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Culinary harmony, when music tells the story of Gualtiero Marchesi – Italian cuisine reinvented by Gordon Ramsay

Culinary harmony, when music tells the story of Gualtiero Marchesi


What if Gualtiero Marchesi had he not been a cook, but a musician? This alternative vision is suggested by the format Culinary harmonya special dinner in which its historic dishes are expressed through the music proposed byAlinde Quartet. The debut took place on the evening of 94th anniversary of the birth of the Maestrolast March 19, in the only restaurant in the world that brings his authentic gastronomic works to the menu, the Gualtiero Marchesi Terrace at Grand Hotel Tremezzo.

At the table I was lucky enough to be in the company of co-protagonists of this important piece in the history of Italian cuisine: on the one hand the Maestro’s son-in-law and right-hand man, Enrico Dandoloand on the other i Mr and Mrs De Santis, owners of the hospitality facility and family friends. There are many unpublished anecdotes that paint a portrait of Gualtiero Marchesi much more human than what the books want us to believe – for example, those evenings concluded with chocolate ice cream and Crêpes Suzette despite diabetes, described affectionately by Mrs. De Santis (also a great fan of La Cucina Italiana).

Investigating the human side of great figures enriches official portraits with even unexpected nuances: hearing from Enrico Dandolo as he knew Simona Marchesi (volunteering in the Red Cross was a prisoner) and he asked the Master for her hand is exciting to say the least. Enrico was indispensable for 27 years alongside his father-in-law, going from computer scientist to his right-hand man, to put it simply – after all, it was he who computerize the Marchesi restaurant at La Rinascente first, then at the Fondazione. «He came to the office in the morning with a new idea, when there were 100 others still to be developed!, Like the (mis)adventure of Marchesi signature sandwiches for McDonald’s in 2011he says smiling, aware of the great treasure that together with his family he is destined to protect and disseminate.

Seeing your eyes shine Simona Marchesi in the memory of his father he is engaging as are the words he chooses to describe him with disarming sincerity: a harmonious, sweet, affectionate, refined, elegant, always light-hearted, optimistic, humble, simple person with brilliant creativity, very determined and courageous, above all a man free from preconceptions, open and very curious about life, in search of beauty – a man of intellect in search of essentiality. And yes, adds the Master’s daughter, perhaps cooking was not his ambition, but a way of expressing his need to search for beauty and therefore to make the dish immortal through the sublimation of the cuisine used: «as he himself maintained, the cuisine of truth, the cuisine of form, the cuisine of matter. Attracted by art, music and adventure, Gualtiero Marchesi felt the need to develop his inclinations and passions, so he cultivates his artistic talent through frequenting artists, painters, sculptors and musicians. He even starts studying the piano, ending up marrying his teacher, Antonietta Cassisaa wonderful pianist, daughter of art, who becomes his muse.

Chef, your creative help in the kitchen – Italian cuisine reinvented by Gordon Ramsay

Pasta with salmon


Recipes with Cream

Pasta with salmon

Salmon pasta is made with smoked salmon: a quick and easy first course, super creamy, with the addition of cream! Discover doses and recipe! Pasta with salmon
Pasta with salmon

Tortellini with cream and ham

Tortellini with cream and ham is a fresh pasta dish ideal for Sunday lunch, prepared with simple and fresh ingredients! Tortellini with cream and ham
Tortellini with cream and ham

Spinach spätzle with speck and cream

Spinach spätzle are a colorful variant of the typical Tyrolean gnocchi, a particularly rich and creamy first course that everyone will like! Spinach spätzle with speck and cream
Spinach spätzle with speck and cream

Penne al baffo with tuna

Penne al baffo with tuna are a variation of the classic penne al baffo, creamy and tasty! Discover the doses and procedure for preparing them here! Penne al baffo with tuna
Penne al baffo with tuna

Pennette alla boscaiola

Pennette alla boscaiola is a tasty and rich first course, purely autumnal. They will win you over with their irresistible creaminess! Pennette alla boscaiola
Pennette alla boscaiola

Cream and ham pasta

Cream and ham pasta is a creamy first course made with cream and cooked ham. Discover the doses and procedure for making the recipe! Cream and ham pasta
Cream and ham pasta

