Tag: Cesare

“Vivere”: the new issue of Vanity Fair directed by Cesare Cremonini – Italian Cuisine

Cesare Cremonini, director of the special issue of Vanity Fair on newsstands from Wednesday 18 November, it celebrates life with an exceptional issue dedicated to all the declinations of the word "Live". To do so, it has chosen to involve the great protagonists of Italian excellence in the field of current affairs, fashion, sport and art. "I believe that the greatest challenge of our present is to find a more human aesthetic, an approach to the future based on respect for life in all its forms. By recovering words such as professional ethics, consistency, passion, the country can be reborn. This is what I was able to learn through the eyes and experiences of the big names I was lucky enough to interview in this issue. "

In the issue we will find legendary names, capable of overcoming the challenges of time: Vasco Rossi, Roberto Baggio, Francesco Guccini. Women who represent a feminine model of timeless elegance: Roberta Armani. From the most touching stories (the workers of the show business and the poetic reflections of Dr. Gabriele Bronzetti) to the exemplary testimony of an extraordinary woman like Fiammetta Purse. All together with the intention of revealing through unpublished interviews the human and deeper sides of their life experience, made up of courage, talent and determination. A number that celebrates, in short, «the ability, the will, the stubbornness to live. Always, at any cost and however it goes ", as he explains the director of Vanity Fair Simone Marchetti.

The issue opens with an extract from the new book by the Bolognese singer-songwriter, Let Them Talk, to be released on 1 December, in which Cremonini tells what lies behind and inside a song, and why each song is a collective, personal and artistic story together.
On the cover dance in Central Park, Misty Copeland, the first African American woman to fill the role of prima ballerina at the American Ballet Theater, photographed by Francesco Carrozzini. At Vanity Fair he tells of his difficult childhood, of his belated approach to dance – the great love of his life – and of the importance of always pursuing his dreams.

Among the great characters involved by Cesare Cremonini in this collector's issue there is an unmissable one Vasco Rossi who, exclusively, responding to his appeal, explains in an extraordinary letter what it means for him to "live" and "survive", offering readers his poetic gaze as a necessary beacon to tell how he survived 4 decades of history and of life, from childhood in Zocca up to the years of lead, bringing his music beyond the 80s, 90s and 2000s.

Through an affectionate and intense dialogue with his father Francesco, Teresa Guccini talks about the pandemic that is changing the world, the passage of time, the importance of good reading (and good music). And he reflects on a fundamental lesson of the great singer-songwriter: the important thing in life is not having the answers, but continuing to ask questions. The same ones that arise Fiammetta Purse, daughter of the magistrate Paolo Borsellino, killed in Palermo on 19 July 1992, who fights in search of the truth about the via d'Amelio massacre and tells how having passed through an unbearable pain and one of the darkest pages of history, makes them the moment of crisis facing the world is less hard.

A poetic and profound reflection is also that of a football legend, Roberto Baggio, who finally speaks not only of "that" rigor (only those who have the courage to throw them are wrong with penalties), but also of his life after the ball, of the importance of concentrating on the present to build the future, of his masters of life and relationship with his family. The values are also the North Star of Roberta Armani, nephew of King Giorgio, Head of Entertainment & Vip Relations of the maison, who talks face to face with Cesare Cremonini on themes such as coherence, beauty, a sense of responsibility, the need for a profound and respectful reflection on the female body. And again: Cesare Cremonini paints a portrait of his friend Stefano Domenicali, President of Lamborghini and future CEO of Formula 1.

Of obsession with quality – and happiness – we speak with Nerio Alessandri, the visionary president and founder of Technogym, who has a winning idea: to help the world be a more beautiful place. To the voices of these famous faces are added those of Massimo Luna and Stefano Franchini, two former show business workers who, due to the pandemic, had to get back into the game and work as warehouse workers for Amazon and who at Vanity Fair tell how their lives have changed.

Finally, Cesare Cremonini wanted two authoritative contributors: Eugenio Capozzi, Professor of Contemporary History at the Suor Orsola Benincasa University of Naples, explains why the politically correct in Italy hides the desire to please those in charge and Dr. Gabriele Bronzetti, surgeon specialist in pediatric cardiology at the Sant’Orsola Hospital in Bologna explains the importance and beauty of being different from each other.

Also for this issue of Vanity Fair the story continues on social networks, revealing special contents in preview. Like the letter that Cesare Cremonini wrote to Vasco Rossi to involve him in this special project and the response he receives from the artist.

the solidarity recipe of Cesare Battisti – Italian Cuisine

A Milanese classic and the signature dish of the Ratanà restaurant in Milan. A recipe made "as it once was" which until the end of the year becomes solidarity. In fact, this is just one of the dishes with which over 80 restaurants have joined the "Action against hunger" campaign

In a very hard year for world catering, initiatives to support those who experience the crisis as normality do not stop. We are talking about hunger and malnutrition in the world at the center of the activities of the Action Against Hunger association, an international humanitarian organization that has been active for 40 years in over 50 countries around the world. For the sixth consecutive year, restaurants, chefs and gourmets also line up at his side in the Restaurants Against Hunger campaign, which in recent years has found hospitality in over 700 Italian catering businesses. During this edition, within the restaurants participating in the initiative, Italians will be able to donate two euros for a "solidarity dish", 50 cents for a "solidarity pizza or sandwich" and the same amount for a bottle of water. A small contribution to ideally add a seat at the table to one of the many children who live in the poorest areas of the South of the world. There is time until December 31 to do good, help restaurateurs and all those in need.

