Tag: Carlo

Carlo Cracco guest at Fedez: from Patti Smith to the new restaurant – Italian cuisine reinvented by Gordon Ramsay


From the old controversies concerning him to the most ambitious projects now in the pipeline: Carlo Cracco he told Fedez in the last episode of the podcast Wolf. Moreover, the friendship between the starred chef and the rapper that began years ago and is also demonstrated by the Ferragnez’s romantic dinners in the Galleria is nothing new. During the hour-long interview, the two talked about various topics starting from being entrepreneur in cateringfrom here here are 5 things we discovered about him, that perhaps you didn’t know.

Carlo Cracco tells his story to Fedez: 5 curiosities

1. The new restaurant

This year Carlo Cracco will open a new restaurant in Rome, in Parliament Square, inside a hotel of the Corinthia chain, in the historic building that housed the Bank of Italy. «I’ll take care of everything food & beverage, from breakfast in the morning onwards. There will be plenty of seats, and I’ll be part of a great team. Rome, then, has great opportunities, it could grow a lot, but it is undervalued. Milan was luckier, thanks also to the people who work there, but Rome could be ten times as much.”

2. The project in the countryside: the agricultural estate

In 2020 Carlo Cracco and his wife Rosa Fanti discovered an old estate in Sant’Arcangelo di Romagna, in the hinterland, not far from Rimini, and they fell in love with it. They began to renovate it and cultivate the vineyard, olive grove and vegetable garden (which provides them with a good part of the vegetables they use in the Milanese restaurant). And no, I won’t make a restaurant there, but a farmhouse, explains Cracco, «with everything you need to relax: you will leave the car outside to get on your bicycle or electric car. There was an already active vineyard on the estate, and we are continuing it too a project for wine productionwhich is giving us a lot of satisfaction.”

Carlo Cracco and Fedez during the Wolf podcast (screenshot).

3. The controversy over receipts

Many times the receipts from Cracco’s restaurant in Milan have gone viral and sparked bitter controversy over the cost of water or coffee. «I’m in the Gallery: if you want to come and be served a glass of water, you have to take into account that it will cost more, replies Cracco. «How can I pay the staff if I don’t charge for water? Service done well has a price: low cost cannot be done in the Gallery. Catering always has very high costs: I have seen few Italian chefs who have managed to get rich.”

4. The potato chip commercial

This is another recurring criticism leveled at Cracco, “guilty” of having lent his image to advertise the chips. But he does not deny his choice: «I had in mind to open the restaurant in the Galleria: that was my goal, and to achieve it I had to earn money. I’ve done it. I always want to grow, and working towards a goal is the best thing. I always say this to the guys who work with me too.”

5. The most welcome guest

Was Patti Smith. «She came to the Gallery and, at the end of lunch, I went to say hello to her. I didn’t ask for her photo because I didn’t want to disturb her. I was about to leave, when they asked me to wait a moment, because Patti wanted to sing something. I immediately had the music and her turned off he adapted one of his songs by putting the two dishes he had eaten into it. I really had chills.”

If you want to see the interview in full, here is the direct link.

Recipe Carlo Cracco's lemon tart – Italian Cuisine

Recipe Carlo Cracco's lemon tart


  • 180 g flour 00
  • 100 g butter
  • 60 g sugar
  • 30 g yolk
  • 20 g almond flour
  • 1 untreated lemon
  • salt
  • 350 g sugar
  • 150 g milk
  • 100 g butter
  • 100 g egg yolks
  • 75 g lemon juice
  • 2 untreated lemons

FOR THE SHORT PASTRY
Jumbled up 00 flour with almond flour, 60 g of sugar and grated lemon zest.
Work 100 g of very soft butter with 30 g of yolk and a pinch of salt and mix quickly with the flour. Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours.
Roll it out then at 3-4 mm and with it line a tart mold (ø 22-24 cm). Prick the bottom with a fork and let it rest in the fridge for another 30 minutes. Cover the pastry with baking paper, fill or mold with dried legumes or with the special spheres for cooking in white and bake at 180 ° C for 20-25 minutes.
Remove from the oven, remove paper and legumes and let cool.