Pasta with cream and asparagus

Cream and asparagus pasta is a creamy and tasty first course: a quick and easy recipe to enhance the unique taste of this seasonal vegetable! Pasta with cream and asparagus
Pasta with cream and asparagus

Pappardelle with speck and porcini mushrooms

Pappardelle with speck and porcini mushrooms is a very tasty autumn first course, a real delicacy for fans of porcini mushrooms! Pappardelle with speck and porcini mushrooms
Pappardelle with speck and porcini mushrooms

Baked pasta with courgette cream

Baked pasta with courgette cream is a rich and stringy first course. Discover the doses and procedure for preparing this appetizing recipe! Baked pasta with courgette cream
Baked pasta with courgette cream

Fish ravioli

Fish ravioli are a refined and tasty first course, also perfect for Christmas parties. Discover doses and procedure! Fish ravioli
Fish ravioli

Recipes with Bechamel

Conchiglioni stuffed with mushrooms, ham and bechamel

Conchiglioni stuffed with mushrooms, ham and bechamel are a classic holiday first course, a dish that can be prepared in advance. Conchiglioni stuffed with mushrooms, ham and bechamel
Conchiglioni stuffed with mushrooms, ham and bechamel

Pasta au gratin with fennel and bechamel

Pasta au gratin with fennel and bechamel is an appetizing vegetarian first course with a delicate and enveloping flavour, simple to prepare. Pasta au gratin with fennel and bechamel
Pasta au gratin with fennel and bechamel

Paccheri stuffed with sausage and mushrooms

Paccheri stuffed with sausage and mushrooms are a very substantial first course based on sausage, mushrooms and ricotta. Discover our recipe! Paccheri stuffed with sausage and mushrooms
Paccheri stuffed with sausage and mushrooms

Vegetarian lasagna

Vegetarian lasagna is a substantial first course rich in vegetables: a lighter and more colorful version of classic lasagna! Vegetarian lasagna
Vegetarian lasagna

Lasagna with sausage ragout

Lasagna with sausage ragù is a perfect first course for Sunday lunches or for important occasions, such as Easter or Christmas! Lasagna with sausage ragout
Lasagna with sausage ragout

Lasagna with courgettes, confit tomatoes and sausage

Lasagna with courgettes, confit tomatoes and sausage is a delicious spring first course. Discover the doses and procedure for making the recipe! Lasagna with courgettes, confit tomatoes and sausage
Lasagna with courgettes, confit tomatoes and sausage

White baked pasta

White baked pasta is a variant with lots of vegetables, cooked ham and a delicious ricotta béchamel sauce: discover the easy recipe! White baked pasta
White baked pasta

Lasagna with salmon, prawns and asparagus

Lasagne with salmon, prawns and asparagus is a delicate first course: thin egg puff pastry with fish stock roux, salmon and prawns Lasagne with salmon, prawns and asparagus
Lasagna with salmon, prawns and asparagus

Salmon lasagne

Salmon lasagna is a rich and tasty first course, very simple to prepare, also ideal for special or Sunday lunches! Salmon lasagne
Salmon lasagne

Shrimp cocktail recipe, chef Perbellini’s recipe – Italian cuisine reinvented by Gordon Ramsay


Step 1

Clean the lettuce by removing the fibrous parts. Keep the innermost and tender leaves aside.

Step 2

Using an immersion blender, blend 60 g of leaves with 20 g of vinegar, the pasteurized egg white, a pinch of salt and a pinch of pepper. Gradually add the sunflower oil until the mixture forms like mayonnaise.

Step 3

Boil the milk with the cream, then add the grated ricotta and emulsify with a mixer until you obtain a creamy consistency.

Step 4

Sear the prawns in a pan with a drizzle of extra virgin olive oil for a few seconds on each side.

Step 5

Arrange the inner leaves of the lettuce in the bowls. Pour 1 tablespoon of lettuce mayonnaise in the center and 4 prawns on the leaves. Complete with drops of ketchup and tufts of ricotta cream.

Recipe: Giancarlo Perbellini, Photo: Chiara Cadeddu, Styling: Maddalena Rosso

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