for extra time. Borghese has been Brand Ambassador of Asti Docg for a couple of years with whom he collaborates "from the vineyard to the table. I find pure Asti and Moscato d'Asti aromatic bubbles ideal for any meal, from aperitifs to desserts, "he comments, preparing a masterful Cacio e Pepe, another classic of Roman cuisine, now internationally renowned.
Alessandro Borghese and Lorenzo Sonego.
Sports pride, as well as culinary, has also infected Giacomo Pondini, director of the Asti Spumante and Moscato d'Asti Docg Consortium who declared: "We are happy to have entered a prestigious circuit such as the ATP Tour and to actively participate in the Nitto ATP Finals which will take place for the first time in Turin, at our home. This is why we have chosen Lorenzo, a Doc from Turin, as the face of the promotional campaign for the event together with Borghese, the official Brand Ambassador of the Denomination, with whom we are pursuing an important communication path aimed at breaking the stereotypes of the past and giving a new light to a historical and quality product, such as our aromatic bubbles today very popular abroad ".
In fact, at the Nitto ATP Finals in Turin, which bring together the best tennis players of the ATP circuit, Asti Spumante and Moscato d'Asti will be protagonists right on the podium, alongside the two finalists.
A choice arrived at by affinity: "The values promoted by sport, such as transparency, fairness and authenticity, blend perfectly with the guiding principles of the Asti Spumante and Moscato d'Asti Consortium. In the same way, the objectives set by the hundreds of Piedmontese producers in the consortium coincide with those of the sports stars: continuously improving their results, perfecting the techniques to obtain an ever greater yield, pursuing excellence and quality , continued Pondini.
Moscato Bianco grapes.
The recipes (and the tricks) of the chef
"For me bacon and egg And Cheese and pepper they should be a UNESCO World Heritage Site like all Italian cuisine ", declared Borghese, who prepared express the classic Roman based on parmesan and pecorino, his great workhorse and shared the herBacon and egg. Who knows if the steps will be the same, infallible, shared with Sonego? Taste (and prepare) to believe.
Spaghetti alla chitarra with cheese and Tasmanian pepper
Ingredients for 4 people
400 g spaghetti alla chitarra 200 g Parmesan cheese 300 g Pecorino Romano Coccia Bianca 3 g Tasmanian pepper to grind 3 g black pepper Salt to taste.
Method
Cook spaghetti alla chitarra in boiling water with a little salt. Grate Parmesan and pecorino cheese, pass them through a fine mesh sieve and mix them in a steel bowl; add a little pasta cooking water and mix with a pastry whisk until you have a creamy consistency. Add ground pepper in a mortar. Drain the pasta well, stir in the bowl and serve immediately.
Spaghetti alla carbonara
Ingredients for 4 people
400g of spaghetti 4 yolks 150 g bacon 50 g of pecorino romano 40 g of Parmesan cheese Salt and freshly ground pepper to taste Vinegar to taste
Method
Mix in a bowl, using a whisk, egg yolks, pecorino and parmesan, season with salt and pepper. Cut the bacon into small sticks and brown them in a non-stick pan, always start with a cold pan to melt the fat. Add a sprinkle of vinegar at the end of cooking and set aside. Cook the pasta in boiling salted water, drain it al dente. Pour the spaghetti in the bowl with the eggs and the bacon and mix. Serve in a nest, finish with the browned bacon and serve.
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