Tag: Ceraudo

The starred sandwich according to chef Caterina Ceraudo – Italian Cuisine

The starred sandwich according to chef Caterina Ceraudo


A tribute to the feminine talent and beauty of Calabria and its raw materials: Petelia is the name of the limited-edition star-rated sandwich by chef Caterina Ceraudo for the opening of the new Panino Giusto First Floor in Milan

When creativity meets quality and a feminine touch is added, the result can only be excellent. The starred sandwich proposed by the chef Caterina Ceraudo for the menu dedicated to the Masters of Italian Cuisine of Panino Giusto it's a real explosion of Mediterranean flavors. A limited edition to taste as soon as possible to feel from the first bite all the essence and richness of Calabria, the land of origin of one of the most interesting young chefs on the contemporary Italian scene.

Chef Caterina Ceraudo and the Panine Giusto sandwich masters

Petelia is his name

At the opening of Panino Giusto First Floor, two levels of taste and shopping with Yamamay for a total of 1000 square meters in Piazza Cordusio a Milan, the excellent collaboration with the chef is born Caterina Ceraudo of the restaurant Dattilo, a Michelin star. Just from the Greek name of the Calabrian town Strongoli in the province of Crotone where it was born is called its gourmet sandwich, Petelia. A tribute to the feminine talent and beauty of her Calabria, the young cook proved ready to test herself on something different from the classic menu: «I accepted this invitation because bread, in its authentic expressions, is always present in my kitchen and because I had not yet attempted to conceive a sandwich, something to eat with my hands, which must take into account the harmony of everything together in the same bite! .

From surprising ingredients to special bread

The ingredients chosen by the chef Caterina Ceraudo for the Petelia they are a celebration of the raw materials of his land: capocollo, field salad and candied citrus fruits, Tropea onion marinated in raspberry vinegar and stracciatella, All enclosed in a special bread obtained from soft wheat Verna, an ancient variety grown in the Catanzaran Sila at 1300 meters high for at least 60 years, the so-called mountain grain. A choice that is certainly not accidental and that follows its path of enhancing the raw material and allowing it to involve another young Calabrese, Stefano Caccavari, creator of Mulinum, project that brings back the cultivation of the original grain, which is healthier and better because it is integral and free from invasive chemical treatments. A substantial difference that is felt from the first bite, crunchy and soft at the same time, to then reach the tenderness of the tasty filling until the final acidulous and engaging lash. The mouth water rises?

Chef Caterina Ceraudo and gourmet sandwich Petelia for Panino Giusto

Petelia is a happy expression of the kitchen of Caterina Ceraudo, based on an infinite respect for food and its natural origin, which leads it to use few elements enhancing simple flavors. Its could be defined as a balanced and light cuisine, apparently paradoxical in Calabria, which however manages to reach every dish, from savory to sweet. With the strength of the Ceraudo family behind them and their studies Niko Romito, the young Calabrian, born in 1987, already has important prizes and awards in her curriculum, such as Best Chef Woman 2017 for the Michelin Guide or Best Chef Under 35 of the 2018 Food Community Awards, as well as being part of theAtelier des Grandes Dames, network created by the Maison de Champagne Veuve Clicquot, to support the female talents of high catering. His is a pure and simple talent, visionary and creative, who knew how to conceive a gourmet version of the sandwich, a must on the menu of Panino Giusto.

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