Tag: Chef

The Cerea Family of Da Vittorio and the new gift to Bergamo – Italian cuisine reinvented by Gordon Ramsay

“Conviviality is a founding value of our vision. We believe that surrounding ourselves with beauty makes this experience even more enjoyable. We thank Accademia Carrara from the bottom of our hearts for offering us the opportunity to also link our name to Bergamo Brescia Italian Capital of Italian Culture 2023, bringing back to splendor two works that tell not only the history of the territory, but ultimately also the identity of our family”, commented the Cerea Family, who is working with some of the foods featured in the diptych – peach melba, chestnuts, citrus fruits, strawberry tree – to create new recipes.

“Promoting the heritage of Carrara means taking care of it, preserving it and making it accessible to ever new audiences. We are an open, lively, contemporary museum in its ability to speak to everyone, strong in a project developed by very high skills and consolidated relationships with the city, the territory and the world. Opening our doors is an essential value, which constantly engages us and which also passes through partnerships such as the one with Da Vittorio. Carrara and the Cerea family both work on an international scale starting, with awareness, from Bergamo where the roots and the heart remain. And this is another element that unites them and that will lead, I am convinced, to future and new collaborations”, underlined Gianpietro Bonaldi, General Manager of Accademia Carrara.

The Cerea Family’s commitment to Bergamo

We are sure of it, also because the Cerea family’s commitment to Bergamo, and not only, is constant. In 2017, for example, born the Vittorio Cerea Academyhotel management course within the Guido Galli Professional Institute, which is also followed by the assignment of scholarships to the most deserving students; in 2020, in the most bloody phases of the Covid pandemic which saw Bergamo sadly as the protagonist, Da Vittorio has made his experience and network of relationships available to the Civil Protection, serving up to 150 meals a day to the staff of the Alpine Field Hospital and distributing, in collaboration with the Municipality of Bergamo, excess food to the neediest families, for a total of 16,000 people reached.

Cavour 1880 al Brolo – Trattoria with friends

Even the latest family news is ultimately a tribute to the beauties of Bergamo. For the entire summer season, Cavour 1880 – the pastry shop and gastroboutique owned by the Cerea family, in Bergamo Alta – is moving to its second “home”, at the former Monastery of Astino. It does so with Cavour 1880 al Brolo – Trattoria with friendsanimating the area that the ecclesiastical community of Astino had once used as an orchard and vegetable garden. A piece of history that he paid homage to with dishes in which the bond with the land is particularly evident, once again.

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Ammaccata: the ancient Cilentana pizza by Cristian Santomauro – Italian cuisine reinvented by Gordon Ramsay

As passionate about leavened products as he is about the stories of the elderly, he still tells me today that he loves to stop at the bar with someone older to chat and above all to hear about the lives, moments and anecdotes of the town. In this spirit of sharing and brotherhood with the locals, he began to make his first bruises to support, during the street festivals, the fundraisers intended for the creation of new murals that would embellish the city. White art goes hand in hand with pictorial art. Grandma Teresa continues to be his greatest supporter, but also his harshest judge; she tells him that it is good, but it is not like the one “of the past”.

What did Grandma Teresa mean? What was the old ammaccata like? Why wasn’t the one she was making so good? This was the real starting point for the young pizza chef. Questions he absolutely had to find an answer to. His research focused heavily on the stories of many local women, women with big hands and sharp brains. Aunts, neighbors, and commoners from other neighboring towns helped him put together the pieces of a puzzle that then gave life to the true traditional recipe. Obviously, since it’s a dish that’s very tied to tradition, each person asked gave their own version, but what they all had in common was the fact that to make the ammaccata, durum wheat and soft wheat flours were first mixed together in a bowl, with very little salt; and I have to say, it’s one of the least flavorful doughs I’ve ever tasted. To this mixture was then added the mother yeast and everything was left to rise for a whole day so that a mass was formed from which the “padellucce” were obtained which were later used to make bread or, indeed, the ammaccate. It was a choral work, done by several women, who in the meantime had the opportunity to exchange advice and curiosities.

Ancient grains.

Cristian’s place could only be called: Ammaccata

Cristian was interested in reliving that ritual and spreading that ancient knowledge as much as possible, putting back in its place that sense of belonging that had been lost along the way. That’s why he has never stopped promoting ancient, traditional grains, especially from Cilento, for fifteen years now. It’s worth remembering that Velia, in Cilento, was the first Greek colony and that the entire area has culinary traditions and, not only that, very ancient ones that they can be proud of. Like a young man who dreams of making music and of treading the most important stages, but starts strumming on the side of a road, so Cristian, starting from micro events, street parties and very small festivals, often putting his own money into it, begins to let people taste the ancient Cilentana pizza, promoting its goodness and making those who had perhaps forgotten it discover an ancient recipe.

Roberto Valbuzzi: «My Sunday lunch – Italian cuisine reinvented by Gordon Ramsay

They travel together through some temples of traditional hospitality, Roberto Valbuzzi and the journalist Massimo Borgnisready to visit them and talk about them in the new program Inns of the heart on first TV on Food Network Channel 33, every Tuesday from June 18th to 10pm and available for streaming on discovery+.

2024-05- © Massimo Sestini

The new program, discovering the best inns in Italy

Roberto Valbuzzibeloved face of Courtesies for guests on Real Time and chef patron of the restaurant Crotto Valtellina of Malnate, with his family – for three generations – returns with a new format, focused precisely on catering. Together with the journalist and Deputy Director of the weekly magazine Chi, he will take us to discover their favorite addresses. Nothing starred or fine dining: these are some gods most loved Italian inns, historical strongholds from the local gastronomic traditionwhere the duo will stop in search of raw material and of recipes historical, which have become, thanks to the skill and experience of those who have handed them down, a true gastronomic heritage.

What’s going to happen? Each episode will focus on a specific location and inn: a Saint Sebastian Curone (AL) we will know the Corona restaurant; to Varese The Olona da Venanzio restaurantto Naples it will be the turn of the Cerriglio Inn; to Cerignola (FG) by U’Vulesce; to Venice we will stop by At Colombo and then end up Santarcangelo di Romagna (RN) at the restaurant Sangiovesa.

Massimo and Roberto will meet i inn owners to learn about their history, their origins, their relationship with the territory, the ingredients and preparations underlying the dishes they offer. After being welcomed by a table laden with house specialities, the couple of passionate gastronomes will study the menu of the venue, choosing a dish each to taste. Roberto he will then visit the kitchen assisting the chef in preparing a dishWhile Maximum he will remain in the room to meet some regular customers and learn about the stories, anecdotes and memories that link them to the inn. After these meetings, Massimo and Roberto will finally be ready to savor the fruit of their journey and retrace it through their taste buds: they will taste the dishes they ordered and then assign the places visited the title of heart inn.

Roberto Valbuzzi: «Family lunches (on Tuesday) with asparagus and “noble” peaches

A new program that intersects, in a natural way, with Valbuzzi’s personal history. The chef is in fact the son of restaurateurs who, with his family, celebrates an important birthday this year.

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