FOR SYRUP AND CREAM
Eliminate the ends of the 2 lemons and cut into layers of peel, leaving some pulp attached. Collect them in a saucepan with cold water, bring to a boil, cook for 1 minute, drain and repeat the operation two more times. Cut the flaps into very small pieces; transfer them to a pan with 250 g of sugar, cook for a couple of minutes, then add the juice of the 2 lemons and continue cooking the syrup for another 15 minutes.
You do simmer milk and butter for 5 minutes; remove from heat and add 100 g of sugar mixed with the yolks. Return to the heat for 2-3 minutes, add the lemon juice and cook for 1-2 minutes. Pour the still hot cream into the pastry shell and let it cool. Complete the tart with the syrup and candied fruit. Decorate to taste with lemon slices, which you can cook in the syrup with the zest.

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Here comes our line of panettone and pandoro with Vogue Italia and Pasticceria San Carlo – Italian Cuisine


La Cucina Italiana and Vogue Italia arrive on Italian tables with a line of panettone and pandoro in collaboration with Pasticceria San Carlo

Condé Nast Italy for the first time it develops a license in the luxury food sector proposing, together with San Carlo pastry shop, a symbol of tradition and quality, the Christmas panettone and the Pandoro and to do so he chooses, respectively, Vogue Italy is The Italian kitchen.
A perfect synergy between tradition and innovation, fashion and cuisine; a journey into taste that inspires and involves.

“Our Brands, with their well-established values, generate continuous new declinations: today Vogue Italia creatively interprets the most classic Christmas dessert with a modern and sophisticated design; Italian cuisine offers pandoro with all the values ​​of tradition. Both are prepared with the technique and passion that characterize Pasticceria San Carlo, the ideal partner for this new adventure of Condé Nast in the world of taste "he declares Alessandro Belloni, Consumer Marketing Director of Condé Nast Italia.

The product packaging is treated in detail by the creative teams of the two Condé Nast magazines with the help and decades of experience of Pasticceria San Carlo; the original recipe of the famous pastry shop guarantees the product quality and a very high positioning on the market.
An ambitious project that is part of a much broader licensing plan and that Condé Nast Italia will support with a powerful multi-channel media campaign that will involve all the brands in its portfolio.

There will be 4 flavor variants of the signed panettone Vogue Italy: classic, pears and chocolate, marron glacè and apricot, each of these declined in two formats, 500 gr or 1 kg. The Italian kitchen instead it presents a great classic: the traditional Pandoro, produced following the recipe studied by the best chefs of La Scuola de La Cucina Italiana.

“For us at Pasticceria San Carlo, it is an honor to have been chosen by Condé Nast to support them in this project. We have tried to express in the best way the refinement and attention to detail that have always distinguished our brand. For the occasion, our pastry chefs proposed recipes that have become iconic in the almost centennial history of San Carlo, aware that both panettone and pandoro represent Christmas "made in Italy" in the world "he comments Simone Giancola, partner of Pasticceria San Carlo.

From 2 November it will be possible to buy the products in Milan in the San Carlo pastry shop in Via Bandello 1 and in the store Condé Nast Frame of piazzale Cadorna 5; online on the Pasticceria San Carlo e-commerce site www.pasticceriasancarlo.it, in stores Rinascente in Milan, Rome, Turin, Florence, Catania, Cagliari, Monza and online at www.rinascente.it

"This year, more than ever, Christmas at the Rinascente will be magical and spectacular, in our Stores and online, craftsmanship, uniqueness and storytelling will find maximum expression. Panettone is one of the symbols of Milan par excellence, and Rinascente, born in the heart of Milan, is itself in some way one of the symbols of the city. We are therefore pleased to be partners of Condé Nast and Pasticceria San Carlo, in a project that perfectly fits with the values ​​of Rinascente, which has always supported the Italian know-how at 360 °, particularly in the world of food where it finds space in our food halls the best of Italian production ”he declares Pierluigi Cocchini, CEO of Rinascente.

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