Tag: Chef

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.

Alessandro Borghese Kitchen Sound returns to TV: here’s the news – Italian cuisine reinvented by Gordon Ramsay

Alessandro Borghese and Alessandro Pisani – Photo Press office Chef Alessandro Borghese

Between these the pediatrician Luca Rosti who will support him by giving advice for the preparation of healthy and balanced menus for children and then – among many – the creator Stefano Cavadathe pizza star Renato Bosco and the team of stars Alessandro Negrini (Voice Aimo and Nadia in Milan), Christian and Manuel Costardi (Shot in Turin and Christian & Manuel in Vercelli), Antonio Grazioli (Luminist in Naples), who will cook beautiful, tasty and easy dishes with him. In the “stage” of the program dedicated to Venice there will be Sebastiano Bodi, resident chef of AB – The luxury of simplicity at Ca’ Vendramin Calergi (Borghese’s Venetian restaurant). Finally, among the guests there will also be many ice cream makers – Vetulio Bondi, Stefano Suzzi, Mauro Tononi, Luca Tentori, Chiara Spalluto – who will offer ice cream-based recipes to cool us off on these hot days. «We are heading towards summer and with the temperatures rising, what’s better than a homemade ice cream? With the “Ice Cream” theme we will talk about the world of master ice cream makers, to “refresh” the public at home in our own way, says Borghese again.

Cooking and music: the great passions of Alessandro Borghese

Photo Press office Chef Alessandro Borghese

The enthusiasm as always is great, also because this program which has now become a cult (like all his programs, after all), is very special for the chef.«Alessandro Borghese Kitchen Sound combines two of my greatest passions, united by the same evocative power capable of moving people: cooking and musicin fact, says Borghese. «When I cook at home and in my restaurants in Milan and Venice there is never a lack of background music and I am sure that the public will also learn to follow the rhythm of the music in the kitchen. The strength of the program is precisely this ability to involve viewers. Between recipes that can also be replicated at home and the secrets revealed by the great professionals in the sector, the public will rediscover the desire to put on an apron and start cooking.”

The social “pills” of #AleKitchenSound

All that remains is to prepare, even on social media, the “pills” of “Waiting for #AleKitchenSound 2024” will have to be posted. Just follow on Instagram @AleKitchenSound.

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