Tag: Carlo

Backstage with Carlo Cracco for the October issue – Italian Cuisine

The backstage of the photo shoot for the October cover with Carlo Cracco: here is the TOILETPAPER video

Today, October 3, our new issue arrives on newsstands: this time it is Carlo Cracco to become editor of our magazine for a month, to promote with us the candidacy of the Italian culinary tradition as an intangible heritage of humanity to UNESCO.

On the cover we see the chef with an egg to act as his "clown nose": the idea is Toiletpaper, the team formed by Maurizio Cattelan, Pierpaolo Ferrari is Micol Tarsus. Because? To celebrate Cracco's passion for egg and Cattelan's for irony and lightness.

"For this issue, the Galleria Vittorio Emanuele II in Milan has become the editorial office and we have done crazy things and a little rock, like Carlo who seems cold and all in one piece, even a little grumpy, and then agrees to be photographed with a strip of mayonnaise on his face (this photo is not in the magazine, but you will see it soon on social networks). Or with an iron in your hand and a fried egg on top …
To shoot the images there was Toiletpaper with a Maurizio Cattelan intent on blow drying the chef's hair after the cut and adjusted by Shinichi Morita, Micol Talso, the art director of the team, who decided how to break the egg on the nose by Carlo … which then became the cover. In short, many moments of very light joy, a wonderful antidote to the difficulties of this period ", he says Maddalena Fossati, Director of La Cucina Italiana.

Carlo Cracco is the editor of the October issue – Italian Cuisine

Carlo Cracco signs the new issue of La Cucina Italiana and becomes the fourth ambassador to promote the candidacy of the Italian culinary tradition to Unesco as a World Heritage Site

Our new issue arrives on newsstands on October 3, under the direction of the chef Carlo Cracco, the fourth spokesperson for a campaign – which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann and divided into 6 issues until December – which aims to promote candidacy of the Italian culinary tradition as an intangible heritage of humanity to UNESCO.

An issue with a lot of cuisine, the one signed by Carlo Cracco. 172 pages of recipes to try at home, easy, sometimes difficult, always magnificent thanks to the imagination of the great Venetian chef now Milanese by adoption and made in collaboration with the team of La Cucina Italiana. Twenty dishes, one for each region of Italy, tell the story of our peninsula while to taste (and judge) the chef's new menu in the Gallery, there is an exceptional "critic": the singer Achille Lauro.

The Mayor of Milan, Beppe Sala, says his on the Unesco project and in the issue there is also a celebratory section dedicated to the ten years of the Mediterranean diet. The well-known journalist Carlo Ottaviano tells his Sicily. And then there is the cover: a Carlo Cracco with a clown nose, in reality it is an egg yolk, it is the captivating idea of Toiletpaper, the team formed by the famous international artist Maurizio Cattelan, Pierpaolo Ferrari is Micol Tarsus.

The collection, including the October issue, shows a positive trend. The number directed by Carlo Cracco has in fact collected 55 advertising pages, marking a + 40% compared to last year. The site of La Cucina Italiana has 3.6 million users with a + 6% MoM and a + 7% YoY, with an average user for 2020 which is 4.5 million compared to an average of 3.9 million in the 2019, with a 15% increase. The overall social fanbase of the profiles of La Cucina Italiana and La Scuola de La Cucina Italiana reaches 1.8 Mio with a YoY growth of + 16%.

Chef Carlo Cracco served half a pizza to his customers. Here because – Italian Cuisine

Something really unexpected happened from Cracco in Galleria in Milan. The chef's pizza is once again the protagonist

What's better than a lunch at Carlo Cracco's bistro to enjoy the last remnants of summer in Milan? The chef's customers must have thought so On September 23, just over half a pizza arrived at the table. Yes, the famous pizza that some time ago caused so much controversy and which has become a must try for all foodies in Milan.
But why this singular choice? Everyone on a diet after the summer glories? Finished flour in the kitchen? No, none of this.
Chef Cracco's incomplete pizza is his adherence to theinitiative launched by Too Good To Go to reflect on the occasion of the first International Day of Awareness on Food Waste and Loss which will be celebrated on September 29. Established by FAO and the United Nations this year, it invites us to focus on an alarming fact: approximately one third of the food produced for human consumption worldwide is wasted every year*, which equates to approximately 1.6 billion tons of food **. This generates not only economic damage, but also environmental damage: it is estimated that food waste is responsible for 8% of greenhouse gas emissions.

To participate in the initiative launched by Too Good To Go, the app that fights food waste by making unsold food from bars and restaurants available during the day at a reduced price, also other starred chefs who will propose a bookable Chef Box for 29 September directly from the app.

The chefs involved in the Too Good To Go initiative

In Milan we will be able to order the Chef Box by Carlo Cracco (Cracco in Galleria), Matias Perdomo (EXIT), Eugenio Boer (Bu: r), Claudio Sadler (Sadler restaurant), Wicky Priyan (Wicky's Wicuisine) e Nicolò Farias (Stubborn). In Rome it will be possible to book the anti-waste Chef Boxes of Heinz Beck (La Pergola) e Cristina Bowerman (Glass Hostaria), while in Cernobbio those prepared by Davide Caranchini (Materia restaurant).