Cesare Battisti, chef of the restaurant Ratanà of Milan, adheres with its most iconic and Milanese recipe: the risotto with ossobuco, done the old fashioned way (or maybe as he would say, just fine).

Ingredients for four people

For the risotto
250 g of authentic Carnaroli rice (Riserva San Massimo)
800 g of meat broth
1⁄2 onion
2 tablespoons of extra virgin olive oil
60 g of alpine butter
90 g of typical Lodi grated cheese
20 saffron pistils
1 sachet of saffron powder

Method

In a saucepan, combine the extra virgin olive oil and half an uncut onion; to wither. Remove the onion and add the rice until it becomes translucent.

Start cooking with the filtered meat broth, add the saffron powder and pistils and cook for 14 minutes.

Turn off the heat, stir in the cheese and butter.

For the ossobuco
4 veal marrowbones of 250/300 g each
2 medium carrots
1 onion
1 stalk of celery
2 glasses of white wine
2 glasses of veal broth
20 g extra virgin olive oil
2 sprigs of sage and rosemary
A sprig of parsley
The grated zest of 1/2 lemon
Salt and Pepper To Taste.
30 g of dried porcini mushrooms

Method

Clean the ossobuchi by removing or cutting the external cartilage that would make them curl during cooking, cut the vegetables into small pieces and sauté them in an earthenware pan. Separately, brown the meat and, when it is golden on both sides, place it on the vegetables and add sage, rosemary, white wine and mushrooms. Lower the heat, cover and continue cooking for about 1 1/4 hours, adding broth if the bottom gets too dry. Once cooked, transfer them to another pan, the stock and the vegetables passed through a vegetable mill. They will then cover themselves with the sauce obtained.
When serving, sprinkle them with the "gremolata", chopped rosemary and lemon zest. In the past, a salty anchovy and a fresh garlic clove were also added to the mince, flavors that are perhaps too strong for today's palates. Ossobuco goes well with Milanese risotto.

La Parolina by Iside de Cesare – Italian Cuisine

He works from 12 to 14 hours a day but never loses his smile. He tells his story nonchalantly, even if that of Isis is not just any story. She starts when her sister decides to open a restaurant and she, with her scientific diploma and her studies in engineering seems destined to be completely different, tries to help her. It looks like a gig and instead it's love. In quick succession Iside De Cesare he enrolls in a cooking school, starts working for various top-level restaurants, meets chef Romano Gordini and bursts with love again. They get married and open a restaurant at the top of a hill near Viterbo, in Lazio, at the crossroads with Tuscany and Umbria. Is called La Parolina: the name did not choose them, is that of the pre-existing room.

"We kept it because it tells of a whispered kitchen", explains Iside De Cesare, "in a delicate balance between tradition and innovation, without frills, clean, tasty". At the raw material level, there is an interregional fusion of products "and above all the search for a collaborative relationship with local producers". The house of Isis is adjacent to the restaurant and the kitchen is shared, from the same stove the dishes for the lucky patrons and those for the family are born. "When Azzurra and Giacomo, my children, want a snack, they write me the command" Isis jokes, "and since we opened La Letterina (the B&B), the number on the bedroom door has been attached: I can never tell them that this house is not a hotel … ". To listen to it we laugh at taste and we have the exact idea of the situation, of that warmth, of that familiarity, of that irony that is sometimes hidden in high-level kitchens. Here is everything. And the Michelin star, confirmed for 10 years, says a lot.

Irreducible, cheerful, delicate, born in 1973: Iside De Cesare is one of those brave people who knew how to change their destiny with Swiss timing. After leaving the faculty of engineering, he became a chef in record time, earned a Michelin star in 2009 and joined the Jeunes Restaurateurs in 2010. His cuisine is territorial with flair, family with elegance. It stands out for its excellent and unusual balance of flavors: an example of this is the recipe it has prepared for us, where the bitter taste of hazelnuts marries meat with meat in a surprising encounter.

Iside de Cesare is the patron, along with her husband Romano Gordini, de La Parolina di Trevinano (Viterbo). A pleasant hilly area, where Lazio tradition meets and blends with those of Tuscany and Umbria. In addition to the starred restaurant, the two spouses run the La Parolina per Te banqueting service (for receptions and events) and the delicious bed and breakfast La Letterina.

by Cristiana Cassé, photo by Michele Tabozzi
on Sale & Pepe in May 2019

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